Influence of grape and acerola residues on the antioxidant, physicochemical and mechanical properties of cassava starch biocomposites

The aim of this work was to develop cassava starch biocomposites with varius concentrations grape skin (Gr) and acerola (Ac) residues (0.1, 1.0, 5.0 10.0 wt%) using extrusion injection molding processes. Grape residue had the highest concentration total monomeric anthocyanin (ANC) Ac phenolic content (TPC) sugars. fruit thermal degradation onset temperatures above processing temperature profile polymer biocomposites. results showed that antioxidant, physicochemical, mechanical, morphological properties these were influenced by type residues. addition skins thermoplastic resulted in better antioxidant characteristics, indicating potential formulations for development new bioactive packaging obtained large-scale