Cassava Starch Films Research Articles

Plant-Based Films for Food Packaging as a Plastic Waste Management Alternative: Potato and Cassava Starch Case.

The escalating environmental impact of plastic packaging waste necessitates sustainable alternatives in food packaging. This study explores starch-based films derived from cassava and potato as viable substitutes, aiming to mitigate plastic pollution and enhance environmental sustainability. Utilizing a casting method, formulations optimized by CCRD were characterized for their physical, physicochemical, and morphological properties. Comprehensive analysis revealed both cassava and potato starch films to exhibit robust structural integrity, high tensile strength (up to 32.6 MPa for cassava starch films), and semi-crystalline morphology. These films demonstrated low water vapor permeability and moderate solubility, akin to conventional low-density polyethylene used in packaging. Differential scanning calorimetry indicated glass transition temperatures between 116.36 °C and 119.35 °C, affirming thermal stability suitable for packaging applications. Scanning electron microscopy confirmed homogeneous film surfaces, with cassava starch films (C4-15) exhibiting superior transparency and uniformity. X-ray diffraction corroborated the films' semi-crystalline nature, unaffected by sorbitol content variations. Despite their mechanical and thermal suitability, further enhancements in thermal degradation resistance are essential for broader thermoprocessing applicability. These findings underscore the potential of starch-based films to be used as lids or other part of a food package, decreasing the plastic dependency in food packaging, contributing decisively to waste reduction and environmental preservation.

Cassava bagasse starch and oregano essential oil as a potential active food packaging material: A physicochemical, thermal, mechanical, antioxidant, and antimicrobial study

This research evaluates the use of cassava bagasse starch and oregano essential oil (OEO) in an active film. For comparison, films of cassava starch (CS) and cassava bagasse starch (BS) were prepared with OEO at 1, 2, and 3 %. Physical, thermal, mechanical, antioxidant, and antimicrobial properties were determined. BS films presented higher thickness, WVP, ΔE, modulus of elasticity, and maximum stress, but lower strain at break compared to CS films. Adding OEO into the films increased their thickness, moisture, solubility, WVP and strain at break. However, maximum stress, modulus of elasticity, and Tdmax decreased. The CS films added with 3 % of OEO showed higher WVP (6.32 × 10−14 kg m/m2.s.Pa), intermediate solubility of 39 % and low maximum stress (0.19 MPa) while the BS film with 3 % of OEO presented 5.73 × 10−14 kg m/m2.s.Pa, 30 % and 0.39 MPa, respectively. The increase from 1 % to 3 % of OEO increased the total phenolic compound content and antioxidant activity of the films by 1.3-fold and 3.7-fold, respectively. The incorporation of 3 % OEO in the films inhibited the growth of S. aureus and E. coli. Therefore, BS and OEO films offer a promising solution as biodegradable active food packaging, providing a more sustainable alternative to traditional non-biodegradable plastic packaging.

Starch‐based and green tea extract films: characterisation and evaluation of the shelf life of interleaved sliced calabrese sausage

SummaryThis study aimed to develop and characterise cassava starch‐based films incorporating green tea extract and to assess the antioxidant effectiveness of these edible films against oxidative degradation in sliced calabrese sausage. The films were formulated with 3.5% starch (w/v) and 35% glycerol (w/w), with the addition of commercial green tea extract at concentrations of 1.0%, 2.5%, and 5.0% (w/v of film‐forming solution). The formulations with extract showed significantly higher per cent elongation at break compared to the control (without extract) (P < 0.05), with higher tensile strength observed in the film with 1.0% extract. The best results in antioxidant activity kinetics with IC50 values between 0.012 and 0.14 mg mL−1 over 60 days were obtained with 1% of the extract. The cassava starch film with 1.0% extract inhibited the lipid oxidation of calabrese sausage for 18 days. The presence of 1.0% extract in the film reduces lipid oxidation in calabrese sausage without sensorial alteration, extending shelf life and suggesting it as an alternative to conventional plastics.

Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance

Degradation of food during transportation or storage poses a significant threat to its shelf life. Developing functional materials using sustainable components can serve as an environmentally friendly alternative to traditional food packaging, which contributes negatively to climate change. In this endeavor, carboxymethyl cassava starch-based films with various compositions of basil extract, available in aqueous (B) or freeze-dried (BS) forms, were obtained by extrusion. The inclusion of these extracts provided the starch film's antioxidant potential and contributed to increased tensile toughness. The highest concentration of BS yielded materials with outstanding UV protection capabilities and water resistance, showcasing remarkable improvements in hydrophobicity. The polyphenol release kinetic curves of the films with B at 15 % w/w and with BS, evaluated by the Weibull model, showed a Fick diffusion mechanism, underscoring the potential utility of these films as biodegradable and edible active packaging for lipophilic and acidic foods.

Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film

This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temperature and time of 90 oC and 10 Minutes respectively with and addition of 0.5 ml of glycerol gave the best bleached, cross-linked cassava starch film. UV-visible spectrophotometer analysis revealed that the cassava starch film produced at the above reaction conditions retained 88.2 % of its transparency at 96 hours water immersion. The water solubility test shows that the film experienced 52.02 % weight loss after 96 hours immersion in water. The thermo-gravimetric analysis (TGA) shows a significant improvement on the thermal stability with Temperature peak (Tp) of 420.75 oC, compared to 374.13 oC Tp of the control sample (unbleached, uncross-linked) of the cassava starch film.

Stearic acid enhanced starch nanocrystal integration in cassava starch film

SummaryStarch nanocrystals (SNCs) have emerged as promising biodegradable nanomaterial for the enhancement of biopolymer films' properties. Nevertheless, using SNCs alone is difficult due to restricted capacity for nanocrystal integration within the film's matrix. The objective of this study was to enhance the properties of biopolymer films using waxy corn starch nanocrystals supplemented with stearic acid. Cassava starch films containing varying proportions of SNCs (0–20 wt.% starch) and steric acid (2%) were prepared and characterised. The inclusion of stearic acid substantially improved SNC integration from 5% to 15%, yielding nanocomposite films with better tensile strength, thermal stability and barrier properties than those prepared with native starch or starch‐fatty acid alone. The improvement in film properties was attributed to V‐amylose complexes formation, increased crystallinity and hydrophobicity. Microscopy images revealed homogenous film surfaces, depicting greater nanocrystal dispersibility. The supplementation of lipid additives offers a valuable strategy to improve the integration of SNCs in film matrices.

Development of a Biodegradable Cassava Starch Biofilm based on a Combination of Plasticizers with Bio‐SiO2 Extracted from Sugarcane Leaves

AbstractThis study prepares biodegradable biofilms for packaging applications from biomass to help reduce plastic waste while also adding value to biomass. Furthermore, the effects of plasticization with 30 wt% plasticizer (relative to the mass of cassava starch) by glycerol (G), sorbitol (S), and a mixture of glycerol and sorbitol (GS) plasticizers are investigated, and the effects of bio‐SiO2 particles extracted from sugarcane leave via the sol–gel method are evaluated in terms of the mechanical and biodegradability properties of the cassava starch‐based biofilms. Biofilms used for packing applications must be insoluble and exhibit good elongation properties. In this context, the results indicate that the GS mixture produces a biofilm that exhibits these desirable properties. Thus, cassava starch‐based biofilms are prepared using GS and varying concentrations of the bio‐SiO2 particles (i.e., 0, 0.5, 1, and 1.5 wt%). The films containing bio‐SiO2 exhibit significantly lower water solubilities and moisture contents than the corresponding bio‐SiO2‐free films. Additionally, the inclusion of bio‐SiO2 particles increases the water resistance properties of the biofilms. Overall, the results suggest that cassava starch films prepared using a mixture of plasticizers and reinforced with bio‐SiO2 particles can be considered a safe material for application in biodegradable food packaging.

Study of Biocomposite Films Based on Cassava Starch and Microcrystalline Cellulose Derived from Cassava Pulp for Potential Medical Packaging Applications

This study aimed to develop biocomposite films based on cassava starch and microcrystalline cellulose (MCC) derived from cassava pulp for potential medical packaging applications. MCC was extracted from cassava pulp, and its structure and chemical composition, crystallinity, and thermal properties were characterized. The MCC showed a yield of 14.92% and crystallinity of 46.91%. Different MCC contents (1%, 3%, and 5% w/w of starch) were incorporated into cassava starch films. The effects of MCC contents on film properties, including morphology, thickness, mechanical strength, chemical interactions, moisture content, surface wettability, and water activity index, were studied. The effects of UV-C sterilization on the disinfection of starch/MCC on film properties were determined. Results showed that all starch/MCC films exhibited good transparency and thickness ranging from 127 to 144 µm. As MCC content increased from 1 to 5%, Young’s modulus and tensile strength of the films improved significantly from 112.12 to 488.89 MPa and 3.21 to 11.18 MPa, respectively, while elongation at break decreased from 44.74 to 4.15%. Incorporating MCC also reduced film surface wettability, with the water contact angle increasing from 69.17° to 102.82°. The starch/3%MCC holds promise as a biocomposite film for medical packaging applications, offering advantages in terms of good transparency, mechanical properties, and surface hydrophobicity. Furthermore, the absence of microbial growth in the sterilized gauze pad with sealing in the sterilized starch/3%MCC film confirms that the UV-C sterilization, 30 min for each side at 254 nm effectively eliminated any microorganisms present on the starch/3%MCC film without damaging the film properties. This finding highlights a reliable approach to ensuring the sterility of starch/MCC films for medical packaging applications.

Effects of PVA and yerba mate extract on extruded films of carboxymethyl cassava starch/PVA blends for antioxidant and mechanically resistant food packaging

Global concerns over environmental damage caused by non-biodegradable single-use packaging have sparked interest in developing biomaterials. The food packaging industry is a major contributor to non-degradable plastic waste. This study investigates the impact of incorporating different concentrations of polyvinyl alcohol (PVA) and yerba mate extract as a natural antioxidant into carboxymethyl cassava starch films to possibly use as active degradable packaging to enhance food shelf life. Films with starch and PVA blends (SP) at different ratios (SP radios of 100:0, 90:10, 80:20 and 70:30) with and without yerba mate extract (Y) were successfully produced through extrusion and thermoforming. The incorporation of up to 20 wt% PVA improved starch extrusion processing and enhanced film transparency. PVA played a crucial role in improving the hydrophobicity, tensile strength and flexibility of the starch films but led to a slight deceleration in their degradation in compost. In contrast, yerba mate extract contributed to better compost degradation of the blend films. Additionally, it provided antioxidant activity, particularly in hydrophilic and lipophilic food simulants, suggesting its potential to extend the shelf life of food products. Starch-PVA blend films with yerba mate extract emerged as a promising alternative for mechanically resistant and active food packaging.

Active Films of Cassava Starch Incorporated with Carvacrol Nanocapsules.

The synthesis of active films with natural antimicrobials from renewable sources offers an alternative to conventional non-biodegradable packaging and synthetic additives. This study aimed to develop cassava starch films with antimicrobial activity by incorporating either free carvacrol or chia mucilage nanocapsules loaded with carvacrol (CMNC) and assess their impact on the physical, mechanical, and barrier properties of the films, as well as their efficacy against foodborne pathogens. The addition of free carvacrol led to a reduction in mechanical properties due to its hydrophobic nature and limited interaction with the polymeric matrix. Conversely, CMNC enhanced elongation at break and reduced light transmission, with a more uniform distribution in the polymeric matrix. Films containing 8% carvacrol exhibited inhibitory effects against Salmonella and Listeria monocytogenes, further potentiated when encapsulated in chia mucilage nanocapsules. These findings suggest that such films hold promise as active packaging materials to inhibit bacterial growth, ensuring food safety and extending shelf life.

Effect of microencapsulated thyme (Thymus vulgaris) essential oil on the antimicrobial and physicochemical properties of starch food packaging

SummaryThis research endeavoured to explore the potential application of thyme essential oil (TEO) in the production of cassava starch (CS) films for active packaging. The study incorporated TEO both in its unencapsulated form and encapsulated through complex coacervation into the cassava starch film. The antimicrobial properties of the resulting films were assessed. The control films and those exhibiting antimicrobial activity were subjected to extensive physicochemical characterisation, including measurements of thickness, mechanical properties, visual analysis using atomic force microscopy (AFM), colour, luminosity, opacity, Fourier transform infrared spectroscopy (FTIR), moisture content, solubility, and vapour transmission. The outcomes indicated that the presence of TEO, whether in its unencapsulated or encapsulated form, significantly affected the roughness of the CS films, reducing their solubility and enhancing their hydrophobicity compared to the control. It was also observed that unencapsulated TEO negatively impacted the films' integrity, whereas encapsulated TEO displayed a synergistic effect with CS films, improving their barrier properties and suggesting their potential use in food packaging applications.

Development of a biodegradable packaging with antimicrobial properties from cassava starch by incorporating Ocimum tenuiflorum extract

Cassava starch based biodegradable films with antimicrobial properties were developed by the casting technique with the addition of Ocimum tenuiflorum organic extract (0 to 3 %). Tensile Strength (TS), Elongation at break (EB), Young modulus (YM), Thickness, Colour, Transmittance, Water solubility, Moisture content, Water Vapor Transmission Rate (WVTR), Antimicrobial effect, Biodegradability, Thermal stability, Cyanide content, Compound analysis and Tendency of compound migration were evaluated in those films compared to a control sample. The plant extract contributed to increasing the moisture content, thickness, water solubility and WVTR while reducing EB and transmittance of the films significantly (p < 0.05). TS and YM didn't show any significant difference among samples. The addition of Ocimum tenuiflorum extract improved the antimicrobial effect of films and remarkably inhibited the microbial growth in apple samples. According to the GC-MS analysis, the main responsible compounds for the antimicrobial effect were determined as Eucalyptol and Caryophyllene. The developed films showed high biodegradability (75.42±0.51 %), good thermal stability (300 °C), negligible cyanide content and no compound migration to the food sample. Ocimum tenuiflorum incorporated cassava starch films have a great potential as a novel active food packaging and a good substitute for plastic food wrappings.

Characterization of Cassava Starch Films Strengthened with Glass Particulate Composite

Characterization of cassava starch films strengthened with glass particulate composite was investigated in this study. Glass particulate starch composites was produced using solution casting process with weight percentage (wt.%) of the reinforcement phase ranging from 0% to 20% at 5wt.% interval. The mechanical and physical properties were determined out by standard methods. Themicrostructural analysis of the produced composites was carried out using scanning electron microscope (SEM). The density of the composites increased as the reinforcement content increases,the water absorption decreased as the reinforcement content increases. The SEM analysis showed good adhesion between the starch matrix and the reinforcement, the hardness of the bio-composites improved generally over the unreinforced starch and the biodegradibility of the thermoplastic polymer (starch) degrades faster when compared with the bio-composites.The development of the bio-composite will contribute to knowledge; helps convert waste to wealth and reduce environmental pollution. The bio-composite produced has light weight and can be used in food packaging applications.

Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis

Edible films can be formed from different polymeric compounds. The use of starch has gained extra value; because it can be used in combination with plasticizers and lipids, helping to improve mechanical properties. Besides, with the addition of an antimicrobial, the function of these films can be extended. The objective of this research was to evaluate the effect of native cassava starch, beeswax and ethanolic propolis extract (EPE) on the mechanical, thermal and inhibitory properties against the Aspergillus niger fungus. An experimental Box-Behnken design with three factors: cassava starch concentration (2–4%w/v), beeswax (0.5–0.9%w/w) and EPE (1–4%v/w) was used. The films obtained were opaque and with low mechanical properties. EPE concentration affected tensile strength, elongation at break (EB) and Young’s modulus (YM), and cassava starch content only affected EB and YM. In thermal properties, the weight loss was affected by the cassava starch-beeswax interaction, where the most loss occurred at high levels of these factors in the temperature range of 200–360 °C. The films reduced the growth of the Aspergillus niger by 51%, where the beeswax-EPE interaction had a significant positive effect. The characteristics of the developed films suggest that they would be more acceptable as fruit and vegetable coatings.

Characterization of starch film incorporating Hom Nil rice extract for food packaging purposes

Poor water resistance, mechanical properties and stability limit the food packaging applications of starch films. Since the properties of starch films are improved by incorporating phenolic compounds and anthocyanins from natural plant extracts, Hom Nil rice (HN) extract was incorporated into cassava starch solution to produce a starch-based packaging film. We evaluated the extraction condition to optimize the total phenolic and anthocyanin contents of the HN extract. The optimal ratio of ethanol solution:Hom Nil rice powder was 5:1 v/w% and the optimal extraction time was 60 min. The influence of HN extract on the viscosity of the film solution and the properties of the obtained films were investigated. The results showed that the HN extract increased the viscosity of the starch solution. A film containing 8 wt% of HN extract produced the highest water contact angle and tensile strength, and hindered the retrogradation process. Therefore, cassava starch film modified with the proposed HN extract has the potential to be used as a food packaging material.

Evaluation of the biodegradability of poly (butylene adipate-co-terephthalate) and cassava starch films in municipal compost under controlled conditions by analysis of evolved carbon dioxide

Plastic waste pollution is a major environmental issue all over the world, with Vietnam ranking among the ten most polluted countries. As a result, it is critical that research aims to reduce pollution levels from this plastic waste resource through the fabrication and application of biodegradable polymers to replace traditional plastics. In this study, plastics blend film based on cassava starch/poly(butylene adipate-co-terephthalate) (TPS/PBAT) (ratio of 40/60) was fabricated in a reactive twin screw extruder. Testing methods following the ASTM 6400 standard were used to evaluate the biodegradability of the film based on the TPS/PBAT blend shown that under controlled aerobic composting conditions (temperature of 58°C and humidity of 55%), the biodegradation rate of the film, calculated according to the amount of CO2 produced, reached of 91% after 155 days, and the disintegration degree of 96% after 53 days. The rate of bean and cucumber germination on the resulting compost demonstrates satisfactory terrestrial safety. The results of this study confirmed that TPS/PBAT film is a highly compostable material that can be used to improve the biodegradability of products like munch films, supermarket bags, seedling bags, and garbage bags.

Effect of cardanol-based plasticizers on thermoplastic cassava (Manihot esculenta) starch properties

Thermoplastic cassava starch films were synthesized using native cassava starch plasticized with glycerol and cardanol-based plasticizers at 70:30, 80:20, and 90:10 ratios. Cardanol-based plasticizers were cardanol, epoxidized cardanol, and cardanol polyol. The effectiveness of the synthesis of epoxidized cardanol and cardanol polyol was assessed by Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (NMR) spectroscopy. The starch bioplastics were extruded in 3 mm filaments and characterized by tensile testing, water absorption, humidity and thermogravimetric analysis. Results showed a strong effect of the concentration of cardanol-based co-plasticizers on the mechanical properties with 20-fold increase in modulus, 4-fold increase in tensile strength, and half decrease in elongation. The moisture content was also significantly decreased in increasing co-plasticizer content. SEM micrographs showed a good compatibility, but also some voids. No significant difference, however, was observed for the water absorption properties. Thermal resistance was also improved for cardanol and epoxidized cardanol films.

Physical and mechanical properties of starch films: the role of the cross-linking mechanism through iodine binding capacity

In this study, a better knowledge of the influence of cross-linking mechanism on the mechanical properties of starch films is presented. Thus, waxy starch and cassava starch films, cross-linked with trisodium trimetaphosphate (STMP), were produced and characterized concerning their morphology, transport, and mechanical properties. Starch cross-linking was verified by RAMAN spectroscopy and by iodine binding capacity (IBC) values, which were determined by color analysis of digital images. Although cross-linking affects the morphology and crystallinity of the films, it was not observed a relationship between the mechanism of the cross-linking reaction of the starch chain (amylose-amylopectin and amylopectin-amylopectin) and the transport properties. The lower Young Modulus and IBC value and the higher elongation at break observed for cross-linking cassava starch films relative to control and waxy films indicate that cross-linking mechanism influences the mechanical properties of starch films and should be considered to tailor the final properties of packaging and biobased products.

The Effects of Citric Acid as Crosslinking Agent on Selected Properties of Cassava Starch Films

Materials made from renewable resources offer a promising strategy for reducing environmental problems. Starch is a well-known alternative among several biodegradable materials due to its availability, cheap cost, and degradability. This research aims to develop a degradable film from cassava starch and use citric acid as the crosslinker. Light transmittance measurement reveals that the films produced have high UV barrier capacity in the UV region and above 80% transmittance values in the visible region. Additionally, it was found that the film with 10% citric acid had a favorable balance of tensile strength, elongation, and fracture stress.

Co-Plasticization of Starch with Glycerol and Isosorbide: Effect on Retrogradation in Thermo-Plastic Cassava Starch Films.

Thermoplastic starch (TPS) has emerged as an essential alternative to produce environmentally friendly packaging; however, retrogradation is a disadvantage that affects its shelf life. This study analyzed the co-plasticizing effect of isosorbide on the mechanical, thermal, physicochemical, and microstructural properties and the retrogradation of films obtained by blown film extrusion from thermoplasticized starch with mixtures of glycerol and isosorbide in different ratios (3:0, 2:1, 1:2, and 0:3, respectively). The results showed that the higher concentration of isosorbide significantly increased the tensile strength; however, it reduced the elongation. Retrogradation modeled using the Avrami equation showed that the presence of isosorbide reduced the retrogradation rate (k) and modified the recrystallization mechanism (n). The relative crystallinity in the plasticized TPS films was reduced to 89%, and the adsorption significantly decreased. Isosorbide was very important in reducing the retrogradation of TPS. The best performance was obtained with the 2:1 ratio of glycerol/isosorbide due to the synergistic effect between the plasticizers. The results would allow tuning the properties of TPS films by combining glycerol/isosorbide in different ratios, which enables the design of materials tailored to potential application requirements.