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; Supaporn  Pajareon

Authors

Chanakorn Yokesahachart Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand
Supaporn Pajareon Department of Food Science and Technology, Faculty of Agricultural Technology and Agro-Industry, Rajamangala University of Technology Suvarnabhumi, Phra Nakhon Si Ayutthaya 13000, Thailand

Keywords:

biodegradable films, modified cassava starch, morphology, physico-mechanical properties, thermal stability, water absorption

Abstract

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.

References

ASTM D882-02, Standard Test Method for Tensile Properties of Thin Plastic Sheeting, ASTM International, West Conshohocken, PA, 2002, www.astm.org. DOI: 10.1520/D0882-02

ASTM D570-98, Standard Test Method for Water Absorption of Plastics, ASTM International, West Conshohocken, PA, 1998, www.astm.org. DOI: 10.1520/D0570-98

Berski, W., Ptaszek, A., Ptaszek, P., Ziobro, R., Kowalski, G., Grzesik, M., & Achremowicz, B. (2011). Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers, 83(2), 665-671. DOI: http://dx.doi.org/10.1016/j.carbpol.2010.08.036

Dai, L., Zhang, J., & Cheng, F. (2019). Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films. International Journal of Biological Macromolecules, 132, 897-905. DOI: https://doi.org/10.1016/j.ijbiomac.2019.03.197

de Pauli, R. B., Quast, L. B., Demiate, I. M., & Sakanaka, L. S. (2011). Production and characterization of oxidized cassava starch (Manihot esculenta Crantz) biodegradable films. Starch/Stärke, 63(10), 595-603. DOI: https://doi.org/10.1002/star.201000163

Fonseca, L. M., Goncalves, J. R., Halal, S. L. M. E., Pinto, V. Z., Dias, A. R. G., Jacques, A. C., & Zavareze, E. R. (2015). Oxidation of potato starch with different sodium hyperchlorite concentrations and its effect on biodegradable films. LWT-Food Science and Technology, 60(2), 714-720. DOI: https://doi.org/10.1016/j.lwt.2014.10.052

Gutiérrez, T. J., Morales, N. J., Pérez, E., Tapia, M. S., & Famá, L. (2015). Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches. Food Packaging and Shelf Life, 3, 1-8. DOI: https://doi.org/10.1016/j.fpsl.2014.09.002

Gutiérrez, T. J., Tapia, M. S., Pérez, E., & Famá, L. (2015). Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch. Food Hydrocolloids, 45, 211-217. DOI: https://doi.org/10.1016/j.foodhyd.2014.11.017

Hag, F., Yu, H., Wang, L., Teng, L., Haroon, M., Khan, R.U., Mehmood, S., Amin, B.U., Ullah, R.S., Khan, A., & Nazir, A. (2019). Advances in chemical modifications of starches and their applications. Carbohydrate Research, 476, 12-35. DOI: https://doi.org/10.1016/j.carres.2019.02.007

Han, J. H. (2014). Chapter 9 - Edible films and coatings: A review. In J. H. Han (Ed), Innovations in Food Packaging (2nd ed., pp. 213-255). Academic Press. DOI: https://doi.org/10.1016/B978-0-12-394601-0.00009-6

HunterLab. (2001). EasyMatch QC 4.70 and Above User’s Manual. Hunter associates Laboratory. https://www.hunterlab.de/fileadmin/redaktion/HunterLab_Manuals/easymatch-qc-manual-for-colorflex-ez-product_EN.pdf.

Jaramillo, C. M., Gutiérrez, T. J., Goyanes, S., Bernal, C., & Famá, L. (2016). Biodegradability and plasticizing effect of yerba mate extract on cassava starch edible films. Carbohydrate Polymers, 151, 150-159. DOI: https://doi.org/10.1016/j.carbpol.2016.05.025

Marques, P. T., Lima, A. M. F., Bianco, G., Laurindo, J. B., Borsali, R., Meins, J.-F. L., & Soldi, V. (2006). Thermal properties and stability of cassava starch films cross-linked with tetraethylene glycol diacrylate. Polymer Degradation and Stability, 91(4), 726-732. DOI: https://doi.org/10.1016/j.polymdegradstab.2005.05.020

Oluwasina, O. O., Olaleye, F. K., Oluseegun, S. J., Oluwasina, O. O., & Mohallem, N. D. S. (2019). Influence of oxidized starch on physicomechanical, thermal properties, and atomic force micrographs of cassava starch bioplastic film. International Journal of Biological Macromolecules, 135, 282-293. DOI: https://doi.org/10.1016/j.ijbiomac.2019.05.150

Pelissari, F.M., Andrade-Mahecha, M.M., Sobral, P.J.A., & Menegalli, F.C. (2013). Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocolliods, 30(2), 681-690. DOI: https://doi.org/10.1016/j.foodhyd.2012.08.007

Piyachomkwan, K., & Tanticharoen, M. (2011). Cassava Industry in Thailand: Prospects. The Journal of the Royal Institute of Thailand, 3, 160-170.

Reddy, N., & Yang, Y. (2010). Citric acid cross-linking of starch film. Food Chemistry, 118, 702-711. DOI: https://doi.org/10.1016/j.foodchem.2009.05.050

Seligra, P. G., Jaramillo, C. M., Famá, L., & Goyanes, S. (2016). Biodegradable and non-retrogradable eco-films based on starch–glycerol with citric acid as crosslinking agent. Carbohydrate Polymers, 138, 66-74. DOI: https://doi.org/10.1016/j.carbpol.2015.11.041

Sondari, D., & Iltizam, I. (2018). Effect of hydrogen peroxide on edible film from cassava starch. 2nd International Conference on Chemistry, Chemical Process and Engineering (IC3PE), AIP Conference Proceedings 2026(1), 020083-1–020083-7. DOI: https://doi.org/10.1063/1.5065043

Vu, H. P. N., & Lumdubwong, N. (2016). Starch behaviors and mechanical properties of starch blend films with different plasticizers. Carbohydrate Polymers, 154, 112-120. DOI: https://doi.org/10.1016/j.carbpol.2016.08.034

Xu, A., Guo, K., Liu, T., Bian, X., Zhang, L., & Wei, C. (2018). Effects of different isolation media on structural and functional properties of starches from root tubers of purple, yellow and white sweet potatoes. Molecules, 23(9), 2135. DOI: https://doi.org/10.3390/molecules23092135

Xu, H., Canisag, H., Mu, B., & Yang, Y. (2015). Robust and flexible films from 100% starch cross-linked by biobased disaccharide derivative. ACS Sustainable Chemistry & Engineering, 3(11), 2631-2639. DOI: https://doi.org/10.1021/acssuschemeng.5b00353

Zhang, Y.-R., Wang, X.-L., Zhou, G.-M., & Wang, Y.-Z. (2012). Preparation and properties of oxidized starch with high degree of oxidation. Carbohydrate Polymers, 87(4), 2554-2562. DOI: https://doi.org/10.1016/j.carbpol.2011.11.036

Zhang, Y., Rempel, C., & Liu, Q. (2014). Thermoplastic starch processing and characteristics - A review. Critical Reviews in Food Science and Nutrition, 54(10), 1353-1370. DOI: https://doi.org/10.1080/10408398.2011.636156.

Zhao, Y., & McDaniel, M. (2005). 24 - Sensory quality of foods associated with edible film and coating systems and shelf-life extension. In J. H. Han (Ed), Innovations in Food Packaging (pp.434-453). Academic Press. DOI: https://doi.org/10.1016/B978-012311632-1/50056-5.