Abstract
The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h−1 m−2 kPa−1. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.
Highlights
Introduction published maps and institutional affilTraditional packaging plays an important role in the containment and preservation of food
As far as we know, the combination of buriti oil in cassava-starch films and the use of multivariate optimization tools to choose the most suitable concentrations is unprecedented in the literature; this study aimed to develop cassava-starch-based films incorporated with buriti oil for application as a food packaging material with active and bioactive functions
It is expected that with the increase in the concentration of the agent that is being incorporated into the film, there will be an increase in both variables
Summary
Traditional packaging plays an important role in the containment and preservation of food. These packages are mostly composed of plastic films that are not biodegradable and can cause a negatively impact on the environment [1]. To try to reduce the impact caused by disposable plastic packaging, researchers have directed efforts in scientific research towards the development of materials based on biodegradable natural biopolymers [2]. Biopolymer packaging is made from organic macromolecules, such as polysaccharides, proteins, and lipids, individually or through a combination of these components [3]. Starch has become one of the most promising replacement candidates for plastic films, due to the combination of an attractive price, availability, and renewability. Starches from different botanical sources such as corn, wheat, cassava, yams, and potatoes, among others, are being investigated for their filmogenic properties [4]
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