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

This study aimed to evaluate the physicochemical parameters, antioxidant activity, color and sensory profile of fermented milk drink with murici and passion fruit bark flour (FCM). Four milk drink formulations were processed: 0% FCM + 5% murici pulp (Treatment 1 -control); 0.5% FCM + 5% murici pulp (Treatment 2); 1.0% FCM + 5% murici pulp (Treatment 3) and 1.5% FCM + 5% murici pulp (Treatment 4). The scanning electron microscopy (SEM) of FCM presented quite irregular particles and the presence of starch of circular shape and fibrous compounds connected to fragmented walls. After the analyses of milk drinks, a slight decrease in the mean pH values and an increase in the antioxidant activity according to the increase in FCM content in milk drinks were observed. The color of milk drinks tended to yellow and red in samples added of FCM due to the presence of carotenoids. In the sensory profile, the highest mean value was for the texture of yogurt without addition of FCM, and the lowest mean value was for taste of yogurt with 1.50% FCM.

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.