Properties and characterization of biodegradable films obtained from different starch sources

• Main Author: RODRIGUES,Antonio Augusto Marques
• Publication Date: 2021
• Other Authors: COSTA,Rayssa Ribeiro da, SANTOS,Luana Ferreira dos, SILVA,Silvanda de Melo, BRITTO,Douglas de, LIMA,Maria Auxiliadora Coêlho de
• Format: Article
• Language: eng
• Source: Food Science and Technology (Campinas)
• Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600476
• topic: water vapor permeability; mechanical properties; optical properties

Abstract The increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango.