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Synthesis and characterization of a low solubility edible film based on native cassava starch.
Int J Biol Macromol. 2019 May 01; 128:290-296.IJ

Abstract

Films based on cassava starch have been widely used for fruit coating; however, it is necessary to incorporate other polymers in order to improve mechanical properties, once starch only leads to highly hydrophilic films, compromising their application. In this way, a polymeric blend based on cassava starch, chitosan and gelatin was combined with a plasticizer to produce biodegradable films with satisfactory mechanical and barrier properties, in order to be used as fruit coating. The films were prepared by casting method and a statistical design of 23 was used to evaluate the effect of each polymer and what their combinations would influence over the final product. The formation of a physical blend was confirmed by FTIR. It showed low solubility, varying (10 ± 2) % a (23 ± 4) %, Opacity ranging from (1.06 ± 0.04) to (1.55 ± 0.13) AU x nm/mm, thickness from (0.20 ± 0.01) mm to (0.44 ± 0.03) mm and water vapor transmission rate ranging from 25 ± 0.2 to 30 ± 1.4 g s-1 m-2. Lower amounts of starch led to more flexible, less opaque and soluble films, while the combination of higher levels of starch and chitosan was responsible for lowering films water vapor transmission rate. Thus, the films showed interesting properties for fruit surface coating.

Authors+Show Affiliations

Department of Chemistry, State University of Maringa, Av. Colombo, 5790, CEP 87020-900, Maringá, Paraná, Brazil; GIPeFEA, Department of Chemistry, State University of West Paraná, 85903-000, Toledo, Paraná, Brazil.Department of Chemistry, State University of Maringa, Av. Colombo, 5790, CEP 87020-900, Maringá, Paraná, Brazil.Federal University of Parana (UFPR), Sector of Palotina, R. Pioneiro, 2153 - Dallas, Palotina, PR CEP 85950-000, Brazil.GIPeFEA, Department of Chemistry, State University of West Paraná, 85903-000, Toledo, Paraná, Brazil.GIPeFEA, Department of Chemistry, State University of West Paraná, 85903-000, Toledo, Paraná, Brazil.Technological Department Environmental Management, Federal Technological University of Paraná, Campus Medianeira, Av. Brasil, Parque Independência, 85884-000 Medianeira, PR, Brazil.GIPeFEA, Department of Chemistry, State University of West Paraná, 85903-000, Toledo, Paraná, Brazil. Electronic address: dcdragunski@gmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30685306

Citation

Silva, Otavio A., et al. "Synthesis and Characterization of a Low Solubility Edible Film Based On Native Cassava Starch." International Journal of Biological Macromolecules, vol. 128, 2019, pp. 290-296.
Silva OA, Pellá MG, Pellá MG, et al. Synthesis and characterization of a low solubility edible film based on native cassava starch. Int J Biol Macromol. 2019;128:290-296.
Silva, O. A., Pellá, M. G., Pellá, M. G., Caetano, J., Simões, M. R., Bittencourt, P. R. S., & Dragunski, D. C. (2019). Synthesis and characterization of a low solubility edible film based on native cassava starch. International Journal of Biological Macromolecules, 128, 290-296. https://doi.org/10.1016/j.ijbiomac.2019.01.132
Silva OA, et al. Synthesis and Characterization of a Low Solubility Edible Film Based On Native Cassava Starch. Int J Biol Macromol. 2019 May 1;128:290-296. PubMed PMID: 30685306.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Synthesis and characterization of a low solubility edible film based on native cassava starch. AU - Silva,Otavio A, AU - Pellá,Michelly G, AU - Pellá,Matheus G, AU - Caetano,Josiane, AU - Simões,Márcia R, AU - Bittencourt,Paulo R S, AU - Dragunski,Douglas C, Y1 - 2019/01/25/ PY - 2018/10/27/received PY - 2018/12/28/revised PY - 2019/01/24/accepted PY - 2019/1/28/pubmed PY - 2019/6/25/medline PY - 2019/1/28/entrez KW - Carbohydrate KW - Chitosan KW - Gelatin KW - Polymeric blend KW - Protein SP - 290 EP - 296 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 128 N2 - Films based on cassava starch have been widely used for fruit coating; however, it is necessary to incorporate other polymers in order to improve mechanical properties, once starch only leads to highly hydrophilic films, compromising their application. In this way, a polymeric blend based on cassava starch, chitosan and gelatin was combined with a plasticizer to produce biodegradable films with satisfactory mechanical and barrier properties, in order to be used as fruit coating. The films were prepared by casting method and a statistical design of 23 was used to evaluate the effect of each polymer and what their combinations would influence over the final product. The formation of a physical blend was confirmed by FTIR. It showed low solubility, varying (10 ± 2) % a (23 ± 4) %, Opacity ranging from (1.06 ± 0.04) to (1.55 ± 0.13) AU x nm/mm, thickness from (0.20 ± 0.01) mm to (0.44 ± 0.03) mm and water vapor transmission rate ranging from 25 ± 0.2 to 30 ± 1.4 g s-1 m-2. Lower amounts of starch led to more flexible, less opaque and soluble films, while the combination of higher levels of starch and chitosan was responsible for lowering films water vapor transmission rate. Thus, the films showed interesting properties for fruit surface coating. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/30685306/Synthesis_and_characterization_of_a_low_solubility_edible_film_based_on_native_cassava_starch_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(18)35809-4 DB - PRIME DP - Unbound Medicine ER -