Properties and characterization of biodegradable films obtained from different starch sources

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.

Novel Starchy Materials Isolated from Andean Native Potatoes: Physical–Chemical and Functional Characterization and Application in Edible Film Production

“…The smaller particle size of the MM starchy material could account for its major thermal stability. [ 60,61 ] On the other hand, the YP starchy material also had low starch content because of its high protein content (6%), but the highest amylose content (26%) of this starchy material led to greater solubility.…”

Health risk assessment of dietary exposure to phthalates from plastic-coated paper among university students

“…Therefore, total exposure levels from several sources may be greater and require further investigation. Moreover, FCM such as starch films from tapioca (Othman et al, 2019), cassava, jackfruit seed, and mango kernel (Rodrigues et al, 2021) that is more environmental friendly and less toxic to human health should be explored and investigated to be used as an alternative FCM.…”

Current Research and Applications of Starch-Based Biodegradable Films for Food Packaging

“…Moreover, the viscosity of the solution increases because of the swelling, and the starch molecules stick to each other with the agitation, acquiring a gelatinous aspect [ 63 ]. Rodrigues et al [ 64 ] and Patkar et al [ 62 ] detailed experimental studies of the formation of extracted starch to produce starch-based biodegradable materials. The starch-based biodegradable materials formed from the extracted starch are subjected to tests, such as the water solubility test, the biodegradability test, and the tensile strength, peak load, and break elongation tests.…”