Cassava Starch Films Research Articles

Enhanced mechanical and water resistance properties of cassava starch-PVA composites with TiO2 nanofillers for triboelectric nanogenerators films

The utilization of biopolymers for energy applications continues to attract researchers, due to the unique properties of biopolymers that are easily modified, such as cassava starch (CS) biopolymer that has hydroxyl molecular chains. However, the brittle, and non-waterproof nature of starch films is an obstacle to their use in triboelectric nanogenerator (TENG) solid-solid films. This study aims to improve the physicochemical properties of cassava starch films by modifying them into nanocomposite films. The nanocomposite film was made from 70:30 CS/polyvinyl alcohol (PVA) composite and variation of TiO2 nanoparticles addition using solvent casting method. The results showed that the mechanical properties of cassava starch film increased with the addition of PVA. Meanwhile, the addition of TiO2 above 1 wt % of the mechanical properties of the film tends to decrease. The film has low wettability properties with a contact angle of 83.6°. The performance of the nanocomposite film as a Rotary disc freestanding film (RDF-TENG) produces 4.4-fold the output voltage and 2.8-fold the current compared to the film without TiO2. This is a new finding that the CS/PVA-TiO2 nanocomposite film has the potential for TENG films in high-humidity environmental conditions

Citric acid, chitosan and oregano essential oil impact on physical and antimicrobial properties of cassava starch films

The research deals with the development of antimicrobial edible films based on cassava starch/glycerol, added with oregano essential oil and prepared by casting. The effect of citric acid and chitosan content on the film´s physical properties was studied using a response surface methodology. It was generally found that citric acid acted as a plasticizer while chitosan reinforced the film matrix, depending on the amount involved. One film formulation was selected for its high stress at break (σb, 15±1 MPa) and low solubility in water (SW, 12.8±0.3 %). In the second step, the influence of citric acid or oregano oil presence on the properties of the biopolymer matrix was investigated. The thermal stability, chemical interactions, water vapor permeability (WVP), microstructure and antimicrobial activity of the optimized film were compared with control systems formulated with starch/glycerol/chitosan, starch/glycerol/chitosan/citric acid or starch/glycerol/chitosan/oregano oil. The citric acid addition increased σb, WVP and thermal resistance while oregano oil improved the WVP but produced irregularities in the microstructure of the starch/glycerol/chitosan matrix. Moreover, the presence of oregano oil generated a very efficient antimicrobial film against external contamination by Zygosaccharomyces bailii. This research confirms that developed films are a relevant alternative for the production of biodegradable active packaging.

Evolution of the free volume during water desorption in thermoplastic starch/citric acid films: In situ positron annihilation studies

The effect of citric acid (CA) concentration and water content on the free hole volume of thermoplastic cassava starch films (TPS) was studied. To this aim, continuous in situ positron annihilation lifetime spectroscopy measurements were performed at fixed moisture content and during water desorption. The results show that the increase in CA concentration leads to wider free hole volume distributions with lower mean values. During water desorption, the mean values and width of such distributions systematically decrease with the exposure time, and the evolution of the hole volumes was well-described using the Kohlrausch-Williams-Watts function. The water vapour permeability was significantly higher in films incorporating 5 % (w/w) of CA, in line with the more open network of this material that was revealed in the hole volumes distribution. The Young's modulus of all the developed films increased significantly after partial water desorption, which was attributed to the plasticizer loss reflected in a decrease in the mean hole volume value (between 4 % and 13 %). This work evidences that the control and report of the relative humidity are essential when testing TPS-based films, as their nanostructures are strongly dependent on external conditions.

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties.

Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film's physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film's tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film's hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film's thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films' limitations through the development of nanocomposite materials for future food packaging applications.

The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources

To illustrate the correlations between molecular structures and the film-forming properties of thermoplastic starch from various botanical sources, starches from cereal, tuber and legume were modified by thermoplastic extrusion and the corresponding thermoplastic starch films were prepared including thermoplastic corn starch (TCS), thermoplastic rice starch (TRS), thermoplastic sweet potato starch (TSPS), thermoplastic cassava starch (TCAS) and thermoplastic pea starch (TPES) films. TPES film displayed a higher tensile strength (6.28 MPa) and stronger water resistance, such as lower water solubility (15.70 %), water absorption (42.35 %), and water vapor permeability (0.285 g·mm·h−1·m−2·kPa−1) due to higher contents of amylose and B1 chains. TCAS showed a smoother and more amorphous film due to higher amylopectin content, resulting higher elongation at break and larger opacity. TCS film was the most transparent due to a compacter network and more ordered crystallinity structure, which was suit for the packaging of fresh vegetables and aquatic products, whereas TCAS film was the opaquest, which protected package foods from light such as meat products, etc. The outcome would provide an innovative theory to regulate accurately the functional properties of thermoplastic starch films for different food needs.

Filmes à base de amido para conservação pós-colheita de inflorescências de bastão-do-imperador

ABSTRACT Different products have been tested to increase the vase life of cut flowers after harvest such as the biodegradable films. These products have been used in fruits since the application on the surface may provide the modification of the atmosphere around it, although, there is no information for flowers. The objective was to evaluate the effectiveness of cassava starch films as a postharvest product for Red Torch Ginger inflorescences. On the first experiment, different starch concentrations in the solution were tested and in the second experiment starch, concentrations with plasticizers and adjuvants were evaluated. The application of the biodegradable film in Red Torch stems acted as a barrier to the gases, as observed by their water absorption rate and the maintenance of fresh weight, maintaining postharvest quality up to Day 6. The visual quality was better in the inflorescences treated with 6% starch and in the films without additives. The use of 6% starch films led to lower contents of hydrogen peroxide and lipid peroxidation and higher levels of primary-metabolism macromolecules up to Day 6, delaying senescence and increasing postharvest durability. The addition of glycerol plasticizer to the different film concentrations improved the film resistance characteristics. It is recommended the use of films based on cassava starch at a concentration of 6%. The use of the adjuvant is not essential since it changed the film’s characteristics, leaving it less transparent and more viscous, hindering drying.

Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

The aim of this study was to produce an edible coating and film from cassava starch and study the theological, mechanical properties, permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongation ,% solubility of produced by edible film with rosemary cassava starch with chitosan and gelatin the highest, followed by that of cassava starch –based film with rosemary essential oil. Therefore, the addition of rosemary essential oil to cassava starch films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of quality of muffin, As well as improved the chemical changes and sensory properties of the quality of muffin. The substances used in this experiment were , film with % corn starch (A) , film with % cassava starch (B), film with 50 % cassava starch + 25 %chitosan +25% gelatin (C) and film with 25 % cassava starch + 37.5 %chitosan +37.5% Gelatin (D) compared with uncoated controls on quality attributes and prolong shelf- life of quality of muffin during storage. All products were stored at (4±1°C) for six week and the quality parameters such as weight loss, total microbial count, molds and yeast(M&Y), peroxide Value, water activity (aW), texture and sensory evaluation were determined. The results observed that treatment (D) was the best treatment in terms of reduction of microbial load followed by treatment (C) followed by treatment (B) followed by treatment (A) until six week of storage as compared to uncoated controls . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality muffin. As well as on the same physic –chemical tests and sensory. It is clear that the edible coating and films of the aromatic rosemary essential oils have kept the quality of muffin up to six week of storage.

Buriti oil and natural surfactant improve the properties of cassava starch and carboxymethylcellulose films

Due to the environmental problem related to the disposal of non‐biodegradable packaging and its aggravation during the COVID‐19 pandemic, buriti oil (BO) and Yucca schidigera (YS) surfactant were added to the cassava starch and carboxymethylcellulose films to create a new emulsified biofilm with better properties. The influence of BO and YS on mechanical and barrier properties was evaluated. All properties differed significantly (p < 0.05) compared to the base film. Incorporation of BO and YS increased tensile strength by 1.100% and opacity by 375% and reduced elongation. In addition, the two variables generated a reduction in water vapour permeability (~47%) and water solubility (~70%), making the films less hydrophilic. Both attenuated total reflectance (ATR)–Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were able to generate important correlations, observing the effects of BO and YS on the uniformity and cohesion of the structures of the emulsified films. Overall, the emulsified films showed great potential for application as primary and/or secondary packaging.

Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products.

Maltol is widely used as a flavor enhancer in baked goods and has an antimicrobial function. Maltol can also be incorporated into biopolymer films to produce active biodegradable packaging for bakery products. This research investigated the incorporation of 1-10% maltol into acetylated cassava starch films as functional packaging for shelf-life extension of butter cake. Films were determined for morphology, chemical interaction and packaging properties. Infrared absorption indicated H-bonding between starch and maltol, while plasticization effects decreased mechanical relaxation temperature. Microstructures showed enhanced smoothness at up to 3% maltol, while maltol crystallization occurred at higher concentrations, giving non-homogeneous matrices. Tensile strength and elongation at break reduced by 37% and 34%, respectively, with the addition of maltol up to 10%. Maltol concentration modified the hydrophilicity and molecular mobility of the matrices, impacting water vapor and oxygen permeability. Films incorporated with maltol were used as packaging for preservative-free butter cake and delayed visible mold growth at room temperature. Starch films with maltol at 1-5% delayed fungal growth by up to 2.7-times, while films containing 10% maltol inhibited mold growth by 6-times (up to 19 days of storage). Incorporating maltol into starch films produced bioactive materials, extending shelf-life while maintaining the aroma of bakery products.

Fabrication and properties of inspired green modified cellulose/cassava starch blend

Cassava starch (CS) has poor water resistance and it is limited to use in applications such as food packaging and medical materials. Lactic acid (CL) modified cellulose was used to improve the properties of CS. In particular, incorporating CL in CS significantly improved the water resistance and mechanical properties. The ester linkage of this sample was confirmed using ATR-FTIR. After the addition of CL, the moisture content and absorption ratio decreased dramatically. The good interfacial adhesion between CS and CL was examined by SEM. The specimen in the presence of CL with 100/0.5 CS/CL has the maximum swelling ratio of 450%. The highest strength was found at 11 MPa when using 100/7.5 CS/CL. The moisture content and absorption decreased as a function of the CL. Finally, the modified CS/CL film could prolong banana shelf life because of the decrease in the respiratory rate of the bananas. An improved CS film can improve the shelf life of bananas by reducing the exhalation ratio of the bananas. The banana CS/CL coating has a good preservative effect on bananas up for 7 days with minimal black/yellow spotting. Also, the biodegradation of CS film occurred easily in natural soil because of its good water absorption. The biodegradation of the CS/CL blend occurred in a range 65–100%. • The good interfacial adhesion between CS and CL was examined by SEM. • The highest strength was found at 11 MPa. • The banana CS/CL coating has a good preservative effect on bananas up to 7 days. • The biodegradation of the CS/CL blend was occurred in ranging with 65–100%.

Cassava Starch Films with Anthocyanins and Betalains from Agroindustrial by-Products: Their Use for Intelligent Label Development.

The development of biodegradable packaging materials has become a widely addressed topic in recent years. Microparticles generated from Brassica oleracea var. capitata f. rubra (red cabbage, RC) and Beta vulgaris L. var. conditiva (beetroot, BR) which contained anthocyanins or betalains, were included in the formulation of edible films based on cassava starch (CS) giving origin to films CSRC, CSBR, or CSBC (mixture of both particles). The inclusion of the filler determined an increase in the stress at rupture from 0.8 MPa (CS) to 1.2 MPa (CSRC) or 1.0 MPa (CSBC), of the contact angle from 2.6° to 13.8° (CSBR) or 19.6° (CSBC). The use of these films for developing a smart label for hake packaging and the study of the TBV-N content, the microbiological characteristics of the muscle, and the color changes of the label with time, allowed us to conclude that the films CSRC and CSBC would be suitable for sensing the deterioration of packaged and chilled hake and that the color change of the label CSBC was completely consistent with fish muscle deterioration. As the microparticles can be obtained from by-products of the production and industrialization of plant tissues, the composite films and the smart labels developed can contribute not only to the development of safe food but also to the addition of value to those residues and to environmental protection.

Development of an Indicator Film Based on Cassava Starch-Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract.

The increase in new technology and consumer demand for healthy and safe food has led to the development of smart packaging to help consumers understand food conditions in real time. The incorporation of red dragon fruit peel anthocyanin into cassava starch and chitosan films was used in this study as a color indicator to monitor food conditions. This indicator film was generated using the solvent-casting method. The mechanical, morphological, and physicochemical characterizations of the film were studied, and food freshness monitoring was carried out. The results showed that adding red dragon fruit peel anthocyanin increased up to 94.44% of the antioxidant activity. It also improved its flexibility, indicated by the lowest tensile strength (3.89 ± 0.15 MPa) and Young’s modulus (0.14 ± 0.01 MPa) and the highest elongation at break (27.62 ± 0.57%). The indicator film was sensitive to pH, which was indicated by its color change from red to yellow as pH increased. The color of the film also changed when it was used to test the freshness of packaged shrimp at both room and chiller temperatures. According to the results, the indicator film based on cassava starch–chitosan incorporated with red dragon fruit peel anthocyanin showed its potential as a smart packaging material.

Effect of yerba mate (Ilex paraguariensis St. Hil.) extract on the drying behavior of cassava starch films enriched with rebaudioside A

AbstractIn this study, the drying behavior of cassava starch‐based edible films was investigated. Formulations were elaborated with rebaudioside A, glycerol, and low concentrations (0.5, 2, and 4%, w/w) of yerba mate (Ilex paraguariensis St. Hil.) extract (YM%). Physicochemical properties (pH, apparent viscosity, and density) and film‐forming capacity (dip‐coating method) were evaluated at 25°C. Films were casted by drying and mathematically described using the Henderson and Pabis thin‐layer model. Effective moisture diffusion coefficients (Deff) were determined using theoretical film thicknesses evaluated at the critical moisture content. The Deff dependency on temperature and YM% was analyzed using an Arrhenius‐type model. Based on the results, as YM% increased, values of pH, and apparent viscosity decreased. Low YM% increased the drying rates and the values of Deff of cassava starch‐based edible films elaborated with rebaudioside A as a sweetener and bioactive compound, obtaining the highest values at 4% (w/w) and 70°C.Novelty impact statementThe optimization and control of the drying process are important to produce coated foods with high‐quality and nutritional value in the industry. Yerba mate extract powder added to cassava starch‐based formulations at low concentrations (<5%, w/w) is suitable for obtaining edible films and coatings with higher drying rates and effective moisture diffusion coefficients that control film casting due to the better hydrophobicity and plasticizing effect. This information could be useful to manufacture new film‐forming fluids with bioactive compounds (e.g., rebaudioside A), such as alternative bio‐packages that allow to replace the disposable composite synthetic plastic containers, and products for people with special diet requirements due to its low or sugar‐free nature.

Cassava starch films incorporated with clove essential oil and nanoclay as a strategy to increase the shelf life of strawberries

SummaryThe incorporation of essential oil and nanocomposites can develop bioplastics with antioxidant and antimicrobial effects that extend the shelf life of food. In this study, active cassava starch films were incorporated with clove essential oil (CEO) and montmorillonite (MMT) for application on fresh strawberries. Central composite design was used in the development of cassava starch active films and the mechanical, barrier, antioxidant and antimicrobial properties were evaluated. The effects of active films on the quality of fresh strawberries were investigated. The incorporation of MMT and CEO promoted better mechanical performance (elongation greater than 180%), greater light barrier properties (opacity greater than 17%) and high antioxidant action due to the content of polyphenols present (32 mg GAE/g). Strawberries packed with the active films showed less changes in the parameters of colour, acidity and microbial contamination during the storage period evaluated.

Cassava starch films: effect of polyvinyl alcohol on films’ water diffusion, permeation and sorption behavior and mechanical properties

Cassava starch films: effect of polyvinyl alcohol on films’ water diffusion, permeation and sorption behavior and mechanical properties

Effects of Nano‐Titanium Dioxide and Mentha piperita Essential Oil on Physicochemical, Mechanical, and Optical Properties of Cassava Starch Film

AbstractThe objective of this study is to investigate the synergistic effects of nano titanium dioxide (TiO2‐N) and Mentha piperita essential oil (MEO) on cassava starch film characteristics. Cassava starch films with TiO2‐N (1%, 3%, and 5% of dried starch) and MEO (1%, 2%, and 3% of dried starch) are prepared by a casting method. Physicochemical, mechanical, barrier, and optical properties of the films are evaluated. The moisture content, solubility, water absorption capacity, water vapor permeability, and transparency of films significantly decrease with the incorporation of TiO2‐N and MEO. The color of bionanocomposite films is darker, yellower, and redder than that of the control film. The highest tensile strength (23.39 MPa), highest Young's modulus (39.51 MPa), and lowest elongation (6.63%) are observed in the film containing 5% TiO2‐N and 1% MEO. The incorporation of TiO2‐N and MEO reduces the percentage of UV transmitted from films. In summary, the results show that the combination of TiO2‐N and MEO improves the starch film characteristics, and these bionanocomposite films could be used for food packaging or coating.

Moisture Sorption Isotherm of Cassava Starch Film Incorporated with Kaffir Lime Oil

The use of bioplastic film has been gaining a lot of interest especially in food packaging, however knowledge on its stability during handling is limited. Moisture sorption isotherm is a study that determines the stability of the film when exposed to certain environmental conditions. The gravimetric method was used to determine the moisture sorption isotherm of cassava starch film incorporated with kaffir lime essential oil (EO) at 30°C and 40°C. The moisture content increases with increasing water activity for both 30°C and 40°C. The sorption data were fitted into 3 models and Oswin was found to be the best model to fit the data with R2 of 0.93 to 0.97. The sorption data were used to determine the net isosteric heat of sorption (qst) through the application of Clausius – Clapeyron equation which provides an approximation of the minimum energy required to remove water from a solid. Generally, the qst decreases exponentially with an increase in moisture content regardless of whether the film contains EO. The incorporation of EO within these temperatures does not affect the moisture content and heat of sorption of the starch-based bioplastic film, which shows its stability and potential as an additive in food packaging film.

Antimicrobial Activity, Microstructure, Mechanical, and Barrier Properties of Cassava Starch Composite Films Supplemented With Geranium Essential Oil.

In this study, we prepared cassava starch-based films by the casting method. Afterwards, the effects of geranium essential oil (GEO) on the prepared films' physicochemical, morphology, and antibacterial properties were revealed. We found that the thickness and elongation at the break of cassava starch films increased with increasing GEO concentration (from 0.5, 1, and 2%). However, increasing GEO concentration decreased the water content, water vapor permeability, and tensile strength of the prepared films'. Further, the addition of GEO increased the surface roughness, opacity, and antibacterial properties of the prepared films. With the increase of GEO concentration, L* and a* of cassava starch film decreased, while b* and Δ E increased. This study provides a theory for cassava starch-based films as a biological packaging material.

Postharvest control of anthracnose in avocado with cassava starch and corn starch films

The objective of this study was to evaluate the effect of cassava starch and corn starch films on the control of anthracnose in avocado. The fruits were inoculated with conidia suspension and were then immersed in solutions with cassava starch and corn starch alone or in combination at concentrations of 1, 2, 3 and 4% under curative and preventive methods. The variables analysed included mean damaged area, area under the disease progress curve (AUDPC) and fruit fresh weight. Under the curative method, the mean damaged area and AUDPC were reduced in fruits treated with 1% and 4% cassava starch and 1% corn starch. Under the preventive method, fruits treated with 2% cassava starch or 2% corn starch alone resulted in reduced mean damaged area and AUDPC. The combinations of cassava starch and corn starch at 2, 3, and 4% were effective in reducing the mean damaged area and AUDPC under curative control. Under the preventive method, the combinations of cassava starch and corn starch at 2 and 3% reduced the AUDPC, and the mean damaged area was decreased with both starches at 3%. Scanning electron microscopy images revealed a layer of protective film on the fruit's surface that probably prevented the pathogen from penetrating. In addition, there was deformation of hyphae promoted by the action of the films.

Cellulose Nanoparticles Prepared by Ionic Liquid-Assisted Method Improve the Properties of Bionanocomposite Films

Bionanocomposites have garnered wide interest from the packaging industry as a biocompatible alternative to non-biodegradable petroleum-based synthetic materials. This study presents a simple and eco-friendly alternative to produce cellulose nanoparticles using a protic ionic liquid, and the effects of their incorporation in cassava starch and chitosan films are evaluated. Bionanocomposite films are prepared using the solvent casting method and are characterized using X-ray diffraction, Fourier transform infrared spectroscopy, zeta potential, thermogravimetric analysis, and transmission electron microscopy. The achieved yield of cellulose nanoparticles is 27.82%, and the crystalline index is 67.66%. The nanoparticles’ incorporation (concentration from 0.1 to 0.3% wt) results in a progressive reduction of water vapor permeability up to 49.50% and 26.97% for starch and chitosan bionanocomposite films, respectively. The starch films with 0.1% cellulose nanoparticles exhibit significantly increased flexibility compared to those without any addition. The nanoparticles’ incorporation in chitosan films increases the thermal stability without affecting the mechanical properties. The cellulose nanoparticles obtained using protic ionic liquid, as an alternative pathway avoiding the classic acid hydrolysis can be a simple, sustainable, and viable method to produce bionanocomposites with tailored properties, useful for applications in the packaging industry.Graphical Abstract