Produção de filmes comestíveis à base de celulose e pectina de maracujá para aplicação em alimentos

Abstract

This work has the objective of study chances characteristics of cellulose films: that’s a flexible polymer and for your availability interacts with a lot of compounds of hydroxyl group associate the pectin, that’s a polysaccharide found naturally in plant cells wall. After different conditions of treatment, where the cellulose, was used as matrix by edible movies, then associate with pectin in differents concentrations and periods of thermal treatment using microwave after, featured according for yours solubility, thickness and swell properties. The Pectin effect concentration was meaningful about all the checkeds answers, but the warming time result was meaningful about the solubility and swell, by the films produced, only was verified the effect of interaction between the studied factors about the solubility of the films. Based in the results obtained, It’s possible conclude that we can mold the solubility, thickness and swell characteristics of movies to be produced, by the modification of the composition and thermal treatment applied, making possible your application in foods, some films will work to for extend the foods quality and as source of soluble and insoluble fibers of diet.