Characterization and application of biodegradable edible films produced by casting from combinations of rice, cassava and potato starches with gelatin

• Sandra Acosta ^[1] ; Cesar Moreira ^[1] ; Erick Cando ^[1]
  1. [1] Escuela Superior Politecnica del Litoral

     Escuela Superior Politecnica del Litoral

     Guayaquil, Ecuador

     
• Localización: Global Partnerships for Development and Engineering Education: Proceedings of the 15th LACCEI International Multi-Conference for Engineering, Education and Technology,July 19-21, 2017, Boca Raton, FL, United States / Victor Hugo Gonzalez Jaramillo (dir.), Pedro Fabricio Zanzzi Diaz (dir.), Rudy Altamirano Zambrano (dir.), Gissela Ganchozo Ortega (aut.), 2017, ISBN 978-0-9993443-0-9
• Idioma: inglés
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• Resumen

  • The study of polysaccharides properties to make biodegradable films has been of research interest; due to its characteristics, these can be applied as an alternative material in the packaging industry. In the present study, films were produced by a casting method. For this investigation, dispersions of cassava (Y), potato (P), and rice (A) starch 2% (w/w) of total solids (TS) were combined (50:50) with gelatin, then, 30% (w/w) glycerol was added as a plasticizer. The formulas (YG, PG, AG) were characterized in thickness (µm) and water vapor permeability (WVP g mm kPa-1h-1m-2) at 10, 20, 40 and 60 days. The results suggest that PG and YG showed the highest thickness value, contrary to AG. On the other hand, the results of WVP suggested that the film YG at 60 days (2.15 g mm kPa-1h-1m-2) showed the lowest values for permeability, meanwhile, the PG was the most permeable film (3.8 g mm KPa-1h-1m2). Thereafter, bags were made using the casted films, and used as a packaging for peanuts; moisture levels were measured after 10, 20, 40 and 60 days. Results suggested that there was not significant difference among them, the peanuts shown a final moisture value of 7.4%, being the limit of moisture for peanuts 9%. This result justifies the application of the obtained film as a food packaging due to its characteristic of good barrier for water vapor therefore protecting the food stuff.