The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.

Adição de extrato de casca de jaboticaba no desenvolvimento de embalagem inteligente para queijo prato Addition of jaboticaba skin extract in the development of smart packaging for cheese

The objective was to develop an edible coating, in the form of cylindrical ribbons, to be added in packages of Prato cheeses, using constant concentrations of whey and increasing extracts of jaboticaba peel. For this, anthocyanic compounds present in the bark of the fruit were extracted in cold solution. Subsequently, three different concentrations of this extract were transferred to the filmogenic solutions containing whey, cassava starch and glycerol. For greenhouse drying, the solutions were placed in Petry Acrylic plates and waited within 32 hours. After this process, the edible coatings were applied in Prato cheese and analyzed in five time intervals: 0, 15, 30, 45 and 60 days. During this period, changes in color and pH patterns were observed. The active and intelligent edible coatings modified the color along with the pH change from the first 15 days of analysis. This change gave the coating bioactivity.