In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties of the films, a three-factor simplex-lattice design was employed, and the formulation optimization was based on the produced films’ antioxidant potential. The optimized formulation of the starch-PEJP film showed a reddish-pink color with no cracks or bubbles and 91% antioxidant activity against DPPH radical. The optimized starch-PEJP film showed good transparency properties and a potent UV-blocking action, presenting color variation as a function of the pH values. The optimized film was also considerably resistant and highly flexible, showing a water vapor permeability of 3.28 × 10⁻⁶ g m⁻¹ h⁻¹ Pa⁻¹. The microbial permeation test and antimicrobial evaluation demonstrated that the optimized starch-PEJP film avoided microbial contamination and was potent in reducing the growth of Escherichia coli, Staphylococcus aureus, and Salmonella spp. In summary, the active starch-PEJP film showed great potential as an environmentally friendly and halochromic material, presenting antioxidant and antimicrobial properties and high UV-protecting activity.

This study explores the potential of Pouteria torta seeds as a novel starch source and presents a comprehensive characterization of the extracted material. The starch extraction yielded 32.8% (± 1.13) with a high purity of 98.3% (± 2.21), resulting in a white and luminous powder (L* = 93.92 ± 0.01; a* = − 1.41 ± 0.01; b* = 0.99 ± 0.01). Microscopic analyses, including optical, polarized light, and scanning electron microscopy, revealed predominantly small and crystalline granules, with 98% measuring under 10 µm and 44% of these measured under 5 µm. FTIR spectroscopy confirmed the starch’s purity and crystalline nature, indicated by a strong absorption band at 1047 cm ⁻¹ . Compared to maize and cassava starches, P. torta starch exhibited lower solubility and swelling capacity up to 70 °C, and an absolute viscosity of 1.25 mPa s ⁻¹ . It was identified as a low-amylose starch (18.1%), with 86% of its amylopectin chains classified as short (A and B1 types), contributing to its A-type crystalline structure and 33.6% crystallinity. Thermal analysis revealed relatively high gelatinization temperatures. Digestibility assays showed 39.37% hydrolysis after 300 min, with a hydrolysis index of 39.13 and a glycemic index of 61.19 which according to ISO standards qualifies P. torta starch as a medium-GI food, adding to this starch a potential use for controlled glycemic response in dietary applications.