Influence of essential oils on the characteristics of a biofilm made with cassava husk starch
DOI:
https://doi.org/10.33936/revbasdelaciencia.v9i2.6053Keywords:
cassava peel, bioactive packaging, lavender, oreganoAbstract
Cassava peel constitutes a food waste that is presented as a viable alternative for the manufacture of biodegradable
packaging. The incorporation of essential oils with antimicrobial activity in biopolymeric packaging allows the
obtaining of active materials that increase the shelf life of the food. In this research, INIAP 650 cassava peel
starch was used to prepare a biodegradable film to be used as food packaging. Physicochemical properties were
evaluated, including thickness, density, humidity and solubility in water, acid (HCl) and base (NaOH), optical
properties (color), and biodegradability. The films were prepared using the casting technique with the addition of
glycerol as a plasticizer. In the final stage of the process, essential oils of oregano and lavender were incorporated
separately, as well as their mixtures. The results indicate that the humidity and density of the film are not influenced
by the addition of essential oils; on the contrary, the solubility in H2O, HCl and NaOH increases in the presence
of essential oils, being proportional to the concentration for HCl and NaOH. The color of the film tends towards
darkness with values considerably lower than those obtained from cassava starch. The biodegradability of the films
after 21 days reached a disintegration of up to 50% in relation to their initial weight. The results indicate that the
manufactured films represent a new alternative for active food packaging applications.
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