Effect of glycerol, peanut oil and soybean lecithin contents on the properties of biodegradable film of improved cassava starches from Côte d’Ivoire

Abstract

Edible films have been successfully used in the food packaging industry for several decades. Today natural polysaccharides, including cassava starch, are increasingly being used in the production of such biodegradable edible films and food packaging. In Cô te d'Ivoire, there are improved cassava varieties whose starches have not yet been tested in the production of biodegradable films. In this study, the optical and mechanical properties and the water solubility of starchbased composite films of four improved cassava varieties with added glycerol, peanut oil and soy lecithin were determined. Starch was obtained by cold water extraction from native cassava from the varieties Bocou 1, Bocou 2, Yavo and TMS. Films preparation was made bycasting method with cassava, glycerol (25-30 %), peanut oil (5-10 %) and soybean lecithin (0-5 %). Increasing the glycerol content, increased L*color value and elongation at break and decreased a*, b*, colourdifference (ΔE*ab) and tensiles trength of the composite films. Also, increasing the oil content from 5 to 10%, increased the opacity, b*, ΔE*ab, water solubility, elongation at break but decreased L*, a* and tensiles trength. Similarly, increasing the soy lecithin content from 0 to 5%, increased the opacity, L*, b* and ΔE*ab, but decreased a*, of the starch-based composite films. The results suggest an ideal formulation of 4% starch/25% glycerol/5% oil/5% soy lecithin for a film with optimum mechanical properties with low solubility.

Functional property optimization of sodium caseinate-based films incorporating functional compounds from date seed co-products using response surface methodology

“…Such improvement in light barrier properties of NaCas-based films could be attributed to the presence of pigments and light-absorbents such as phenolic and flavonoid compounds in the incorporated compounds that may prevent light transmission through the film along with the difference in the refractive index between the dispersed and continuous phases. 55 In agreement with our results, Yao Désiré et al 58 reported an increase in the opacity of cassava starch-based films as a result of increasing peanut oil and/or soybean lecithin contents. According to these authors, the increase in peanut oil and/or soybean lecithin concentration may increase the number of droplets dispersed in the polymeric matrix which may decrease the luminance of the film increasing their opacity.…”

Combined effects of peanut oil and glycerol on whey protein-based edible film in extending fresh chicken meat shelf life

“…These results might have been caused by the oil compound which formed an emulsion when incorporated to the film solution. This result agreed with other researchers who found the increase in ΔE value of the films containing essential oils (Rocha et al, 2013;Désiré et al, 2018;Farajpour et al, 2020).…”

“…Zhang et al (2016) reported that increasing Gly and sorbitol concentrations as plasticisers in a concentration of 15 -45% (w/w) of gum ghatti films increased film tensile strength but decreased its elongation. An increase in elongation at break and decrease in tensile strength as a result of Gly presence in films from cassava starches varieties has been reported previously (Désiré et al, 2018). Figure 2 shows the surface microstructure and cross-section of whey protein-based films.…”

Effects of Different Processing Techniques and Sol-Gel Coating on Physical Properties of Starch and Clay-Based Biocomposite Material

“…These results show that the coated materials are not suitable for food packaging applications, particularly liquid food products, as previously indicated by Tarique et al (2021). Additionally, Désiré et al (2018) showed that the addition of glycerol (25 to 30%), oil (5 to 10%), and lecithin (0 to 5%) increased the WS of the starch-based films from all varieties. In this work, olive oil, lecithin, and glycerol also were used in the sol-gel coating dispersion, and the coated samples had the highest WS levels, as compared to the noncoated ones, in line with the literature.…”