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Active gelatin-based films incorporated with juçara (Euterpe edulis M.) extract: Mechanical, thermal, and antioxidant properties
Original title: Active gelatin-based films incorporated with juçara (Euterpe edulis M.) extract: Mechanical, thermal, and antioxidant properties
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Scientists created a biodegradable food wrapping made from gelatin and juçara berry extract (a antioxidant-rich Brazilian superfruit) as an alternative to plastic packaging. The berry extract made the film stronger, better at blocking moisture, and packed with antioxidants that could help keep food fresher longer—meaning this could one day help cut down on plastic waste and the microplastics that come from it, while also reducing food spoilage.
The replacement of conventional plastic packaging with biodegradable materials derived from natural sources has driven research toward functional biopolymeric systems. Gelatin is a promising matrix for film formation, and juçara (Euterpe edulis) extract, rich in phenolic compounds, represents a potential bioactive additive. This study aimed to develop gelatin-based films incorporating juçara extract at concentrations of 0.1 g extract g⁻¹ gelatin (S1) and 0.25 g extract g⁻¹ gelatin (S2), in comparison with a control film without extract. The films were characterized in terms of water solubility, mechanical properties, water vapor permeability (WVP), color attributes, morphology, thermal behavior, and antioxidant activity. Data were statistically analyzed by analysis of variance followed by Tukey’s test (p ≤ 0.05). Extract incorporation significantly affected film properties. S2 exhibited the highest elongation at break (24.24%) and the lowest WVP (1.57 g mm m⁻² day⁻¹ kPa⁻¹), although tensile strength decreased compared to the control (22.81 MPa). Films containing juçara extract showed reduced solubility relative to the control. Colorimetric analysis indicated similarity to fresh fruit, with increased opacity upon extract addition. Scanning electron microscopy revealed uniform and homogeneous surfaces, with greater particle dispersion observed in S2. Thermal analysis demonstrated a glass transition temperature of 36.9 °C for all samples, while melting temperatures increased with extract concentration, reaching 142.3 °C in S2. Antioxidant activity increased markedly after extract incorporation, with inhibition percentages of 1.97%, 38.68%, and 55.91% for control, S1, and S2, respectively. The results indicate that Euterpe edulis extract enhances both functional and bioactive properties of gelatin-based films, particularly at 0.25 g extract g⁻¹ gelatin, supporting its potential application in active biodegradable food packaging.
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