DEVELOPMENT AND EVALUATION OF BIODEGRADABLE PACKAGING FROM THE ARYL OF THE FRUIT OF Hymenaea stigonocarpa

Visualizações: 314

Authors

DOI:

https://doi.org/10.32404/rean.v9i1.6007

Keywords:

Biodegradable film, Hymenaea Genus, Food packaging

Abstract

The fruits of Hymenaea stigonocarpa have a sweet, starchy fibrous structure used as food among wild animals and man in the field. In the present study, the physical, physicochemical, optical, microstructural, and antibacterial properties of aryl (H. stigonocarpa) film were investigated. The amylaceous solution was obtained from the aryl of H. stigonocarpa, the biodegradable film was prepared according to the casting technique. The physicochemical characteristics for thickness (mm), humidity (%), water solubility (%), biodegradability time, and transmittance (T%) were evaluated. Morphology by optical micrographic, and scanning electron, mathematical modeling in 3D, and for the mechanical parameters of tensile strength, maximum tension, elongation, and elasticity module, and biological properties on antibacterial activity (Staphylococcus aureus, Escherichia coli and Enterococcus faecalis). The results obtained for the biodegradable film were a brown-yellow color, aroma, and homogeneity, thickness 0.27 mm, humidity 12.45%, solubility in water 57.48%, the biodegradability of 100%, maximum and minimum transmittance 82.25, and 1.32 (T%), in the optical micrograph small imperfections were observed, and in the scanning electron micrograph small cracks. The mathematical modeling in 3D presented a surprising result, which is an important device in the aid of imaging. The mechanical characteristics for maximum tension 3.17 N, rupture stress 1.34 MPa, elongation 2.99% and elasticity with 90.07 MPa presented satisfactory results comparable to other biodegradable films of native starch. The bioactive film of the aryl (H. stigonocarpa) showed antibacterial activity against Staphylococcus aureus 7 mm, Escherichia coli 5 mm, and Enterococcus faecalis 8 mm. Biodegradable packaging from Hymenaea stigonocarpa aryl has great potential for use as a food packaging.

Author Biographies

Antonio Carlos Pereira de Menezes Filho, Instituto Federal Goiano

Doutorando em Ciências Agrárias pelo Instituto Federal Goiano, Rio Verde, Goiás, Brasil

Mestre em Agroquímica pelo Instituto Federal Goiano, Rio Verde, Goiás, Brasil

Graduado em Biologia pela Universidade de Rio Verde, Rio Verde, Goiás, Brasil

Aparecida Sofia Taques, Instituto Federal Goiano

Doutoranda em Ciências Agrárias pelo Instituto Federal Goiano, Rio Verde, Goiás,Brasil

Mestre em Ciência e Tecnologia de Alimentos pelo Instituto Federal do Mato Grosso,Cuiabá, Mato Grosso, Brasil

Graduada em Engenharia de Produção Agroindustrial

Ivan Alves, Instituto Federal Goiano

Doutorando em Ciências Agrárias pelo Instituto Federal Goiano,Rio Verde, Goiás, Brasil

Mestre em Agronegócio pela Universidade Federal de Goiás, Goiânia, Goiás, Brasil

Graduado em Administração pela Universidade Sagad de Oliveira, Goiânia, Goiás, Brasil

Matheus Vinícius Abadia Ventura, Faculdade UniBras

Doutor em Ciências Agrárias pelo Instituto Federal Goiano, Rio Verde, Goiás, Brasil

Mestre em Ciências Agrárias pelo Instituto Federal Goiano, Rio Verde, Goiás, Brasil

Graduado em Agronomia pela Universidade Evangélica de Goianésia, Goian´seia, Goiás, Brasil

Graduado em Matemática pela Faculdade Educacional da Lapa, Rio de Janeiro, Rio de Janeiro, Brasil

Hellen Regina Fernandes Batista-Ventura, Instituto Federal Goiano

Mestranda em Ciências Agrárias pelo Instituto Federal Goiano, Rio Verde, Goiás, Brasil

Graduada em Agronomia pelo Instituto Federal Goiano, Rio Verde, Goiás, Brasil

Wendel Cruvinel de Sousa, Instituto Federal Goiano

Mestre em Agroquímica pelo Intituto Federal Goiano, Rio Verde, Goiás, Brasil

Biólogo pela Universidade Estadual de Goiás, Iporá, Goiás, Brasil

Carlos Frederico de Souza Castro, Instituto Federal Goiano

Doutor em Química pela Universidade de Brasília, Distrito Federal, Brasil

Mestre em Química pela Universidade de Brasília, Distrito Federal,Brasil

Graduado em Química pela Universidade de Brasília, Distrito Federal, Brasil

Marconi Batista Teixeira, Instituto Federal Goiano

Doutorado em Agronomia pela Escola Superior de Agricultura Luiz de Queiroz, ESALQ, Universidade de São Paulo, São Paulo, Brasil

Mestrado em Engenharia Agrícola pela Universidade Federal de Viçosa, Minas Gerais, Brasil

Graduado em Agronomia pela Universidade Federal de Viçosa, Minas Gerais, Brasil

 

Frederico Antônio Loureiro Soares, Instituto Federal Goiano

Doutor em Engenharia Agrícola pela Universidade Federal de Campina Grande, Campina Grande, Paraíba, Brasil

Mestre em Engenharia Agrícola pela Universidade Federal da Paraíba, Paraíba, Brasil

Graduado em Agronomia pela Universidade Federal da Paraíba, Paraíba, Brasil

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Published

2022-05-12

How to Cite

Menezes Filho, A. C. P. de, Taques, A. S., Alves, I., Abadia Ventura, M. V., Fernandes Batista-Ventura, H. R., Sousa, W. C. de ., … Loureiro Soares, F. A. . (2022). DEVELOPMENT AND EVALUATION OF BIODEGRADABLE PACKAGING FROM THE ARYL OF THE FRUIT OF Hymenaea stigonocarpa. REVISTA DE AGRICULTURA NEOTROPICAL, 9(1), e6007. https://doi.org/10.32404/rean.v9i1.6007

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