Development of sodium alginate-based soluble active sachets containing jatobá (Hymenaea sp.) extract for whole milk powder preservation

Abstract Whole milk powder requires effective packaging to maintain its quality and safety, while biodegradable materials offer a potential alternative to conventional packaging. This study aimed to develop sodium alginate films containing jatobá ( Hymenaea sp.) pulp extract and evaluate their potential application as soluble active sachets for whole milk powder. Films containing 0, 10, 20, and 30% (v/v) extract were characterized for phenolic content, antioxidant activity, physical, mechanical, barrier, and optical properties. Selected formulations were used to prepare sachets, which were evaluated during 50 days of storage at 30°C. The incorporation of jatobá extract increased the total phenolic content and antioxidant activity of the films. At the highest extract concentration, tensile strength increased 2.2-fold and elongation at break increased by 90% compared with the control. Extract concentrations of 20 and 30% reduced water solubility and increased water vapor permeability, whereas the 10% formulation maintained barrier properties comparable to those of the control and was selected for sachet production. During storage, milk powder packaged in extract-containing sachets exhibited lower thiobarbituric acid reactive substances (TBARS) and titratable acidity than samples stored in the other packaging systems. The sachets dissolved at both 37 and 50°C, with less residual material observed at the higher temperature. These findings highlight the potential of jatobá extract-containing alginate sachets as a soluble active packaging alternative for powdered foods.