New approach in the development of edible films: The use of carnauba wax micro- or nanoemulsions in arrowroot starch-based films

Starch-based films can have their poor technological properties improved by lipid supplementation using emulsification step as strategy. Our aim was to evaluate the incorporation of carnauba wax (0-15 wt%) using emulsion technology -micro-(ME) and nanoemulsion (NE) -in the characteristics (physical, technological, and optical) of arrowroot starch films. The presence of carnauba wax in the films increased their hydrophobic characteristics, reducing water solubility, moisture, water vapor permeability, and thermal stability, as well as improved the light barrier properties. The films with NE presented lower water vapor permeability and light barrier properties, as well as a better tensile strength and smoother microstructure than the films performed with ME. The addition of either ME or NE enhanced the barrier properties and elongation of films, which results in films that may be used as environmentally friendly food packaging materials. In addition, nanoemulsification seems to be a good strategy for incorporating hydrophilic compounds in starch-based films.