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Incorporation of grape processing residue in edible and biodegradable films

Grant number: 20/04656-1
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2020
Effective date (End): July 31, 2021
Field of knowledge:Agronomical Sciences - Agricultural Engineering - Process Engineering of Agricultural Products
Principal Investigator:Rafael Augustus de Oliveira
Grantee:Breno Baptistella Meneghetti
Host Institution: Faculdade de Engenharia Agrícola (FEAGRI). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


Currently, there is a great worldwide concern in finding alternatives to the consumption of plastic materials and the large generation of agricultural and agro-industrial waste, since the its accumulation in the environment has brought serious environmental problems. Given this need to exclude the use of plastic products in the handling and storage of food, such as based on the Senate Bill no. 92 of 2018 in Brazil, this work proposes to elaboration of biodegradable materials from the use of agro-industrial residues. Such alternative tends to increase the use of products, since it explores the potential chemical treatment of commonly discarded parts of food, in addition to increasing the added value of grow crops. Grape skins, a by-product of the industrialization of wine, are an abundant and low cost of polyphenols, such as flavonoids and anthocyanins that have high capacity antioxidant. Thus, the incorporation of grape skins extract into biodegradable materials will allow the production of bioactive films that may be able to enrich with bioactive compounds the foods which they come into contact when packaged. In addition, it can generates color, aroma and innovative flavors, being a promising technology to generate new food products with functional characteristics. However, the way in which bioactive compounds will migrate from films to food matrices is still unclear and, therefore, research has been carried out to systematically understand this process. Thus, this project aims to develop films prepared with arrowroot starch incorporated with grape bagasse extract as a source of bioactive compounds for potential application as active food packaging. Additionally, in order to complement information for its application, contact tests between films with different types of food will be carried out and the migration of bioactive compounds present in the film to food simulators will be evaluated. (AU)

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