Biofilme de pectina de maçã e amido com soro de iogurte crioconcentrado

Abstract

The disposal of agro-industrial residues, such as apple pomace and yogurt whey, represents both an environmental challenge and an opportunity for the development of biodegradable materials. This study aimed to investigate the use of pectin extracted from Gala apples in the formulation of biodegradable biofilms, in combination with starch and cryoconcentrated yogurt whey. The methodology included the extraction of pectin from apple pomace flour, physicochemical characterization of the biopolymer, and production of biofilms with different pectin concentrations (1%, 2%, and 3%). Analyses of moisture, solubility, color, mechanical properties (tensile strength and elongation), soil biodegradability, and microstructure using scanning electron microscopy were performed. The average extraction yield was 5.3%, with a degree of esterification of 89.37%, indicating high-methoxyl pectin. Biofilms with higher pectin content showed lower moisture and solubility, higher mechanical strength, and lower elongation capacity. Soil biodegradability tests demonstrated that all films degraded over time, with the 1% and 3% pectin films exhibiting the greatest mass variation. Microscopy analysis revealed a fibrous structure, favorable for interaction with other compounds. The results indicate that it is possible to add value to food residues through the production of biodegradable materials with potential applications in sustainable packaging.