Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

• DOI: 10.1002/app.51579
• Publication Date: 2021-08-30T18:06:18Z
• Authors: Viviane P. Romani; Vilásia G. Martins; Ayla S. da Silva; Paola C. Martins; Daiane Nogueira; Nádia Carbonera
• Keywords: Active packaging

Abstract The wide consumption of açaí fruit results in large amounts seeds which end up waste. These have an advantageous composition for the development biopolymers due to their fibers content and active components (responsible by functional properties as antioxidant capacity). In present work, polymers were generated incorporating seed flour sustainable films produced using starch from broken rice grains matrix. effects different (0%, 5%, 10%, 15%) studied on physicochemical structural polymers, capacity. packaging‐related affected incorporation mainly its high‐fiber polyphenolic compounds. demonstrated that 5% was most appropriate, because better distribution film Free radical scavenging reducing power assays indicated potential incorporated films. Thus, food packaging can be obtained grains, generating new converting them into valuable raw materials market.