Food Science and Technology (Campinas)
Print version ISSN 0101-2061
On-line version ISSN 1678-457X
HENRIQUE, Celina Maria; CEREDA, Marney Pascoli and SARMENTO, Silene Bruder Silveira. Physical characteristics of cassava modified starch films. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.1, pp.231-240. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612008000100033.
Cassava starches may be used as raw materials for developing biodegradable films. Some starch modification processes can make them miscible in cold water and others can modify their film properties, making them stronger and more flexible. The aim of this study was to evaluate the physical characteristics of biodegradable films developed from cassava modified starches using the casting process (dehydration of a filmogenic solution on Petri dishes). The modified starches used were cross linked, low and high viscosity carboxymethyl starches and esterified starch. Starch viscosity is an important property to produce the filmogenic solution and it was tested using the Rapid Visco Analyser (RVA). Excepting cross linked starch, all modified starches presented cold solubility. This property enables an easier preparation of the filmogenic solutions. However, all modified starches presented a severe reduction of setback values, property associated with film formation. The cassava modified starch films were compared to commercial PVC films of 0.0208 to 0.0217 mm thickness. The cassava modified starch films presented thickness values from 0.0551 to 0.1279 mm. The minimum thickness values were observed in pre-gelatinized and cross linked films. The scanning electron microscopy analysis of the films showed differences among the starches. The resulting films were transparent and homogeneous. There was no significant interference of film thickness in water vapor permeability and the films with 5% dry matter were more permeable than the PVC film. However, when modified starch films are compared to PVC commercial films, there is still much research to be made in the formulation to improve several properties necessary to fulfill the requirements of food packaging today.
Keywords : cassava; modified starch; film; viscosity.