Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin.
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In this study, the use of Pinh˜ao husk as a source of reinforcement material for development of edible films, where the Pinh˜ao seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor perme- ability, solubility and opacity, microstructure, and thermal degradation charac- terized the films produced. The films presented homogeneous and cohesive structures. Pinh˜ao husk content positively affected film properties by increas- ing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinh˜ao flour film formulations (5.0% Pinh˜ao flour, 1.2% glycerol, and 0.4% Pinh˜ao husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinh˜ao husk) those that presented the best results (5.06 MPa for TS and 0.14 g.mm/kPa.h.m2 for WVP) and (3.88 MPa for TS and 0.28 g.mm/kPa.h.m2 for WVP), respec- tively The thermal degradation study revealed that the films are stable at tem- peratures below 150!C, losing only free water and volatile compounds of low molecular weight. Pinh˜ao husk can reinforce films, making them suitable as biodegradable and edible packaging materials for eco-friendly food products. This contributes to the circular economy, preserves biodiversity, and reduces plastic waste, offering promising sustainable packaging solutions.
Palabras clave
Biomaterials, Edible film, Reinforcement material, Pinhão, Araucária Angustifólia, Farinha, Gelatina, Packaging