Volume 3, March 2015, Pages 1–8
Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
Highlights
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- Evaluated edible films have applications in the food industry.
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- Materials from phosphatized starches presented higher hydrophilic characteristics.
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- Materials from phosphatized starches increase the temperature of degradation.
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- Films made from cush-cush yam have higher crystallinity.
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- Edible films with higher crystallinity were associated with low moisture content.
Abstract
Edible,
biodegradable films based on native and phosphated cush-cush yam and
cassava starches plasticized with glycerol were developed by casting.
The starches were chemically modified by cross-linking with sodium
trimetaphosphate (STMP). The physicochemical properties of each of the
different starch films were then evaluated and compared in order to
determine their potential applications in the food industry. The amylose
molecules in the cassava starch strongly interacted with glycerol
resulting in an increase in the number of hydrogen bonds. This led to a
slight shift upwards in the temperature required for the onset of the
degradation of the cassava starch-based films, and even higher
temperatures for degrading the films based on the modified starches.
Films made from phosphated starches were more hydrophilic, producing an
increase in solubility and crystallinity. Finally, the characteristics
of the cassava films developed suggest that they would make good
packaging materials, while films derived from cush-cush yam are more
suitable as food coatings.
Graphical abstract
Keywords
- Biodegradable edible films;
- Cush-cush yam;
- Cassava;
- Cross-linking
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