Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment

Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and...

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Bibliographic Details
Published in:Foods 2024-02, Vol.13 (3), p.468
Main Authors: Otálora González, Carlos Mauricio, Felix, Manuel, Bengoechea, Carlos, Flores, Silvia, Gerschenson, Lía Noemí
Format: Article
Language:English
Subjects:
Atmospheric pressure
Biodegradable materials
Cassava
corona treatment
Crosslinking
edible films
Electrodes
Fourier transforms
Gels
Hydrophobicity
Mechanical properties
modification
Packaging materials
Permeability
Plasma
Plastics industry
Polymerization
Rheological properties
Software
Spectrum analysis
Starch
Starches
Surface treatment
Tensile strength
Viscoelasticity
Viscosity
Water absorption
Water vapor
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Summary:Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and structural characteristics of treated starches were studied. A lowering in pH was generally observed after CT and the rheological properties depended on the starch presentation. A reinforcement of DS and HS samples after CT was deduced from higher viscosity values in flow assays and viscoelastic moduli, but weak gels were obtained when CT was applied to GS. Changes in the A-type polymorphic structure, as well as a drop in relative crystallinity, were produced by CT for DS and HS. Additionally, changes in O-H and C-O-C FTIR bands were observed. Therefore, CT can be applied for starch modification, producing predominantly cross-linking in the DS and de-polymerization in the HS. Casting films made from the modified DS showed higher tensile strength and lower hydrophilicity, solubility, water absorption capacity, and water vapor permeability. Thus, the DS cross-linking induced by CT improved mechanical characteristics and hydrophobicity in edible films, which can be better used as packaging materials.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13030468