02825naa a2200265 a 450000100080000000500110000800800410001902200140006002400520007410000260012624501610015226000090031330000110032252020030033365300200233665300180235665300200237470000200239470000220241470000230243670000220245970000200248170000160250177300420251721549242023-11-30       2023    bl uuuu     u00u1 u    #d  a2212-42927 ahttps://doi.org/10.1016/j.fbio.2023.1027992DOI1 aOLIVEIRA FILHO, J. G.  aNext-generation food packagingbEdible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii.h[electronic resource]  c2023  a1 - 10  aIn recent years, there has been increasing interest in edible films made from biopolymers for food packaging due to their biodegradable, non-toxic, and biocompatible properties. In addition to presenting barrier properties, these films can also carry bioactive compounds such as probiotics, prebiotics, and fruit pulps, which benefit consumers’ health. In this context, this research aimed to develop bioactive edible films based on alginate with the addition of mangaba pulp (Hancornia speciosa) and the probiotic yeast Saccharomyces boulardii for application as food packaging material. The films were prepared based on alginate (1.5%), glycerol (0.6 g/g of biopolymer), mangaba pulp (0%–40%), and S. boulardii (9 log CFU/g). The relationship in their properties related to water, physical-mechanical, optical, and thermal was evaluated. Furthermore, the concentration of bioactive compounds, antioxidant activity, and probiotic viability (during storage at 4 and 25 ◦C) were determined. The addition of S. boulardii reduced the tensile strength, increased the C* and opacity values of the films, and improved barrier properties to ultraviolet and visible light. Adding mangaba pulp improved the films’ waterrelated, tensile, and thermal properties, as the films showed lower water solubility and water vapor permeability and higher thermal stability, tensile strength, and elongation at break. Increasing the concentration of mangaba pulp in the filmogenic solution made the films darker, with yellow tones and more saturated. Furthermore, it incorporated bioactive compounds (carotenoids, vitamin C, and phenolic compounds), increased the antioxidant capacity of the films and improved barrier properties to ultraviolet and visible light. Probiotic cultures could survive at suitable counts (&gt6 log CFU/g) during film formation and storage (4 ◦C/45 days or 25 ◦C/21 days). Thus, these films represent new bioactive carriers with potential applications as food packaging materials.  aBioactive films  aCerrado biome  aProbiotic yeast1 aSOUSA, T. L. de1 aBERTOLO, M. R. V.1 aBORGUSZ JUNIOR, S.1 aMATTOSO, L. H. C.1 aPIMENTEL, T. C.1 aEGEA, M. B.  tFood Biosciencegv. 54, 102799, 2023.