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

Area of Science:

• Materials Science
• Polymer Chemistry
• Food Science

Background:

• Corona treatment (CT) is a surface modification technique commonly used in the plastics industry.
• Cassava starch is a versatile biopolymer with potential applications in various industries.
• Understanding starch modification is crucial for developing advanced materials.

Purpose of the Study:

• To investigate the effects of corona treatment on different forms of cassava starch (dry granular, humid granular, gelatinized).
• To characterize the structural and property changes induced by CT.
• To evaluate the potential of CT-modified starch for edible film applications.

Main Methods:

• Corona treatment applied to dry granular starch (DS), humid granular starch (HS), and gelatinized starch (GS).
• Rheological analysis (viscosity, viscoelastic moduli) and structural characterization (polymorphic structure, crystallinity, FTIR).
• Fabrication and testing of edible films from modified DS (tensile strength, hydrophilicity, solubility, water absorption, water vapor permeability).

Main Results:

• CT induced a pH drop and altered rheological properties depending on starch form.
• DS and HS showed reinforcement, while GS formed weak gels.
• CT decreased crystallinity and altered polymorphic structure in DS and HS.
• Modified DS films exhibited enhanced tensile strength and reduced hydrophilicity, solubility, water absorption, and water vapor permeability.

Conclusions:

• CT effectively modifies cassava starch, inducing cross-linking in DS and de-polymerization in HS.
• CT-modified DS is suitable for creating robust, hydrophobic edible films.
• These improved properties make CT-modified DS a promising material for food packaging.