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Films based on cassava starch reinforced with soybean hulls or microcrystalline cellulose from soybean hulls

Author:
Merci, Aline, Marim, Renan Guilherme, Urbano, Alexandre, Mali, Suzana
Source:
Food packaging and shelf life 2019 v.20 pp. 100321
ISSN:
2214-2894
Subject:
cassava starch, cellulose, extrusion, food packaging, glycerol, hygroscopicity, permeability, plasticizers, polymers, shelf life, solubility, soybean hulls, starch, water vapor
Abstract:
The objectives of this work were to produce films based on cassava starch reinforced with soybean hulls (SH) or microcrystalline cellulose (MCC) obtained from SH by reactive extrusion. The SH and MCC were used at different concentrations (0, 2.5, and 5.0% w/w), and glycerol (25–30 % w/w) was used as a plasticizer to obtain films by extrusion. The addition of 2.5% SH and MCC led to films with lower solubility, water vapor permeability and hygroscopicity than pure starch film, and incorporation of 2.5% MCC improved the film flexibility. The addition of 5% fiber (SH or MCC) resulted in more brittle and hygroscopic films. The incorporation of 2.5% SH and MCC generated films with better performance than that of pure starch ones, and this combination could be a strategy to obtain extruded films with a fully renewable source of polymeric matrix composed mainly of starch.
Agid:
6374934