A estratégia aplicada de inserção de cadeias hidrofóbicas (C12) no amido levando a um elevado grau de substituição (2,4) não proporcionou misturas homogêneas com água para produção de filmes com propriedades lucrativas para embalagens de alimentos, mesmo na presença de surfactantes. No entanto, o derivado de amido com GS de 0,28 provou ser um bom aditivo em filmes de amido, em formulações de 5, 10 e 15% em massa de LA2 (em relação ao amido).
A microfluidização provou ser uma etapa crucial para garantir a homogeneidade da mistura durante a secagem, melhorando as interações do LA2 com as cadeias de amido não modificadas. O aumento da pressão durante o estágio de microfluidização resultou em filmes com menores rugosidades e menor permeabilidade ao vapor de água.
Os filmes contendo LA2 apresentaram maior espessura, rugosidade e opacidade, quando comparados aos filmes controle (filmes sem LA2). A adição de LA2 também foi essencial para obter filmes de amido com maiores valores de alongamento, que aumentaram quase oito vezes (adicionando 15% de LA2).
Os resultados obtidos neste trabalho mostram uma aplicabilidade promissora do laurato de amido para melhorar as propriedades físico-químicas dos filmes de amido, que poderiam ser utilizados em substituição a materiais sintéticos em embalagens de alimentos. No entanto, ainda é necessário ajustar a composição dos filmes propostos para melhorar a resistência à tração e o módulo elástico para substituir efetivamente materiais de fontes não renováveis.
Além disso, a adição do LA1 (descartado para aplicação em filmes para embalagens de alimento) à uma emulsão inversa promoveu aumento da sua viscosidade aparente, o que o torna uma interessante alternativa como modificador reológico em fluidos de perfuração sintéticos.
Diante disso, o uso de amido de uma fonte não alimentar e subproduto do agronegócio (manga) em produtos industriais oferece interessantes alternativas de valorização dos resíduos industriais.
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