Utilização de Subprodutos da Indústria de Laranjas para Formulação de Filmes Comestíveis para Frutas

Resumo

This study investigated the use of albedo, a pectin-rich byproduct from the orange industry, with pectin and
golden linseed oil for the production of edible films. For this purpose, the visual appearance, moisture, water
solubility, swelling kinetics, water vapor permeability, opacity and thickness of the films with different
concentrations of the mentioned compounds were evaluated. In addition, the formulation with the best
performance was applied as a coating on papayas for 15 days under commercial conditions. Among the
results, sample 5 presented the best performance in terms of water resistance properties, with a moisture
content of 16.78±2.61, solubility of 66.99±2.58%, and a contact angle of 51.00±1.83°, demonstrating an
ideal protective barrier against moisture and consequent fruit degradation. When applied to papaya, the
film delayed water loss from the fruit and the senescence process by 6.21%, demonstrating its potential
as a sustainable alternative for preserving fresh products without refrigeration. This approach not only
improves food safety but also supports sustainability by reducing agro-industrial waste.