TY - JOUR
T1 - Physical properties of edible films based on cassava starch as affected by the plasticizer concentration
AU - Bergo, P. V.A.
AU - Carvalho, R. A.
AU - Sobral, P. J.A.
AU - Dos Santos, R. M.C.
AU - Da Silva, F. B.R.
AU - Prison, J. M.
AU - Solorza-Feria, J.
AU - Habitante, A. M.Q.B.
PY - 2008/3
Y1 - 2008/3
N2 - The aim of this work was to investigate the effect of glycerol contents on physical properties of cassava starch films. The films were prepared from film-forming solutions (FFS) with 2g cassava starch/100g water and 0, 15, 30 and 45g glycerol/100g starch, and were analysed to determine its mechanical properties by tensile tests, the glass-transition temperature (Tg) by differential scanning calorimetry (DSC) and the crystallinity by X-ray diffraction (XRD). The infrared spectra of the films were also recorded. The resistance values of the films decreased, while those of the elasticity increased with an increase in glycerol concentration due to the plasticizer effect of glycerol, which was also observed in DSC curves. The Tg of the films prepared decreased with the glycerol content. However, for samples with 30 and 45 g glycerol/100 g starch, two Tg curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, the films with 0 and 15gglycerol/100g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45 g glycerol/100 g starch. The results obtained with Fourier transform infrared (FTIR) corroborated these observations.
AB - The aim of this work was to investigate the effect of glycerol contents on physical properties of cassava starch films. The films were prepared from film-forming solutions (FFS) with 2g cassava starch/100g water and 0, 15, 30 and 45g glycerol/100g starch, and were analysed to determine its mechanical properties by tensile tests, the glass-transition temperature (Tg) by differential scanning calorimetry (DSC) and the crystallinity by X-ray diffraction (XRD). The infrared spectra of the films were also recorded. The resistance values of the films decreased, while those of the elasticity increased with an increase in glycerol concentration due to the plasticizer effect of glycerol, which was also observed in DSC curves. The Tg of the films prepared decreased with the glycerol content. However, for samples with 30 and 45 g glycerol/100 g starch, two Tg curves were observed, probably due to a phase separation phenomenon. According to the XRD diffractograms, the films with 0 and 15gglycerol/100g starch presented an amorphous character, but some tendency to show crystalline peaks were observed for films with 30 and 45 g glycerol/100 g starch. The results obtained with Fourier transform infrared (FTIR) corroborated these observations.
KW - Differential scanning calorimetry
KW - Edible films
KW - Fourier transform infrared
KW - Mechanical properties
KW - X-ray diffraction
UR - http://www.scopus.com/inward/record.url?scp=41849095192&partnerID=8YFLogxK
U2 - 10.1002/pts.781
DO - 10.1002/pts.781
M3 - Artículo
SN - 0894-3214
VL - 21
SP - 85
EP - 89
JO - Packaging Technology and Science
JF - Packaging Technology and Science
IS - 2
ER -