Evaluation of Film-Forming Solution Based on Cassava Starch (Manihot esculenta Crantz) and Xylitol: Study of the Stability of the Black Pepper Coating (Piper nigrum L.)

Due to the problematic export of black pepper, such as microbiological contaminants, the objective was to develop biodegradable films as a protective film on the seeds. Film-forming solutions (FFS) for coating and cassava starch (CS) and starch and xylitol (CX) films were produced. The technological properties were performed on the films: thickness, water vapor permeability (WVP), solubility, tensile strength (TS), and elongation (%). To monitor the efficiency of the coating, the shelf life of the control (CP- uncoated) and coated (RP) peppers was evaluated regarding moisture (%), water activity (aw), mass loss (ML%), apparent and real specific mass (g/ml), porosity (%), weight of a thousand seeds (g), color analysis and microbiological analysis. The CX film showed no difference (p ≤ 0.05) in thickness, and presented higher values (p ≤ 0.05) of WVP, solubility, and elongation (%) compared to the CS film. The peppers presented a microbiological standard established by current legislation. The RP presented lower (p ≤ 0.05) moisture gain and aw, lower porosity values, thousand seed weight, and ML (%) compared to the CP, demonstrating the positive contribution of the starch and xylitol film in the coating process.