The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 2² with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h⁻¹ m⁻² kPa⁻¹. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.

Purpose: The aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.Design/methodology/approach: On January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.Findings: The searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.Originality/value: In the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.

The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix). In the forming solutions of the coatings, stability, viscosity, pH, and color were analyzed. The Brazil nuts were immersed in the solutions for 30 s, dried at 45 °C, and placed in an incubator at 25 °C. At 1, 7, 15, 30, 45, 60, 90, and 120 days of storage, mass loss, the browning index, conjugated dienes and trienes, the oxidative state by official methods, and the accelerated oxidation index were evaluated. The blend-forming solutions B, L, LT, and LT2 showed non-Newtonian and pseudoplastic behavior, excellent resistance to flow, and stability. The diene, triene, iodine value, peroxide value, p-anisidine value, and total oxidation indices showed that the application of the cassava starch/carboxymethyl cellulose blend-based edible coating added tocopherol mix, LT, and LT2 preserved the Brazil nuts up to 90 days of storage at 25 °C. PCA shows that all coatings applied to Brazil nuts promoted oil preservation in some evaluation periods, especially those added with a tocopherol mix. It is concluded that cassava starch/CMC added tocopherol mix edible coatings have a potential application as active packaging for foods, especially nuts.

The biometric and physical characterization can provide information on format, yield, concentration of soluble solids. The objective was to characterize physically and biometrically the jabuticaba variety 'Pingo de mel' from the cerrado of Goiás. 200 jaboticaba were used. The content of total soluble solids, longitudinal and transverse diameters, total mass, volume, shape index, density, yield of peeled pulp and the thickness of the peeled pulp were determined. The total soluble solids 15,16 ° Brix, soluble solids content is one of the most important tools to estimate fruit quality. The longitudinal and transverse diameter was 22.25 and 21.56 mm, respectively. The total mass had an average variation because the coefficient of variation was above 20%. Variations can occur due to cultivation techniques and climate can be related to this also variations presented for the volume of this fruit. As for the format index, the fruit was classified as round. The density was 8.35 g mL -1, yield and pulp thickness were already high. Samples of total soluble solids and yield are parameters used as control and selection by the food industry, it means that the fruits in evaluation presented good potential of industrial processing.

The aim of this study was to evaluate the effect of adding a lipid antioxidant (tocopherol) and a surfactant (soy lecithin) to carboxymethyl cellulose (CMC) films. CMC film‐forming solutions containing sorbitol, soy lecithin, and different tocopherol concentrations (0.125% and 0.250% tocopherol mix) were produced. The solutions were characterized for their rheological, optical, antioxidant, phenolic content, and stability, and were then applied as edible coatings to whole and broken Brazil nuts. The mass gain and degree of lipid oxidation of the coated and control nuts were evaluated. Special emphasis has been given to the antioxidant properties of the solution, as they are decisive for the use of the solutions as a coating to prevent or retard lipid oxidation. The solutions had a pseudoplastic character; the viscosity varied as the temperature changed, and the modules G ′ and G ″ depended on the applied frequency ranges. The coated nuts showed oxidative stability against the T4 coating formulation during the storage period. It was concluded that the T4 coating has the potential to be used as active packaging for foods with a high lipid content to prevent or delay oxidation processes.