Cassava Starch Films Research Articles

Incorporation of bentonite clay in cassava starch films for the reduction of water vapor permeability

Complete factorial planning 23 was applied to identify the influence of the cassava starch(A), glycerol(B) and modified clay(C) content on the water vapor permeability(WVP) of the cassava starch films with the addition of bentonite clay as a filler, its surface was modified by ion exchange from cetyltrimethyl ammonium bromide. The films were characterized by X-ray diffraction(XRD), fourier transform by infrared radiation(FTIR), atomic force microscopy(AFM) and scanning electron microscopy(SEM). The factorial analysis suggested a mathematical model thats predicting the optimal condition of the minimization of WVP. The influence of each individual factor and interaction in the WVP was investigated by Pareto graph, response surface and the optimization was established by the desirability function. The sequence of the degree of statistical significance of the investigated effects on the WVP observed in the Pareto graph was C>B>A>BC>AC. Interactions AB, BC and AC showed that the modified clay was the factor of greater significance.

Production of biodegradable starch nanocomposites using cellulose nanocrystals extracted from coconut fibers

Abstract Different polymeric matrices have been investigated for use in the development of biodegradable films. The incorporation of cellulose nanocrystals in such films has particularly attracted attention because of the potential for achieving improved properties of starch nanocomposites. In the present study, cellulose nanocrystals were extracted from coconut fibers and incorporated in cassava and potato starch films at different concentrations. The properties of the different nanobiocomposite films were comparatively evaluated, including their barrier and mechanical properties. All the films, regardless of the nanocrystal concentration, were found to exhibit low solubility in water, with increased moisture content particularly observed in the films with higher nanocrystal concentrations. The potato starch film with the lowest nanocrystal concentration was found to exhibit the best mechanical properties. The observations of this study indicated that the source of the starch and the nanocrystal concentration determined the properties of the nanobiocomposite films.

The properties of potato and cassava starch films combined with cellulose fibers and/or nanoclay

The aim of this study was to develop and evaluate films produced from potato and cassava starches, reinforced with cellulose fibers and/or nanoclay. The films were elaborated with 4% starch, 30% glycerol, 20% cellulose fiber, and/or 5.0% nanoclay. The films were evaluated by physical, mechanical, and water vapor barriers, and morphological properties. The addition of nanoclay and cellulose simultaneously increased the tensile strength from 12.03 to 17.75 MPa and decreased the elongation from 13.81 to 0.94% of the potato starch films when compared to films without addition of these reinforcements. The addition of cellulose fibers and/or nanoclay increased the tensile strength of the cassava starch films. The water vapor permeability (WVP) of the films decreased with the addition of reinforcing agents, and the lowest WVP values were presented when cellulose and nanoclay were added simultaneously to the starch films. A synergistic effect between the cellulose and the nanoclay in the constitution of the film promoted a lower WVP value. The addition of cellulose increased the water solubility from 14.7 to 19.6% of the potato starch films. The addition of reinforcement agents in potato starch films produced more resistant films with a moderate solubility, thus can be used as a biodegradable sachet to release systems.

Active biodegradable cassava starch films incorporated lycopene nanocapsules

The development of biodegradable films with addition of natural antioxidants is an alternative to the use of non-biodegradable packaging and use of synthetic antioxidants. The aim of this study was to develop biodegradable cassava starch films with antioxidant activity by the addition of free lycopene or lycopene nanocapsules and evaluate the effect of addition in the physical properties, mechanical and barrier of the films. Addition of free lycopene showed lower water vapor permeability, tensile strength and elongation of the films, however, the addition of lycopene nanocapsules provided an increase of these parameters compared to the control film. Addition of lycopene nanocapsules also provided greatest barrier to light transmission UV/Vis compared to the control films, films with added free lycopene and the commercial polyethylene film. The films incorporated lycopene nanocapsules provided greater protection to oxidation of stored sunflower oil under accelerated oxidation conditions, which shows potential application as packaging antioxidant to prevent oxidation of foods with a high fat content. The biodegradable films showed good thermal stability when subjected to different heating rates and rapid biodegradability for 15days, which demonstrates good characteristics and potential applications of lycopene nanocapsules for the development of active biodegradable packaging.

Antimicrobial properties and release of cinnamaldehyde in bilayer films based on polylactic acid (PLA) and starch

Cinnamaldehyde (CIN) loaded amorphous PLA films were obtained by casting, using ethyl acetate as solvent. Likewise, bilayer films were obtained by thermocompression of the PLA active layer and compression moulded cassava starch (S) films or semi crystalline PLA films. Starch-PLA laminated materials were considered to improve the barrier capacity (high oxygen barrier through the starch layer and high water vapour capacity through the polyester layer), while CIN incorporation confers antimicrobial activity on the films. The PLA bilayers were obtained for comparison purposes. The antimicrobial activity of the CIN loaded PLA films and S bilayer films was proved against Escherichia coli and Listeria Innocua through in vitro tests, which indicates that the active amount released into the growth medium exceeded the minimum inhibitory concentration (MIC) of both bacteria. The release kinetics of the active compound in different food simulants demonstrated that a part of CIN was tightly bonded to the PLA matrix, whereas the free compound diffused more easily through the starch layer, making S bilayers more active against the bacteria when the starch layer was in direct contact with the culture medium. CIN entrapped in PLA bilayers did not exhibited any antibacterial effect due to its release inhibition, associated to its bonding within the PLA matrix and the lower degree of relaxation in the semi crystalline PLA layer in contact with the food simulants.

Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers

In this study, films based on two different polysaccharides (chitosan and cassava starch) were produced by casting technique and nanostructured by montmorillonite (MMTNPs) or bamboo nanofibers (BNFs) at two different concentrations: 0.5g/100g and 1.0g/100g of polymer, using glycerol as plasticizer at concentration of 30g/100g of polymer. The particle size and surface charge of the MMTNPs and BNFs nanoparticles were 315±14nm and 60±3nm and −31.78mV and −20.77mV, respectively. In relation to the mechanical properties, the nanofibers increased the tensile strength in 50% of starch films, while the elongation at break shows a similar increase (66%) for both types of nanoparticles at concentration of 1.0g/100g. Cassava starch films showed a better response to nanostructure process, noticed through by the mechanical properties. XRD analyses showed good interaction between the polymer matrix and bamboo nanofibers.

Development and characterization of cassava starch films incorporated with blueberry pomace

This work is focused on the development of renewable and biodegradable films by the valorisation of wastes from food processing industries, with the aim of contributing to the development of more sustainable films. In this context, different contents of blueberry pomace (BP) were incorporated into cassava starch (CS) film forming solutions and the functional properties of the films prepared by solution casting were investigated, specifically, thermal, optical and physicochemical properties. BP-incorporated films showed good barrier properties against light, indicating their beneficial effect to prevent food deterioration caused by UV radiation when these films are used for food packaging applications. These results were related to the presence of aromatic compounds in BP, which can absorb light at wavelengths below 300nm. Furthermore, all films maintained their structural integrity after immersion in water (24h) and the maximum swelling displayed was lower than 300%. Additionally, the release of active compounds from BP into food simulants (after 10days) showed higher migration into the acetic acid medium in comparison with the ethanol medium. Therefore, the incorporation of BP into CS film forming solution resulted in the improvement of film performance, suggesting the potential application of these films as active packaging.

Bionanocomposites produced from cassava starch and oil palm mesocarp cellulose nanowhiskers

Cassava starch films reinforced with cellulose nanowhiskers from oil palm mesocarp fibers were produced by casting. Nanowhiskers were obtained by sulphuric acid hydrolysis followed by microfluidization and incorporated in starch films at various loadings (1–10wt%). Morphological and mechanical characterizations showed that the reinforcing effect of oil palm cellulose nanowhiskers was significant at loadings of up to 6wt%, which was determined to be the nanowhiskers percolation threshold. Above this content, formation of agglomerates became more significant, causing a decrease in mechanical properties of starch bionanocomposites. Below percolation threshold, such as 2wt%, elongation at break increased by 70%, showing an effective reinforcing effect. Dynamic mechanical analyses revealed filler/matrix interactions through hydrogen bonding in bionanocomposites.

Statistical analysis of the factors that influenced the mechanical properties improvement of cassava starch films

In order to obtain cassava starch films with improved mechanical properties in relation to the synthetic polymer in the packaging production, a complete factorial design 23 was carried out in order to investigate which factor significantly influences the tensile strength of the biofilm. The factors to be investigated were cassava starch, glycerol and modified clay contents. Modified bentonite clay was used as a filling material of the biofilm. Glycerol was the plasticizer used to thermoplastify cassava starch. The factorial analysis suggested a regression model capable of predicting the optimal mechanical property of the cassava starch film from the maximization of the tensile strength. The reliability of the regression model was tested by the correlation established with the experimental data through the following statistical analyse: Pareto graph. The modified clay was the factor of greater statistical significance on the observed response variable, being the factor that contributed most to the improvement of the mechanical property of the starch film. The factorial experiments showed that the interaction of glycerol with both modified clay and cassava starch was significant for the reduction of biofilm ductility. Modified clay and cassava starch contributed to the maximization of biofilm ductility, while glycerol contributed to the minimization.

Optimization of factors to obtain cassava starch films with improved mechanical properties

In this study, was investigated the optimization of the factors that significantly influenced the mechanical property improvement of cassava starch films through complete factorial design 23. The factors to be analyzed were cassava starch, glycerol and modified clay contents. A regression model was proposed by the factorial analysis, aiming to estimate the condition of the individual factors investigated in the optimum state of the mechanical properties of the biofilm, using the following statistical tool: desirability function and response surface. The response variable that delimits the improvement of the mechanical property of the biofilm is the tensile strength, such improvement is obtained by maximizing the response variable. The factorial analysis showed that the best combination of factor configurations to reach the best response was found to be: with 5g of cassava starch, 10% of glycerol and 5% of modified clay, both percentages in relation to the dry mass of starch used. In addition, the starch biofilm showing the lowest response contained 2g of cassava starch, 0% of modified clay and 30% of glycerol, and was consequently considered the worst biofilm.

Mechanical properties of bioplastics cassava starch film with Zinc Oxide nanofiller as reinforcement

This study focuses on investigating the influence of zinc oxide nanofiller on the mechanical properties of bioplastic cassava starch films. Bioplastic cassava starch film-based zinc oxide reinforced composite biopolymeric films were prepared by casting technique. The content of zinc oxide in the bioplastic films was varied from 0.2%, 0.4%, 0.6%, 0.8% and 1.0% (w/w) by weight of starch. Surface morphologies of the composites bioplastic films were examined by scanning electron microscope (SEM).The result showed that the Tensile strength (TS) was improved significantly with the additional of zinc oxide but the elongation at break (EB %) of the composites was decreased. The maximum tensile strength obtained was 22.30 kgf / mm on the additional of zinc oxide by 0.6% and plastilizer by 25%. Based on data of FTIR, the produced film plastic did not change the group function and it can be concluded that theinteraction in film plastic produced was only a physical interaction. Biodegradable plastic film based on cassava starch-zinc oxide and plasticizer glycerol showed that interesting mechanical properties being transparent, clear, homogeneous, flexible, and easily handled.

Cassava starch films containing rosemary nanoparticles produced by solvent displacement method

Cassava starch films containing rosemary nanoparticles were successfully produced using a simple approach. Different concentrations (5 and 20% w/w) of ethanolic extracts of rosemary were added to the film-forming aqueous blends containing cassava starch and glycerol, and in this way, rosemary nanoparticles were produced by the solvent displacement. The formulations added of the lowest extract amount led to films containing well distributed rosemary nanoparticles within the matrix. In contrast, higher extract concentration provoked the formation of agglomerates of nanoparticles within the films. Fourier transform infrared spectroscopy and thermogravimetric analysis suggested that the availability of hydroxyl groups within the starch matrix was decreased due to the presence of the rosemary-related compounds. Tensile properties of the cassava starch films were also influenced by the addition of rosemary extract. It was found that the rosemary nanoparticles were able to act as a reinforcement of the starch matrix increasing the elastic modulus and the tensile strength of the films up to 4.0-fold and 2.5-fold, respectively; while the strain at break was slightly decreased, compared with the control films. Finally, the release kinetics of rosemary polyphenols from cassava starch active films to aqueous and fatty food simulants was analyzed. In the aqueous medium, all active films released a polyphenols amount above 60% within the first hour of assay. In contrast, the release rate of rosemary polyphenols into ethanol (i.e. a fatty food simulant) was slower compared with the aqueous one.

Cassava/sugar palm fiber reinforced cassava starch hybrid composites: Physical, thermal and structural properties

A hybrid composite was prepared from cassava bagasse (CB) and sugar palm fiber (SPF) using casting technique with cassava starch (CS) as matrix and fructose as a plasticizer. Different loadings of SPF (2, 4, 6 and 8% w/w of dry starch) were added to the CS/CB composite film containing 6% CB. The addition of SPF significantly influenced the physical properties. It increased the thickness while decreasing the density, water content, water solubility and water absorption. However, no significant effect was noticed on the thermal properties of the hybrid composite film. The incorporation of SPF increased the relative crystallinity up to 47%, compared to 32% of the CS film. SEM micrographs indicated that the filler was incorporated in the matrix. The film with a higher concentration of SPF (CS-CB/SPF8) showed a more heterogeneous surface. It could be concluded that the incorporation of SPF led to changes in cassava starch film properties, potentially affecting the film performances.

Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

AbstractAn antimicrobial and antioxidant film based on cassava starch incorporated with oregano essential oil (2% w/v) and pumpkin residue extract (3% w/v) was developed for application onto ground beef. A control film (without additives) was used for comparison. The film's physical, barrier, antioxidant (DPPH), and antimicrobial properties were analyzed. The addition of oil does not contribute to reducing the film's water vapor permeability or impact solubility values. Regarding the application of the film on ground beef, the addition of oregano oil demonstrated antimicrobial activity against mesophilic bacteria, coliforms, and Salmonella. The film also showed significant antioxidant activity. Meat color and pH were assessed and it was found that the film contributed to keeping the pH at low values until the sixth day of storage, but had no influence in maintaining color in the samples. Based on the results, the film may be used as an alternative to packaging because it can contribute to ground beef quality and safety.Practical applicationDeveloped films have antioxidant and antimicrobial activity, and the latter was proven when applied in ground beef. The film characteristics show that it may be applied in other foods such as cheeses and other meat cuts to avoid the multiplication of microorganisms. These films can be used as extra conventional packaging protection and its implementation would improve the microbiological quality and contribute to the safety and quality of packaged food.

STORAGE OF MOMBIN FRUITS COATED WITH CASSAVA STARCH AND PVC FILM

ABSTRACT The mombin tree (Spondias mombin L.) is found in almost all regions of Brazil. Fresh and processed mombin fruits are increasingly demanded by the market. The objective of this work was to evaluate the post-harvest characteristics of mombin fruits coated with cassava starch and PVC film. Fruits from the mombin cultivar Lagoa-Redonda were harvested at physiological maturity in Limoeiro do Norte, State of Ceará, transported to the Chemistry Laboratory of the Ceará Federal Institute, Limoeiro do Norte campus, and stored for 8 days at 29.7°C and 59% of relative humidity. A completely randomized experimental design in a 3x5 factorial arrangement was used, with three coating types (control, cassava starch at 3%, and cassava starch at 3% combined with PVC film) and five storage times (0, 2, 4, 6 and 8 days), four replicates and five fruits per plot. The fruit skin color, external appearance, soluble solids (SS), titratable acidity (TA), SS/TA ratio and weight loss were evaluated. The PVC film was effective in maintaining the fruit external appearance and decreasing weight loss. The use of cassava starch was not as efficient as the PVC film for conserving mombin fruits. The post-harvest life of fruits was 8 days for those treated with cassava starch or cassava starch combined with PVC film, and 6 days for the control.

Editorial

Jose Alvarez-Ramirez The recent decades have witnessed a growing interest in the development and application of starch films. Low-cost, sustainability, biodegradability, and long-term stability are the motivations behind the use of starch as a base polymer for film fabrication. The aim of this special issue is to bring together recent research advances in starch films. Articles come from India, China, Australia, Malaysia, Poland, and Mexico, reflecting the widespread interest in the field. The work by Kaur et al. explores the ability of biodegradable chitosan–rice starch films to preserve the quality of peach fruits. The results are promising as the film inhibits the growth of Gram-positive and Gram-negative microorganisms. In a similar research line, the work by Ji et al. reports the antimicrobial effect of incorporating chitosan and calcium bicarbonate particles. Saberi et al. study blends of pea starch and guar gum, arriving at optimal conditions for mechanical properties and water-vapor permeability. Nair and co-workers report that konjac glucomannan–chitosan films incorporated with granular cassava starch and nanosilver improve greatly the water barrier properties. Ren et al. propose glycerol and 1-butyl-3-methylimidazolium chloride as combined plasticizers to improve the thermal stability and tensile strength. Edhirej and collaborators find that the plasticizer type and concentration significantly influence the properties of cassava starch film. Staroszczyk et al. study strategies to improve the mechanical and water-barrier properties of films prepared from starch and clays. Ren and colleagues study water barrier and mechanical properties of innovative starch films reinforced with crosslinked starch nanoparticles. Finally, Garcia-Hernandez et al. study the impact of gelatinization insoluble remnants on the mechanical and water barrier properties of corn starch films. All articles included in this special issue illustrate the scientific and technological efforts to advance the understanding of the mechanisms underlying the stability and protective action of starch films. On behalf of the editorial board, I would like to express enormous gratitude to all authors and reviewers that contributed to this special issue. Jose Alvarez-Ramirez Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana-Iztapalapa Apartado Postal 55-534 Iztapalapa, 09340 México Email: jjar@xanum.uam.mx

Hydrophilicity and physicochemical properties of chemically modified cassava starch films

The surface properties and microstructure of films composed of chemically modified cassava starches (cross-linked, acetylated and doubly modified) were evaluated in this study. The films were produced using a casting technique with fixed concentrations of starch and sorbitol (4.0 and 1.2g/100g in the filmogenic solution, respectively). The hydrophilicity and surface characteristics of the films were analyzed by determining the optical contact angle (θ). The films were also evaluated for surface properties (polarity and nonpolar and polar components), water solubility, and water vapor permeability. It was determined that films produced from cross-linked and acetylated cassava starch showed greater hydrophobicity and better mechanical properties than those prepared with native cassava starch. The films prepared with doubly modified and acetylated cassava starch had a lower surface energy than the film prepared with untreated and cross-linked starch. The results from scanning electron microscopy, infrared spectroscopy and X-ray diffraction demonstrated marked differences between the films, which were dependent on the type of starch. According to the results obtained in this study, the physicochemical properties of films are related to the chemical structure, microstructure and surface properties.

Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging

Polyphenols-rich rosemary extracts (RE) were successfully incorporated within cassava starch films in order to produce active food packaging with antioxidant properties. Films with similar thicknesses (about 200 μm) and water content (15–20%) were obtained (p > 0.05). The polyphenols content of the active films ranged between 4.4 and 13.6 mg of gallic acid equivalents per gram. As the polyphenols content increased, the films showed an increase in their antioxidant activity. Moreover, the films containing the greater extract concentration showed better barrier properties against UV light. Surface hydrophobicity of the films was affected by the extract presence; the active films showed about 40% higher contact angle values (about 51°) than the control ones (about 37°). Fourier transform infrared spectroscopy and thermogravimetric analysis suggested that RE presence inhibited the bonding between glycerol and starch molecules and as a result the water vapor permeability and mechanical properties of the active films were affected. Migration tests were carried out using water and ethanol 95% as food simulants for aqueous and fatty foods, respectively. After 7 days of film exposition, the total polyphenols content loaded in the films was migrated within the aqueous food simulant, while, only a negligible polyphenol amount was detected in the fatty food one. Finally, the bio-disintegration of the films was tested finding that as the RE content increased the integrity of the RE-containing films was better preserved along the composting.

Conservação pós-colheita de tomate cereja revestidos com película de fécula de mandioca

RESUMO: O tomate após a colheita apresenta-se como um fruto altamente perecível. Por ser um fruto climatérico, seu amadurecimento acarreta uma série de transformações em suas características físicas e químicas. Diante disso, o objetivo do trabalho foi avaliar a longevidade e qualidade pós-colheita de tomate cereja após a aplicação de película de fécula de mandioca sob condições ambiente e controlada. Foram utilizados frutos de duas cultivares, Perinha Água Branca e Mascot, colhidos na maturação fisiológica. Os tratamentos utilizados foram 0%, 1%, 3% e 5% de fécula de mandioca seguidos de avaliações aos 0, 4, 8, 12, 16, 20 e 24 dias de armazenamento, em dois ensaios distintos: um sob temperatura ambiente (25±2°C) e outro sob condições controladas (12°C e UR 90%). O delineamento experimental adotado foi inteiramente casualizado em esquema fatorial 2x4x7 com três repetições de 8 frutos por embalagem. As avaliações realizadas foram perda de massa fresca, acidez titulável, sólidos solúveis, atividade de pectinametilesterase (PME) e relação sólidos solúveis com acidez titulável. Em temperatura ambiente, a perda de massa fresca em 'Mascot' foi maior em frutos revestidos com féculas 3% e 5%. Estas concentrações proporcionaram menor atividade de PME. Em temperatura controlada a acidez titulável foi menor para revestimento de 3% e 5% em 'Mascot' e 'Perinha'. O revestimento de fécula 5% proporcionou baixa longevidade pós-colheita e fécula 1% se assemelhou ao controle em ambas as condições avaliadas. O revestimento de frutos com fécula 3% preservou parâmetros de qualidade como menor acidez e menor atividade de PME sendo considerado o mais eficaz.

Effect of the Glycerol and Lignin Extracted from Piassava Fiber in Cassava and Corn Starch Films

Several alternatives have been considered to minimize the environmental impact caused by conventional polymers. This study aims to evaluate the chemical, mechanical and morphological properties of flexible thermoplastic films of cassava and corn starch, using glycerol and lignin as plasticizers and reinforcement. The films were produced through casting. It was observed that the presence of lignin effectively increased the maximum stress and the elastic modulus by about of 840% and 4200%, respectively, when comparing to the film containing only glycerol. In addition, lignin improved thermal properties, modified some structural properties and made the surface of the material rougher.