Characterization of Biodegradable Films Produced from Mixtures of Alginate and açaí oil (Euterpe oleracea) with antifungal properties.

The study aimed to develop polymeric films incorporating açaí oil for potential applications in food packaging, analyzing physicochemical, mechanical, and antifungal properties. The açaí palm tree, native to the Amazon region, is recognized for its oil rich in bioactive compounds, with beneficial health properties, including antimicrobial and antifungal activity. The preparation process involved dissolving sodium alginate in distilled water, mixing with açaí oil, adding glycerol and dihydrate calcium chloride, followed by solution deposition onto Petri dishes and drying in an oven. The films were evaluated for continuity, homogeneity, transparency, flexibility, moisture content, solubility, thickness, and water vapor permeability. Results indicated that the formulated films were suitable, with good continuity, homogeneity, and flexibility. Moisture content varied between 10.59% and 44.01%, correlating with glycerol concentration. Water solubility ranged from 4.89% to 52.94%, with positive quadratic effects of alginate concentration and linear effects of glycerol and açaí oil concentration. Higher glycerol concentrations increased moisture content, while higher açaí oil concentrations resulted in lower moisture content. Four formulations exhibited good antifungal parameters against the Curvularia fungus. In summary, polymeric films incorporated with açaí oil showed promise for applications in food packaging, with suitable physicochemical properties and antifungal action influenced by component concentration.