Novel Active Films with Semolina and Jatoba (Hymenaea courbaril L.): Preparation, Properties, and Sustainability Aspects

The aim of this study was to develop and characterize antioxidant-active films for potential food packaging applications. The films were produced by casting aqueous solutions containing semolina flour (6% w/w), pectin extracted from passion fruit (1% w/w), inverted sugar (1% w/w), and sucrose (1% w/w), incorporating hydroalcoholic extracts from jatoba stem bark (X1) and pods (X2) at concentrations ranging from 0 to 1% (w/w). The films were characterized in terms of their functional, physical,...