Cassava-Starch-Based Films Incorporated with Buriti (Mauritia flexuosa L.) Oil: A New Active and Bioactive Material for Food Packaging Applications

The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti o...

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Bibliographic Details
Published in:Polysaccharides 2022-03, Vol.3 (1), p.121-135
Main Authors: Costa, Danusa Silva da, Takeuchi, Katiuchia Pereira, Silva, Richard Marins da, Oliveira Filho, Josemar Gonçalves de, Bertolo, Mirella Romanelli Vicente, Belisário, Celso Martins, Egea, Mariana Buranelo, Plácido, Geovana Rocha
Format: Article
Language:English
Subjects:
Antioxidants
biopolymer
Biopolymers
Cassava
Emulsifiers
Food
Food packaging
Glycerol
Humidity
Lipids
Mauritia flexuosa
Mauritia flexuosa L
Oil
Oxidation
Permeability
Water content
Water vapor
β-Carotene
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Summary:The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h−1 m−2 kPa−1. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.
ISSN:2673-4176
2673-4176
DOI:10.3390/polysaccharides3010006