The diversity of species in Amazonia is exceptionally vast and unique, and it is of great interest for industry sectors to explore the potential of derivatives with functional properties for packaging applications. This study proposes the functionalization of cellulose micro/nanofibril (MFC/NFC) suspensions from Heteropsis flexuosa with andiroba oil to produce films with packaging potential. MFC/NFC was produced by using mechanical fibrillation from suspensions of H. flexuosa fibers. Proportions of 1, 3, and 5% of andiroba oil were added to make films with concentrations of 1% (m/m). Suspensions with andiroba oil provided greater viscosity, with changes in the physical properties of the films. Functionalization with andiroba oil provided films with lower degradation in water, greater contact angle, and lower wettability despite high permeability to water vapor. The films with 1% andiroba oil showed a hydrophobic characteristic (contact angle > 90°) and greater puncture resistance (6.70 N mm⁻¹). Films with 3% oil showed a more transparent appearance and high biodegradation, while 1% oil generated more opaque films with a higher thermal degradation temperature and high antioxidant activity. It was concluded that films produced from H. flexuosa fibers functionalized with andiroba oil showed packaging potential for light, low-moisture products due to their adequate thermal and barrier characteristics.

O Cerrado Brasileiro destaca-se pela biodiversidade de espécies frutíferas com grande potencial de uso alimentar. Dentre essas espécies, destaca-se o marolo (Annona crassiflora Mart.) e o pequi (Caryocar brasiliense Camb.), frutos que podem ser utilizados na alimentação, enriquecendo, por exemplo, produtos de panificação. Nesse contexto, o presente estudo visou estudar o efeito da substituição parcial da farinha de trigo por farinha de polpa de marolo (16 %) e farinha da casca (mesocarpo externo + exocarpo) de pequi (2 %) e da água pela polpa de marolo (30 %) sobre a qualidade de pães doces, ao longo de 5 dias de armazenamento. Dois tipos de pães foram elaborados, controle e enriquecido, embalados em sacos plásticos e armazenados, por cinco dias, em local seco e arejado. Para comparar as duas formulações foram realizadas as seguintes análises diárias: coloração, atividade de água, perfil de textura, perfil de fenólicos, atividade antioxidante, vitamina C, carotenoides e sensorial, sendo realizada análise centesimal apenas no tempo zero. O pão enriquecido com frutos do cerrado apresentou os maiores níveis de fibra alimentar, carotenoides, compostos fenólicos e antioxidantes e foi bem aceito sensorialmente. Houve efeito do tempo de armazenamento nas análises diárias. Pode-se concluir, que a substituição de farinha de trigo por farinhas de polpa de marolo e casca de pequi e de água por polpa de marolo foram efetivas no enriquecimento nutricional de pães doces, agregando-lhes apelo funcional e sensorial. O pão obtido pela nova formulação pode ser considerado uma alternativa saudável para alimentação escolar e sustentável.

Coffee is one of the most consumed commodities globally, and its harvests generate large quantities of wood waste with low industrial value. This study aimed to explore the potential of residual Coffea arabica wood to produce lignocellulose microfibrils and lignocellulose nanofibrils (LCMF/LCNF) and biodegradable films with possible application in packaging. The fibers were treated with 5% NaOH and fibrillated in an ultrarefiner until they formed a gel. The resulting suspensions were used to create films whose physical, morphological, optical, and mechanical properties were analyzed. The NaOH treatment removed extractives and exposed hemicelluloses, allowing the gel point to be reached with just seven passes through the ultrarefiner, saving energy (~4700 kWh/t). More than 65% of the fibers had diameters of less than 100 nm and little sedimentation after 8 h. The films were flexible, thin (24.5 µm), with a high density (~1100 kg/m³) and good resistance to grease, as well as a water vapor permeability of ~1230 g/m²/day, suitable for packaging bread, fruit, and vegetables. However, the higher wettability of the surface may limit its use in humid environments. The films showed moderate tensile strength (~25 MPa) but low puncture resistance (~7 N mm), making them suitable for biodegradable packaging.

This work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted.