Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation.

The aim of this study was to develop biodegradable films using fruit and vegetable residue (FVR) flour with different granulometry range and pectin levels. The FVR flour was divided in three fractions, according to their granulometric distribution: A (425-500 μm), B (212-300 μm) and C (<150 μm). FVR presented heterogeneous particle size distribution and fibrous structure showing granular compounds adhered to the surface.