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In this work, we aimed to analyze suspensions of cationic starch by adding 5 wt%, 7 wt%, and 10 wt% of bentonite as a bilayer coating on kraftliner paper (85 g/m2). The controls were doubly-wet-and-dry and uncoated kraftliner paper. In a coating machine, the formulations were applied until reaching a grammage of 15 g/m2and then dried at 103 ± 2 °C. The test was carried out about pH, solids content, and viscosity of the suspensions. The physical characteristics of the coated papers were evaluated, as well as their ability to block water, water vapor, and oil/grease. We also analyzed with scanning electron microscopy, Raman spectroscopy, and Fourier transform infrared spectroscopy. The packaging, having a water contact angle of up to 78° and 189 g/m² for Cobb, showed a low resistance to water, which is further responsible for decreased mechanical resistance. Nevertheless, the coating did not change the permeability to water vapor, however, bentonite promoted a decrease in wettability and Cobb value of the paper. The addition of 7 wt% bentonite to the cationic starch matrix promoted high oil resistance with 12 for kit-oil, while 10 wt% bentonite promoted greater pencil hardness, with a value of 8H. Bentonite strength and cationic starch showed good interaction, increasing oil resistance.

This review aimed to investigate the technological potential of grape pomace for application in the meat industry, approaching the compounds of interest and presenting the challenges of its application in meat products. Grape pomace contains bioactive and nutritional compounds with beneficial properties for maintaining the physical-chemical, sensory, and nutritional quality of meat and its derivatives. Several studies have reported the presence of fiber, amino acids, essential fatty acids and minerals capable of increasing the nutritional value of meat products and promoting a nutrient supply when associated with animal feed. Additionally, the bioactive composition of grape pomace has anthocyanins, flavanols and phenolic acids capable of increasing the shelf life of meat products, inhibiting microbial development, and delaying the oxidative processes responsible for the deterioration of sensory and nutritional quality. The use of nano and microencapsulation technologies and the use of active packaging as carriers of grape pomace extracts enhance their application in meat and meat products. These technologies, applied individually or together, promote the controlled release of bioactive compounds during the storage and mask undesirable flavors promoted by phenolic compounds. In addition to the technological potential, the use of grape pomace by the meat industry meets the current demand for the use of natural additives and is in accordance with the sustainable development objectives established by the United Nations Organization, reducing environmental impacts and allowing the obtaining molecules with high added value from industrial waste.