ABSTRACT Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. The results indicated a rich edible film in anthocyanins with considerable antioxidant capacity (150.70 micromol Trolox), which can extend the commercial validity of the packaged food and meets the growing demand for biodegradable packaging that tends to reduce the environmental impact. The addition results in a significant effect on the polymer matrix reducing the water solubility and water activity. The elongation test at rupture reported to be 17.738%, indicating that addition of pulp increased film flexibility.

Resumo A nanotecnologia tem grande potencial de aplicação na indústria de alimentos. No desenvolvimento de embalagens, pode proporcionar diferentes alternativas, tais como o desenvolvimento de nanopartículas, nanodispersões, nanolaminados, e nanotubos, que, associados aos polímeros, podem fornecer diversas funções. Por exemplo, pela incorporação de nanopartículas com propriedades antimicrobianas; nanosensores capazes de detectar produtos químicos, agentes patogênicos e toxinas em alimentos; nanopartículas bioativas capazes de manter os compostos em condições ideais, até a sua migração para o produto alimentício e nanocompósitos, que melhorem as propriedades de flexibilidade, barreira a gases e umidade e quanto à absorção de irradiação UV dos materiais aos quais são incorporados, assim como a estabilidade frente à temperatura. Este artigo relata algumas aplicações da nanotecnologia em embalagens de alimentos, bem como questões sobre toxicidade e regulamentação relacionadas à possibilidade de migração das nanopartículas para os alimentos; razão pela qual o setor alimentício tem sido cauteloso com a utilização desses materiais.

Abstract Nanotechnology has great application potential in the food industry. In packaging development, it can provide several alternatives, such as the formation of nanoparticles, nanodispersions, nanolayered and nanotubes, which, associated with polymers, can provide multiple functions. For example, by embedding nanoparticles with antimicrobial properties; nanosensors capable of detecting chemicals products, pathogens and toxins in food; bioactive nanoparticles capable of maintaining compounds at optimal conditions until its migration to the food product and nanocomposites, which improve the properties of flexibility, gas and humidity barrier and UV irradiation absorption of the materials to which are incorporated, as well as stability against temperature. This article reports some applications of nanotechnology in food packaging, as well as questions regarding toxicity and regulations related to the migration of nanoparticles to the food products; reason why the food industry has been cautious with the utilization of these materials.