Comparative study of physico-mechanical properties, thermal stability and water absorption of biodegradable films prepared from commercial oxidized and cross-linked cassava starches
- Chanakorn Yokesahachart, Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Thailand, Corresponding author E-mail: firstname.lastname@example.org
- Supaporn Pajareon, Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya, Thailand
Physico-mechanical properties, thermal stability and water absorption of biodegradable films from chemically modified cassava starches were investigated. Two types of commercial modified cassava starches as oxidized cassava starch and cross-linked cassava starch were prepared by film casting. Starch solution was prepared at a concentration of 1% w/w (dry basis) and glycerol was used as a plasticizer. Unmodified cassava starch was used as the control film. The obtained films were characterized based on their physical, morphological, mechanical and thermal properties as well as water absorption. Results indicated that oxidized and cross-linked cassava starch films were easily fabricated using the film casting method with glycerol content at 30% w/w of dried starch weight as a plasticizer. Thickness of modified cassava starch films ranged 0.06-0.16 mm. Oxidized cassava starch and cross-linked cassava starch films were transparent. Cassava starch modified by both oxidation and cross-linking methods resulted in improved tensile strength of films at 2.39-4.59 folds with reduced water absorption by 3.36-3.72 folds. Chemical modification with oxidation resulted in cassava starch films with high transparency, smooth surface and high strength and stiffness, while cross-linking produced cassava starch films with high extensibility. Hence, biodegradable films from both oxidized and cross-linked cassava starches have a great potential to be applied to food packaging.
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