Starch: An ancient food coated with nanotechnology
DOI:
https://doi.org/10.24054/limentech.v11i1.1573Keywords:
Starch, Manihot esculenta, nanoparticles, coatings, yuccaAbstract
Cassava, Manihot esculenta, a tuber native to America, provides a very important source of starch and is the main food of communities mainly in tropical areas of America, where it has been cultivated for more than 4000 years, according to pictorial remains and ruins of pre-Columbian civilizations. This work aims to establish the most appropriate formulation of starch film, to establish its use in the biodegradable packaging industry. The artisanal extraction method of cassava was adapted to laboratory conditions and starch films were manufactured with glycerol as a plasticizer and chitosan as an antimicrobial, at different concentrations of each component. These films were characterized by analyzing their physical properties: humidity, thickness, water solubility index (WSI) and transparency; barrier: water vapor permeability (WVP); mechanical: tensile stress (TS) and percentage elongation (%E); rheological (film-forming solutions); structural: X-ray diffraction and FTIR spectroscopy. and microbiological: antimicrobial activity of the prepared films. The film that showed the best performance in terms of ISA PVA, ET, %E was selected. This film was subjected to X-ray diffraction analysis, FTIR spectroscopy, differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Nanoparticles obtained from plant sources were added to the selected film, in order to evaluate its viability as a matrix for coatings, films or packaging materials for food and industrial products.
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