Castor Bean Cake Protein-based Biodegradable Films: Gallic Acid Effect

Autor(es)

Hulda Noemi Chambi Mamani ^[1] ; Juliana Augusti Graziano ^[2] ; Roseli Sengling Lacerda ^[3] ; Ana Mônica Quinta Barbosa Bittante ^[4] ; Catarina Abdalla Gomide ^[5] ; Paulo José do Amaral Sobral ^[6]

Afiliação do(s) autor(es)

^[1] State University of Campinas. Faculty of Food Engineering - Brasil

^[2] University of São Paulo. Faculty of Animal Science and Food Engineering - Brasil

^[3] University of São Paulo. Faculty of Animal Science and Food Engineering - Brasil

^[4] University of São Paulo. Faculty of Animal Science and Food Engineering - Brasil

^[5] University of São Paulo. Faculty of Animal Science and Food Engineering - Brasil

^[6] University of São Paulo. Faculty of Animal Science and Food Engineering - Brasil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Archives of Biology and Technology; v. 63, 2020-05-08.

Resumo

Abstract: The objective of this work was to evaluate the effect of gallic acid (GA) concentration on some physical properties and biodegradability of films produced with proteins extracted from the castor bean cake. The films, prepared by the casting technique, showed homogeneous and brownish appearance. As the GA concentration increased (from 0 to 10 g/100 g protein), the films gradually became darker and more opaque; while the gloss had few significant differences. Solubility, tensile strength and elasticity modulus values of films varied due to changing concentrations of gallic acid. Elongation at break and water vapor permeability values did not have significant changes. A 60% mineralization value of the film containing GA was obtained at 21 days, evidencing its biodegradability. These dark and opaque films could be used in agriculture, specifically in seedling bags as the dark color decrease the incidence of light, preventing root weakening, and the seedlings can be transplanted directly without removal of the film. (AU)

• Processo FAPESP: 08/11341-5 - Desenvolvimento de materiais biodegradáveis à base da proteína da torta de mamona, subproduto da cadeia agro-industrial do biodiesel
• Beneficiário: Paulo José do Amaral Sobral
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 09/10172-8 - Desenvolvimento de materiais biodegradáveis à base de proteína da torta de mamona, modificada com tanino, e reforçados com fibras vegetais.
• Beneficiário: Hulda Noemi Chambi Mamani
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado