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<p>A biodegradable film was formulated using yerba mate (<i>Ilex paraguariensis</i>) extract, cassava (<i>Manihot esculenta</i> Crantz) starch, and pea (<i>Pisum sativum</i>) flour for application in edible food packaging. In this study, the composite films showed a more uniform surface morphology, enhanced thermal stability, improved mechanical performance, and lower water vapor permeability than the corresponding pure polymer films. The pH responsiveness of yerba mate extract results in a distinct color change in alkaline conditions, particularly at pH 6.5 and above. Additionally, its high antioxidant activity, with ~ 85% scavenging of DPPH free radicals at 62.5&#xa0;µg mL<sup>-1</sup> concentration, highlights its potential for use as an active material to preserve food against oxidative spoilage. The fabricated composite film was applied for fish preservation, which practically confirmed its dual role. It acted as a real-time food quality indicator of fish spoilage and displayed visual color changes from light brown to yellow brown over a period of 12 days. Further, it also helped in extending the shelf life of the packed fish, keeping it suitable for consumption up to 12 days at 4&#xa0;°C. The results reported herein demonstrate that the edible and biodegradable film with yerba mate extract is a promising approach that could provide a sustainable and intelligent alternative to conventionally used food packaging materials.</p>

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Smart Biodegradable Packaging Film from Cassava Starch, Pea Flour, and Yerba Mate Extract

  • 期刊论文

  • 发表日期：

    2025年12月24日

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  • Eduarda Mueller,
  • Tuany Gabriela Hoffmann,
  • Ana Caroline Ferreira Carvalho,
  • Caroline Meinert,
  • Cristiane Vieira Helm,
  • Ruchir Priyadarshi,
  • Carolina Krebs de Souza

摘要

A biodegradable film was formulated using yerba mate (Ilex paraguariensis) extract, cassava (Manihot esculenta Crantz) starch, and pea (Pisum sativum) flour for application in edible food packaging. In this study, the composite films showed a more uniform surface morphology, enhanced thermal stability, improved mechanical performance, and lower water vapor permeability than the corresponding pure polymer films. The pH responsiveness of yerba mate extract results in a distinct color change in alkaline conditions, particularly at pH 6.5 and above. Additionally, its high antioxidant activity, with ~ 85% scavenging of DPPH free radicals at 62.5 µg mL-1 concentration, highlights its potential for use as an active material to preserve food against oxidative spoilage. The fabricated composite film was applied for fish preservation, which practically confirmed its dual role. It acted as a real-time food quality indicator of fish spoilage and displayed visual color changes from light brown to yellow brown over a period of 12 days. Further, it also helped in extending the shelf life of the packed fish, keeping it suitable for consumption up to 12 days at 4 °C. The results reported herein demonstrate that the edible and biodegradable film with yerba mate extract is a promising approach that could provide a sustainable and intelligent alternative to conventionally used food packaging materials.