Otimização da extração de pectina do córtex da raiz da mandioca e sua aplicação no desenvolvimento de embalagens para alimentos.

Abstract

This study investigates the feasibility of using agro-industrial residues from cassava roots as a source of pectin to produce films for food packaging, highlighting the importance of searching for new sources of pectin. The cortex of the cassava root, usually discarded, is identified as a potential source of pectin, promoting the valorization of agro-industrial residues and contributing to sustainability. Initially, pectin was extracted from the cassava cortex using two solvents, water and hydrochloric acid, applying experimental design to optimize the extraction conditions for each solvent, with independent variables defined in proportion, temperature and time. The results of the tests were subjected to a desirability function, to select the optimized pectin. With this result, the optimized pectins were dried in a spouted bed to obtain better pectin yield and quality. The spouted-bed dried pectin that best suited the purpose of the study was the aqueous one, which was used in the production of the films through experimental design, with independent variables defined as pectin content, cassava cortex extract content and glycerol content. The films were evaluated for solubility, water vapor permeability, mechanical and optical properties and scanning electron microscopy. As a result, the optimization of pectin extraction from cassava root cortex with the two solvents studied showed that the variables time and temperature significantly influence the yield, degree of esterification and galacturonic acid content, with high and low methoxylated pectins suitable for different applications. In the production of the film, the aqueous pectin dried in a spouted bed demonstrated a higher content of bioactives and better antimicrobial activity, resulting in biodegradable films with high mechanical strength and low solubility, ideal for food preservation, while the addition of concentrated extract further increased the antimicrobial activity of the films. Thus, based on the results obtained, it is possible to conclude that the pectin extracted from the cassava cortex has great potential to produce biodegradable films, promoting the valorization of agro-industrial waste and contributing to sustainability in the packaging industry. The application of green techniques and the use of agro-industrial waste prove to be an effective and sustainable approach for the development of innovative alternatives in the preservation and safety of packaged foods.