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

• 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
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13030468

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.