Optimization of cellulose acetate films incorporated with cellulose nanocrystals and fruit salad flavor

Abstract

Increasing consumer awareness of the safety and quality of food is motivating innovations in food packaging. Packaged foods undergo several changes during storage (reflecting their loss of quality) that result in changes in the composition of the packaging environment. The present study aimed to incorporate cellulose nanocrystals and fruit salad flavoring into cellulose acetate films. Twelve formulations were generated using the Central Composite Rotational Design (DCCR) method, and moisture and transparency analyzes were performed. As a consequence of the results of the design, the formulation was optimized in order to reduce the transparency of the films, creating an extra barrier against light and thus reducing the process of lipid oxidation, as well as minimizing the moisture content of the films, which is directly related to the loss of quality of the foods. The results suggest that cellulose nanocrystals and fruit salad aroma have the potential to be incorporated into cellulose acetate films and applied to foods (such as minimally processed fruits), improving their quality and safety. In addition, the production of active and biodegradable polymers proves to be an ecologically correct alternative for the production of food packaging, as a replacement for materials based on synthetic and non-biodegradable polymers, since they cause serious environmental problems.