Biodegradable films based on commercial κ-carrageenan and cassava starch to achieve low production costs

• Published in: International journal of biological macromolecules Vol. 165; no. Pt A; pp. 582 - 590
• Main Authors: de Lima Barizão, Camila, Crepaldi, Marina I., Junior, Oscar de Oliveira S., de Oliveira, Ariel C., Martins, Alessandro F., Garcia, Patricia S., Bonafé, Elton G.
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15.12.2020
• Subjects: Biopolymers; Carrageenan - chemistry; Carrageenan - economics; Food Packaging; Manihot - chemistry; Manihot - economics; Membranes, Artificial; Polysaccharides; Starch - chemistry; Food packaging; Biopolymers; Polysaccharides
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2020.09.150

Biodegradable films have been a great alternative compared to non-renewable sources because of their cytocompatibility, biodegradability, and antimicrobial features. These properties may raise the foodstuff shelf life, reducing costs and economic losses. Indeed, biodegradable films can also reduce the environmental pollution promoted by non-biodegradable conventional packs. For the first time, biodegradable films were produced by casting commercials kappa-carrageenan (κ-car) and cassava starch at different κ-carrageenan/cassava starch weight ratios. Physical, thermal, and mechanical properties were evaluated. Apparent opacity and color analyses suggest that the films present high transparency. The sample 0κ-c supported a film with high water solubility (39.22%) and a low swelling degree (391.6%). The lowest water vapor permeability (WVP) was observed for 50κ-c (3.01×10−8g (Pams)−1). The oil permeability varied from 0.0033 to 0.0043mmm2 d−1. The 100κ-c and 75κ-c films (with high κ-carrageenan contents) had higher stiffness (19.23 and 25.88MPa, respectively) than the 25κ-c and 0κ-c films with elongation at break (ε) of 21.60 and 67.65%, respectively. The thermal stability increased as the starch concentration raised in the blend. We produced low-cost biodegradable films from commercial polysaccharides. These films can be used as food packs. •Cassava starch:kappa-carrageenan:glycerol:poly(vinyl alcohol) blends provide films.•A low water vapor permeability occurs at 50:50 starch:kappa-carrageenan molar ratio.•The thermal stability increases with the addition of starch in the blend.•The kappa-carrageenan is responsible for producing stiff films.•The starch supports films with high elongation at break.