Technological parameters of cassava starch/carboxymethyl cellulose blend-based films added of soy lecithin and tocopherol mix

Abstract

The aim was to evaluate the technological properties of films based on cassava starch/carboxymethyl cellulose added to soy lecithin and tocopherol mix. The films were prepared by casting from a cassava starch/carboxymethyl cellulose mixture and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix) and LT and LT2 (with soy lecithin and tocopherol mix). Thickness, water solubility, water content, film weight, contact angle, permeability test, mechanical tests, antioxidant activity, biodegradability, color, thermogravimetry, and FTIR tests were performed. The results showed that the films containing soy lecithin (L, LT, and LT2) were more hydrophilic and had a denser structure than film B, but the LT and LT2 films were slightly yellow-green, malleable and showed few bubbles or cracks. In addition, all the films developed are biodegradable. It was also found that the antioxidant remained in the films to which it was added (LT and LT2) and that the LT2 film showed the highest antioxidant activity. It is strongly recommended for application in active food packaging.

Keywords

• Active packaging
• Antioxidant
• Emulsifier
• Food packaging
• Biodegradable
• Tocopherol mix