Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.).

BACKGROUND: This study aimed to produce and characterize edible films and coatings from fruit and vegetable residue (FVR) flour and potato peel (P) flour. Two coating approaches (immersion and film) were studied on the quality of acerolas. RESULTS: Film-forming solutions (FFS) presented a viscoelastic behavior and a gelation process occurring at 70 °C. Maximum density (1.018 g cm(-3) ), viscosity (44.404 cP) and starch content were obtained for FFS based on 8% FVR flour with 4% P flour. This same film presented enhanced mechanical properties such as tensile strength and elongation at break (0.092 MPa and 36% respectively). Solubility of the films averaged 87%, demonstrating high hydrophilicity. Improved performance was obtained for film-packaged acerolas, which exhibited an increase in shelf life of 50% compared with control fruits. A lower loss of weight was observed for these samples by about 30-57% compared with control fruits, but minor modifications of pH, titratable acidity and soluble solid content occurred during storage. CONCLUSION: This study demonstrated the potential of FVR flour for edible coating and film formulation. Practical application on acerolas constituted a motivating route to evaluate and optimize this process; however, microbiological and sensory analyses are necessary to assess the material acceptability and safety.