Physical properties of edible films based on cassava starch as affected by the plasticizer concentration

Abstract

The aim of this work was to investigate the effect of glycerol contents on physical properties of cassava starch films. The films were prepared from film-forming solutions (FFS) with 2 g cassava starch/100 g water and 0, 15, 30 and 45 g glycerol/100 g starch, and were analysed to determine its mechanical properties by tensile tests, the glass-transition temperature (T g ) by differential scanning calorimetry (DSC) and the crystallinity by X-ray diffraction (XRD). The infrared spectra of the films were also recorded. The resistance values of the films decreased, while those of the elasticity increased with an increase in glycerol concentration due to the plasticizer effect of glycerol, which was also observed in DSC curves. The T g of the films prepared decreased with the glycerol content. However, for samples with 30 and 45 g glycerol/100 g starch, two T g curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, the films with 0 and 15 g glycerol/100 g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45 g glycerol/100 g starch. The results obtained with Fourier transform infrared (FTIR) corroborated these observations.

Characterization of low cost orally disintegrating film (ODF)

“…The infrared spectra of CMC, gelatin and starch, and their blends are represented in Figure 2. The spectrum of CMC, starch and gelatin alone were similar to previous reported in the literature [15,22,23] . For CMC characteristic band were observed at 1587 cm -1 (stretching of C=O), 1415 cm -1 (CH2 carboxylic groups), 1322 cm -1 (absorption of CH2) e 1051 cm -1 (stretching of C-O), consistent with previous data reported [22] .…”

“…The infrared spectra (FTIR) of the ODF were recorded between 600 and 4000 cm -1 and at 4 cm -1 of resolution with a Spectrum One (Perkin Elmer, Shelton, CT, USA) spectrometer [15] . For each spectrum, 16 scans were co-added.…”

Mechanical and microstructural properties of sugar palm (Arenga pinnata Merr.) starch film: Effect of aging

“…This phenomenon can be explained through the role of plasticizers in diminishing the strong intramolecular attraction between the starch chains and promoting the formation of hydrogen bonds between plasticizers and starch molecules. Thus, it reduces the tensile strength of plasticized films by subsequently weakening the hydrogen bonds between starch chains [10].…”

“…In a previous study, biodegradable films were developed using starches from different plant sources as the base raw materials such as sweet potato [2], yam [3][4][5], corn [6], potato [7], cassava [8][9][10], rice [11], and sago [12,13]. Moreover, sugar palm starch is also a potential biopolymer material for making biodegradable films [13][14][15].…”

Water sorption and water permeability properties of edible film made from potato peel waste

“…It can be produced from potato peel which contains starch due to the naturally present biopolymers which are predominantly polysaccharides (Bergo et al, 2008) such as pectin, starch, and cellulose derivatives. Such an application of potato peel provides benefit in combining the barrier and mechanical properties of polysaccharides besides the nutritious properties of the potato peel itself (Azeredo et al, 2012).…”