Ucuúba Fat ( <i>Virola surinamensis</i> ) and Cellulose Nanocrystals Functionalizing Cassava ( <i>Manihot esculenta</i> )  Starch Films

ABSTRACT Food loss remains a major challenge along the production chain. Plant‐based edible coatings have emerged as an effective, sustainable strategy to extend shelf life. Starch‐based coatings have desirable optical properties, but their high hydrophilicity limits performance. Incorporating natural additives from Amazon diversity, such as lipids and cellulose nanotechnology derivatives, can enhance their functionality. The main goal was to develop edible coatings from Brazilian flora composed of cassava ( Manihot esculenta ) starch (CS) and Ucuúba ( Virola surinamensis ) (Ucu) fat, combined with cellulose nanocrystals (CNC). Eight formulations were prepared by casting, varying glycerol (25% and 30%) and additive composition (Ucu, CNC, and Ucu+CNC). The resulting films were characterized for physical‐chemical, optical, mechanical, and microstructural properties. Ucuúba fat increased opacity, reducing gloss and mechanical strength. CNC, in contrast, enhanced brightness and tensile strength. Films with both Ucu and CNC showed reduced water contact angle (WCA), suggesting increased wettability. They also improved UV–Vis light blocking by 60% compared to controls. Microscopy revealed that combined films had a more continuous and regular structure than those with only Ucuúba fat. These results demonstrate that combining Ucu and CNC can tailor the properties of starch‐based coatings. This approach enables the development of sustainable, plant‐derived edible films to protect fresh foods.