Filmes de amido: produção, propriedades e potencial de utilização

Abstract

ResumoO interesse no emprego de matérias-primas provenientes de recursos renováveis para a produção de embalagens de alimentos vem crescendo. Dentre os biopolímeros mais promissores para este fim estão os amidos de diversas fontes botânicas, que são biodegradáveis, têm custo baixo e estão disponíveis em todo o mundo. Diante disto, este trabalho apresenta uma revisão bibliográfica sobre a caracterização e o potencial de utilização de filmes biodegradáveis a base de amido. Discute as propriedades mecânicas, de barreira e a cristalinidade dos filmes de amido e o efeito do uso de plastificantes sobre estas propriedades. As informações disponibilizadas mostram que existem grandes possibilidades de utilização destes materiais como embalagens de alimentos que, no entanto, dependem da produção de materiais mais estáveis às condições de armazenamento e do desenvolvimento de tecnologia de produção em escala industrial. Palavras-chave: Embalagens biodegradáveis, biopolímeros, amido, propriedades mecânicas, propriedades de barreira. AbstractThere is an increasing interest in the utilization of renewable resources for the production of food packaging. Among the biopolymers, starches from several sources have been considered as one of the most promising material for this purpose, and the reasons for this are that starches are biodegradable, are inexpensive and available in the worldwide. This work presents a bibliography review about biodegradable starch films characterization and potential of utilization. Discusses the starch films mechanical and barrier properties, the cristallinity and the effects of the use of plasticizers over these properties. The discussed informations indicate that exist great possibilities for these materials in food packaging, which depend on the production of more stable materials and the development of production technology in industrial scale.

Biodegradable starch-based films containing saturated fatty acids: thermal, infrared and raman spectroscopic characterization

“…Films produced with thermoplastic starch have high water vapor permeability (WVP) and poor mechanical properties [5][6][7] . To solve these limitations and due to the high cost of synthetic biodegradable polymers currently available, some researchers developed biodegradable films using blends of starch and synthetic polymers [8][9][10] . Fatty acids are promising components, which can create effective barriers to water vapor and provide structural support, thus limiting the oxygen and carbon dioxide transfer through the film [11,12] .…”

Influence of addition of silanized nanosilica and glycerol on hydrophobicity of starch using a factorial design

“…Among the mentioned sources, the cassava starch can be highlighted for the production of thermoplastic starch (TPS), for presenting mechanical, chemical and physical properties that are interesting from the processing and application point of view [8] . Because of these characteristics, cassava starch has been studied by many Brazilian researchers, aiming at producing biodegradable plastics [9][10][11] .…”

“…Nevertheless, many limitations are noticed in relation to its hydrophilic characteristics and permeability to water vapor, which are responsible for the deterioration of mechanical properties and for dimensional stability [8][9][10][14][15][16][17][18] .…”

Wettability and Morphological Characterization of a Polymeric Bacterial Cellulose / corn Starch Membrane

“…Natural polymers exhibit the advantages of biodegradability, biocompatibility, non toxicity and high reactivity [5][6][7] . The starch belongs to the class of polysaccharides and naturally occurs on stems, roots or in seeds of plants such as corn, wheat, rice, barley and potatoes 5,[15][16][17] . Starch is the most important polysaccharide polymer used to develop biodegradable films 18 and it consists of two types of polymers of glucose: the amylose that represents about 20-30% of the starch and amylopectin which represents approximately 70-80% of the starch 6,[15][16][17]19 .…”

“…The starch belongs to the class of polysaccharides and naturally occurs on stems, roots or in seeds of plants such as corn, wheat, rice, barley and potatoes 5,[15][16][17] . Starch is the most important polysaccharide polymer used to develop biodegradable films 18 and it consists of two types of polymers of glucose: the amylose that represents about 20-30% of the starch and amylopectin which represents approximately 70-80% of the starch 6,[15][16][17]19 . The crystallinity is originated from amylopectin while amylose units form an amorphous region, arranged irregularly within ordered amylopectin region 5 .…”