A Gelatin-Based Film with Acerola Pulp: Production, Characterization, and Application in the Stability of Meat Products.

Abstract

The objective of this work was to produce and characterize active gelatin-acerola packaging films based on gelatin incorporated with different concentrations of acerola pulp and applied to evaluate the stability of meat products in packaging. The active films were produced by casting using gelatin (5%), sorbitol (0,1%), and acerola pulp (60, 70, 80, and 90%). The characterization of the acerola pulp was carried out. Visual aspects, thickness, pH, water vapor permeability, and total phenolic compounds were characterized in the films. The commercial acerola pulp presented the characteristics within the identity and quality standards. A good film formation capacity was obtained in all formulations, presenting the color parameters tending to red coloration, characteristic of the acerola pulp. The total phenolic compounds content ranged from 2.88 ± 70.24 to 3.94 ± 96.05 mg GAE/100 g, with 90 g of acerola pulp per 100 g of filmogenic solution. This film formulation was selected to apply in a vacuum pack of beef and chicken samples, analyzing the weight loss, color parameters, pH, water holding capacity, shear strength after 9 days of refrigeration storage, and soil biodegradability. Additionally, beef and chicken (in nature) were stored under the same conditions without using the wrapping film. The beef and chicken samples showed greater water retention capacity and color maintenance over the storage period compared to the control (without film addition). This way, active gelatin-acerola films can be considered a sustainable packaging alternative to preserve meat products.