Edible films from alginate-acerola puree reinforced with cellulose whiskers

Fruit purees, combined or not with polysaccharides, have been used in some studies to elaborate edible films. The present study was conducted to evaluate tensile properties and water vapor barrier of alginate-acerola puree films plasticized with corn syrup, and to study the influence of cellulose whiskers from different origins (cotton fiber or coconut husk fiber, the latter submitted to one- or multi-stage bleaching) on the film properties. The whiskers improved the overall tensile properties (except by elongation) and the water vapor barrier of the films. The films with coconut whiskers, even those submitted only to a one-stage bleaching, presented similar properties to those of films with cotton whiskers, despite the low compatibility between the matrix and the remaining lignin in coconut whiskers. This was probably ascribed to a counterbalancing effect of the higher aspect ratios of the coconut whiskers. ► Cellulose whiskers from coconut and cotton were added to alginate-acerola films. ► Whiskers improved film tensile strength, elastic modulus, and water vapor barrier. ► Coconut whiskers were as effective as cotton whiskers to improve film properties.