Characterization of Pectin Biofilms with the Addition of Babassu Mesocarp and Whey Protein Concentrate

Biofilms are defined as flexible films prepared from biological materials with the potential for application in the pharmaceutical and food areas, their use depending on various parameters such as the mechanical properties, barrier properties and water solubility, amongst others. The present work aims to characterize pectin (P) biofilms composed of babassu mesocarp (BM) and whey protein concentrate (WPC), prepared by the casting method. Thus physical attributes such as moisture content, water soluble mass, thickness, water vapor permeability and degradation were determined. Fourier-transform infrared spectroscopy and scanning electron microscopy were used in order to determine the chemical composition and surface structure, respectively, of the biofilms. Calcium crosslinked and non-reticulated films were considered. The biofilms composed of 100%P and 50%P+50%WPC were more hygroscopic than those composed of 50%P+50%BM and 50%P+25%BM+25%WPC. The lowest water vapor permeability and solubility values were found for the films plasticized with 50%P+50%BM. The films plasticized with 50%P+50%BM and 50%P+25%BM+25%WPC showed very similar functional attributes regarding their application as food wrappings and/or production bags.