Potential of Pinhão husk (Araucaria angustifolia) as a structural reinforcement agent in the properties of edible films of Pinhão flour and gelatin

Author:

De Santana Neto Deocleciano Cassiano1ORCID,Paiva Thainnane Silva1ORCID,Dos Santos Rogério Willian Silva1ORCID,Helm Cristiane Vieira2ORCID,Da Silva Fábio Anderson Pereira3ORCID,De Matos Jorge Luiz Mário4ORCID,Jorge Regina Maria Matos1ORCID

Affiliation:

1. Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil

2. Non‐Wood Technology Lab Embrapa Florestas, Colombo Paraná Brazil

3. Graduate Program in Agrifood Technology Federal University of Paraíba Bananeiras Brazil

4. Department of Chemical Engineering State University of Maringá Maringá Brazil

Abstract

AbstractIn this study, the use of Pinhão husk as a source of reinforcement material for development of edible films, where the Pinhão seed flour and bovine gelatin were used as matrices for the films. Mechanical properties, water vapor permeability, solubility and opacity, microstructure, and thermal degradation characterized the films produced. The films presented homogeneous and cohesive structures. Pinhão husk content positively affected film properties by increasing tensile strength (TS) and decreasing water vapor permeability (WVP), with Pinhão flour film formulations (5.0% Pinhão flour, 1.2% glycerol, and 0.4% Pinhão husk) and gelatin (5.0% gelatin, 2.0% glycerol, and 0.4% Pinhão 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), respectively The thermal degradation study revealed that the films are stable at temperatures below 150°C, losing only free water and volatile compounds of low molecular weight. Pinhão 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.

Publisher

Wiley

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