Pumpkin processing by-products: Incorporation of defatted seed flour and ethanolic extract of the peel in gelatin-based biodegradable film

Camila da Silva; Jorcilene dos Santos Silva; Djéssica Tatiane Raspe; Natália Stevanato; Vitor Augusto dos Santos Garcia

doi:10.17765/2176-9168.2025v18e13847

Autores/as

Camila da Silva Universidade Estadual de Maringá https://orcid.org/0000-0002-7989-7046
Jorcilene dos Santos Silva Universidade Paranaense https://orcid.org/0009-0002-1194-3138
Djéssica Tatiane Raspe Universidade Estadual de Maringá https://orcid.org/0000-0003-1173-8636
Natália Stevanato Universidade Estadual de Maringá https://orcid.org/0000-0001-5536-9524
Vitor Augusto dos Santos Garcia Universidade Estadual Paulista "Júlio de Mesquita Filho" https://orcid.org/0000-0002-7011-616X

DOI:

https://doi.org/10.17765/2176-9168.2025v18e13847%20

Palabras clave:

Co-products, Packaging, Phenolic compounds, Polymers, Pumpkin

Resumen

The present study aimed to use pumpkin by-products (seeds and peels) for the production of gelatin-based biodegradable film (FBs). For this purpose, the incorporation of defatted pumpkin seed flour (DPSF) and ethanolic extract of pumpkin peels (EEPP) into FBs, produced by casting, was evaluated. The FBs were characterized in terms of thickness, visual evaluation, humidity, water solubility, UV/VIS barrier, color parameters, microscopy, Fourier transform infrared spectroscopy (FTIR), biodegradability in soil and the content of phenolic compounds and flavonoids. In general, all the formulations showed film-forming capacity; however, the greater incorporation of DPSF (formulations F3 and F6) provided heterogeneous films and the different formulations did not influence the thickness and humidity of the FBs. Due to the presence of hydrophilic groups in flour, the solubility of FBs was changed with their incorporation into FBs. Regarding color parameters, the incorporation of DPSF and EEPP influenced the values of a*, b* and C*, presenting light transmission and opacity of 0.61 to 5.83 (A/mm), respectively. The incorporation of pumpkin by-products contributed to the improvement of the UV/VIS barrier of FBs. The FBs presented in the FTIR analysis, bands characteristic of gelatin and lecithin-based films. The addition of DPSF increased the concentration of total phenolic compounds in the films. The samples incorporated with DPSF and EEPP showed less residue in the biodegradability tests from the 11th day onwards, inferring that their incorporation speeds up the biodegradation process.

Biografía del autor/a

Camila da Silva, Universidade Estadual de Maringá

Doutora em Engenharia Química pela Universidade Estadual de Maringá (UEM). Professora do Programa de Pós-graduação em Engenharia Química (PEQ) da Universidade Estadual de Maringá (UEM), PR, Brasil.

Jorcilene dos Santos Silva, Universidade Paranaense

Doutoranda em Biotecnologia Aplicada à Agricultura pela Universidade Paranaense (UNIPAR), Umuarama (PR), Brasil.

Djéssica Tatiane Raspe, Universidade Estadual de Maringá

Doutora em Ciência de Alimentos pela Universidade Estadual de Maringá (UEM), Maringá (PR), Brasil.

Natália Stevanato, Universidade Estadual de Maringá

Doutora em Engenharia Química pela Universidade Estadual de Maringá (UEM), Maringá (PR), Brasil.

Vitor Augusto dos Santos Garcia, Universidade Estadual Paulista "Júlio de Mesquita Filho"

Doutor em Engenharia de Alimentos pela Universidade de São Paulo (USP). Professor na Faculdade de Ciências Agronômicas (FCA) da Universidade Estadual Paulista "Júlio de Mesquita Filho" (UNESP), Botucatu (SP), Brasil.

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