Martins Sérgio Henrique Ferreira, Pontes Karen Valverde, Filgueiras Cristina Tostes, Nogueira Gislaine Ferreira, Fialho Rosana, Fakhouri Farayde Matta
Federal University of Bahia, Industrial Engineering Program, Rua Prof. Aristides Novis, 02 Federação, 40210910 Salvador, BA, Brazil; State University of Feira de Santana, Av. Transnordestina, s/n - Feira de Santana, Novo Horizonte, BA 44036-900, Brazil.
Federal University of Bahia, Industrial Engineering Program, Rua Prof. Aristides Novis, 02 Federação, 40210910 Salvador, BA, Brazil.
Int J Biol Macromol. 2025 Sep;322(Pt 1):146624. doi: 10.1016/j.ijbiomac.2025.146624. Epub 2025 Aug 6.
The extraction of oil and starch from avocado pulp and seeds represents an efficient way to add value to an abundant but low-value byproduct. The integration of these components in the production of films for use as bioactive and biodegradable packaging is an innovative strategy to reduce the generation of agricultural waste and the use of conventional plastics, which are directly associated with serious environmental problems. In this context, the objective of this work was to develop and characterize biodegradable films using starch extracted from avocado seeds at different concentrations (2, 3, 4, 5 and 6 g/100 mL) and glycerol (30 % w/w starch) with subsequent incorporation of avocado essential oil (20 %). The films were characterized according to their physicochemical, barrier, mechanical, thermal and antimicrobial properties. The films produced were homogeneous and flexible to handling, except for the formulation with 6 g of starch, which was brittle. Increasing the starch concentration from 2 g to 5 g/100 mL in the film resulted in an increase in thickness (from 0.139 to 0.185 mm), opacity (3.069 to 3.283 %), water solubility (from 22.43 to 23.44 %), water vapor permeability (0.439 to 0.443 g.mm/kPa.h.m), increase in elongation (from 363.50 to 104.29 %) and decrease in tensile strength (from 6.12 to 4.28 MPa). The starch concentration significantly influenced (p < 0.05) the thickness values, without influencing opacity, solubility and permeability. Thermogravimetric analysis showed that 63 % of the film mass loss occurred around 270 °C. The incorporation of avocado oil into the 4 g starch/100 mL formulation did not significantly (p > 0.05) alter the physical, barrier and mechanical properties of the film. Avocado oil showed a minimum inhibitory concentration of 16 % for Staphylococcus aureus, although this effect was not confirmed in the halo test.
从鳄梨果肉和种子中提取油脂和淀粉是一种提高丰富但低价值副产品附加值的有效方法。将这些成分整合到用作生物活性和可生物降解包装的薄膜生产中，是一种创新策略，可减少农业废弃物的产生以及传统塑料的使用，而传统塑料与严重的环境问题直接相关。在此背景下，本研究的目的是开发并表征以不同浓度（2、3、4、5和6 g/100 mL）的鳄梨种子淀粉和甘油（淀粉质量的30%）制成的可生物降解薄膜，随后加入鳄梨精油（20%）。根据薄膜的物理化学、阻隔、机械、热学和抗菌性能对其进行表征。所制备的薄膜均一且易于处理，除了含6 g淀粉的配方薄膜较脆。薄膜中淀粉浓度从2 g/100 mL增加到5 g/100 mL会导致厚度增加（从0.139毫米增加到0.185毫米）、不透明度增加（从3.069%增加到3.283%）、水溶性增加（从22.43%增加到23.44%）、水蒸气透过率增加（从0.439 g·mm/kPa·h·m增加到0.443 g·mm/kPa·h·m）、伸长率增加（从363.50%增加到104.29%）以及拉伸强度降低（从6.12 MPa降低到4.28 MPa）。淀粉浓度对厚度值有显著影响（p < 0.05），但对不透明度、溶解度和透过率无影响。热重分析表明，薄膜质量损失的63%发生在约270°C。将鳄梨油加入4 g淀粉/100 mL的配方中对薄膜的物理、阻隔和机械性能没有显著影响（p > 0.05）。鳄梨油对金黄色葡萄球菌的最低抑菌浓度为16%，不过在抑菌圈试验中未证实此效果。
