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Research & Reviews : Journal of Food Science & Technology

Synthesis and Characterization of a Biodegradable Film from Cassava Residues (Manihot Esculenta) Incorporated with Rosemary Essential Oil

  1. Rafaela de Oliveira
  2. Gabrielle Fusiger Berwian
  3. Aline Dettmer

Abstract

This work aimed to produce the cassava starch film with the addition of glycerol and rosemary essential oil at different concentrations: 0%, 0.5%, and 2% (v/v), and characterize it as to its mechanical properties, water solubility, and soil biodegradation. The extraction of starch from cassava residues was carried out conventionally, consisting of the processes of washing, peeling, disintegration, sedimentation, separation, and drying. The production of starch films was carried out by the casting method. In the water solubility test, the addition of essential oil decreased the solubility of the films, as well as influenced the tensile strength, on the other hand, there was no significant difference in the elongation of the film. In the soil degradation test, it was observed that the films containing essential oil took longer to show visible signs of biodegradation, being more resistant to the action of microorganisms, while the films without the addition of essential oil showed more rapid deformations indicating microbial growth. From this, it is concluded that the incorporation of essential oil leads to significant improvements in the starch films.

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