Abstract
The main objective of this study was to evaluate the effect of the addition of different concentrations of CMC (0, 20, 40, 60, 80 and 100 %) on the mechanical and water vapor barrier properties in corn starch films produced by casting. The addition of CMC 40 % was sufficient to significantly increase its mechanical properties (tensile strength, elongation at break and elastic modulus), and water vapor barrier of the starch films, thus improving its functionality as a packaging material for food. CMC incorporation led to a small reduction in the thermal stability of the films. CMC in low content dispersed well in the starch matrix, ensuring interaction between its constituents that formed a network structure, thus improving mechanical properties and making diffusion of water difficult.
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