Ucuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta) Starch Films.
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Foodloss remainsamajorchallengealongtheproductionchain.Plant-basedediblecoatingshaveemergedasaneffective, sustainablestrategytoextendshelflife.Starch-basedcoatingshavedesirableopticalproperties,buttheirhighhydrophilicitylimits performance. IncorporatingnaturaladditivesfromAmazondiversity, suchaslipidsandcellulosenanotechnologyderivatives, canenhance their functionality. Themaingoalwas todevelopedible coatings fromBrazilian flora composedof cassava (Manihotesculenta)starch(CS)andUcuúba(Virolasurinamensis)(Ucu)fat,combinedwithcellulosenanocrystals(CNC).Eight formulationswerepreparedbycasting,varyingglycerol(25%and30%)andadditivecomposition(Ucu,CNC,andUcu+CNC). Theresultingfilmswerecharacterizedforphysical-chemical,optical,mechanical,andmicrostructuralproperties.Ucuúbafat increasedopacity, reducingglossandmechanicalstrength.CNC, incontrast,enhancedbrightnessandtensilestrength.Films withbothUcuandCNCshowedreducedwatercontactangle(WCA),suggestingincreasedwettability.TheyalsoimprovedUV Vislightblockingby60%comparedtocontrols.Microscopyrevealedthatcombinedfilmshadamorecontinuousandregular structurethanthosewithonlyUcuúbafat.TheseresultsdemonstratethatcombiningUcuandCNCcantailorthepropertiesof starch-basedcoatings.Thisapproachenablesthedevelopmentofsustainable,plant-derivedediblefilmstoprotectfreshfoods
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