Extraction of bioactive compounds from juçara palm residue and application in biodegradable packaging

Jaqueline Gilmara Barboza Januário; Jaqueline Silva Ferreira; Suelen Siqueira dos Santos; Mônica Regina da Silva Scapim; Grasiele Scaramal Madrona

doi:10.17765/2176-9168.2024v17n.Especial.e12274

Autores

Jaqueline Gilmara Barboza Januário University State of Maringá https://orcid.org/0000-0002-5806-5259
Jaqueline Silva Ferreira University State of Maringá https://orcid.org/0000-0001-5271-3182
Suelen Siqueira dos Santos University of Paraná Jandaia do Sul https://orcid.org/0000-0003-4484-7425
Mônica Regina da Silva Scapim University State of Maringá https://orcid.org/0000-0001-7818-6624
Grasiele Scaramal Madrona University State of Maringá https://orcid.org/0000-0003-1204-525X

DOI:

https://doi.org/10.17765/2176-9168.2024v17n.Especial.e12274

Palavras-chave:

Antioxidants, Anthocyanins, Films, Fruits, Mechanical properties

Resumo

The processing of the fruit of the Juçara palm tree Euterpes edulis Martius generates solid residue that is discarded by the industry, although it still has a composition rich in bioactive compounds. This study aimed to extract bioactive compounds from the skin of the juçara palm fruit and apply them in the form of microcapsules in biodegradable packaging. The extract was obtained using thermal bath and ultrasound extraction techniques, followed by microencapsulation and freeze-drying. The capsules produced were added to films using the casting technique. The extracts were evaluated for total phenolic compounds, antioxidants (DPPH, ABTS, FRAP), flavonoids and anthocyanins. The films were evaluated for thickness, water vapor barrier properties and mechanical properties. The results were submitted to analysis of variance (ANOVA) and Tukey's test (p<0.05). The encapsulation and freeze-drying process of the extracts allowed an improvement in the antioxidant values of the extracts. The films presented a smooth surface and good malleability. In general, the films added to the capsules presented greater flexibility due to the greater value of elongation at break, lower stiffness due to the lower value of Young's Modulus, had greater permeability to water vapor (PVA) and did not present statistical differences in

Biografia do Autor

Jaqueline Gilmara Barboza Januário, University State of Maringá

Master's degree in Food Sciences from the State University of Maringá. Maringá, Brazil.

Jaqueline Silva Ferreira, University State of Maringá

Master’s degree in food engineering from the State University of Maringá. Maringá, Brazil.

Suelen Siqueira dos Santos, University of Paraná Jandaia do Sul

Professor in the Graduate Program at Federal University of Paraná, Jandaia do Sul, Brazil.

Mônica Regina da Silva Scapim, University State of Maringá

Professor in the Graduate Program in Food Engineering at the State University of Maringá, Maringá, Brazil.

Grasiele Scaramal Madrona, University State of Maringá

Professor in the Graduate Program in Food Science at the State University of Maringá, Maringá, Brazil.

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