Fourier Transform Infrared Spectroscopy (FTIR) Analysis of Biodegradable Films Based On Modified Colombian Starches of Cassava and Yam

Abstract

Yams and other tubers such as potatoes, cassava and sweet potatoes represent crops of great economic importance worldwide, constituting the main source of income and employment in many rural areas of the world. In Colombia is important in the Caribbean coast the cultivation of these species type tubers, since there is concentrated 90% of the national production, mainly in 26 municipalities belonging to the departments of Sucre, Córdoba and Bolívar. There are some identified by the Secretary of agriculture the agricultural sector of Bolivar factors that impede its accelerated development and improvements in competitive terms, within which are the poor infrastructure, especially in irrigation and tertiary pathways, weak direct rural technical assistance and low capacity of producers to generate revenue because of the limited market that have their harvested products. For this reason, is required to expand the use of native tubers (cassava, sweet potato and Yam) in other industrial sectors, to increase demand and favor the growth of the Department's agricultural sector. In the present investigation proposes the use of native starches as raw material in the production of food packaging, which were modified chemically by reaction of hydrolysis and esterification (DDSA, OSA and AA). Starches and films based on native and modified starches were characterized by FTIR spectroscopy and the results revealed that employed reactions can add hydrophobic functional groups to improve the water resistance of the biodegradable films based on starches.

Enhanced Functional Properties for Packaging Applications Using Sodium Alginate/Starch Bilayer and Multilayer Films

“…The red shift of the O–H absorption band of sodium alginate in the SA/St and SA/St/St films indicates that the hydrogen bond strength of sodium alginate weakened possibly due to the formation of hydrogen bonds with the hydroxyl groups of the starch. ,, Furthermore, the formation of hydrogen bonds between the carboxyl groups of the sodium alginate layer and the hydroxyl groups of the starch layer of the SA/St and SA/St/St films was observed from the shift of the O–CO functional group peaks to 1601 and 1603 cm –1 , respectively, compared to that of the SA film at 1600 cm –1 . The peaks in the spectra of the SA, SA/St, and SA/St/St films at 1408 cm –1 and 1025–1026 cm –1 corresponded to the C–O stretching vibration of O–CO and C–O–C, respectively, of sodium alginate. , Meanwhile, the peaks at 1150 and 996 cm –1 corresponded to the C–O vibration in the C–O–H functional group and the C–O stretching in the glucose ring, respectively, of the starch in the St and St/St films. , …”