Abstract
The objective of this work was to develop and characterize biodegradable starch films at 14 and 21 days of fermentation, aiming to develop packaging with added value. For the extraction of starch, yam tubers were washed, crushed, filtered and fermented for 14 and 21 days, and then filtered and dehydrated. Water-starch-glycerol mixtures were prepared in a randomized design using a factorial scheme (5x2), with five concentrations of glycerol (0, 0.5, 1.0, 1.5 and 2.0 mL) using two durations (14 and 21 days) and 6 replicates. The analyzed parameters were thickness, density, solubility, sorption kinetics, humidity, scanning electron microscopy characteristics and color. Analysis of variance revealed significant difference at the 1% level for the interaction of fermentation time and glycerol concentration for the studied variables. Overall, a 21 day fermentation period gave better characteristics of density, humidity and color and the addition of plasticizer positively influenced the parameters studied. Key words: Gelatinization, packaging, fermentation, starch.
Highlights
Growing demand for both higher quality food and shelf life extension, along with improving environmental management policies, has intensified the search for new methods and technologies to improve food conservation (Pereda et al, 2011; Almeida, 2014)
The final product was a fine, odorless powder with color varying according to the number of days of fermentation: At 14 days it had a pink coloration, while samples from 21 days fermentation were whitish (Figure 1)
Highest average values were found from the 21 days fermentation sample (Table 2)
Summary
Growing demand for both higher quality food and shelf life extension, along with improving environmental management policies, has intensified the search for new methods and technologies to improve food conservation (Pereda et al, 2011; Almeida, 2014). Among these, packaging plays an important role for the food industry, as it must contain the product, and preserve and maintain its quality and safety, while acting as a barrier to factors responsible for deterioration (Coles, 2003). Growing concern about food safety, shelf life extension, costeffectiveness, consumer convenience and environmental problems has driven the development of both new packaging forms and new raw materials for its production (Coles, 2003).
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