Formulação de filmes biopoliméricos comestíveis a base de alginato de sódio incorporados com extratos aquosos de Pereskia aculeata Miller.

Abstract

The increasing environmental impact caused by the accumulation of plastic waste has driven the development of biodegradable materials, such as biopolymeric films. This study aimed to develop and compare edible films based on sodium alginate incorporated with aqueous extracts of Pereskia aculeata Mill., evaluating their potential as edible packaging for food products. Two extraction methods were used to obtain the plant's bioactive compounds: infusion and aqueous grinding (crude aqueous extract), at concentrations of 1:10, 2:10, and 3:10 (w/v). The films were produced using the casting technique and characterized in terms of physicochemical, mechanical, optical, and nutritional properties. The results showed that films with crude extracts presented higher protein contents (B1: 4.03%; B2: 6.94%; B3: 7.13%) and phenolic compounds (B1: 653 µg/mL; B2: 640 µg/mL; B3: 937 µg/mL), as well as greater thickness. In contrast, the films with infusion extracts, especially formulation Q3, exhibited higher tensile strength (Q1: 2.49E+07 MPa; Q2: 1.62E+07 MPa; Q3: 3.96E+07 MPa) and lower water vapor permeability (Q1: 4.94 g.mm/KPa.day.m²; Q2: 8.73 g.mm/KPa.day.m²; Q3: 9.45 g.mm/KPa.day.m²), which are desirable traits for improved durability and barrier performance. Color analysis indicated significant changes due to the extracts, influencing the visual acceptance of the material. Furthermore, the addition of extracts had a direct effect on the flexibility and thickness of the films, which varied according to the concentration and type of extraction used. In this context, alginate-based films enriched with Pereskia aculeata Mill. show potential for application as edible and functional packaging. The choice of extract type depends on the intended application, allowing for the modulation of properties such as strength, flexibility, solubility, and nutritional value.