Development and Characterization of CASSAVA Starch-Based Biodegradable Films Reinforced with Kaolin and Andiroba Oil

The effects of excessive consumption of nonrenewable packaging are detrimental to the environment and human health. In this context, the development of new biodegradable packaging incorporating active ingredients is a technological imperative; however, improving the mechanical and thermal properties of these materials remains a challenge. Therefore, the objective of this study was to develop and characterize biodegradable films based on cornstarch and cassava starch, incorporating andiroba oil and inorganic kaolin reinforcement, focusing on improving their physical, structural, barrier, and bioactive (antioxidant/antimicrobial) properties. The starchy materials presented morphologies consistent with those found in literature. The oil had an acidity index above that permitted by ANVISA, but while it was suitable for incorporation into the films, the other characteristics met the quality standards for vegetable oils. The kaolin presented particle size, crystalline structure, and morphology consistent with the literature. Biofilms were then developed using glycerol as a plasticizer and distilled water as a solvent, promoting the gelatinization process of the starch matrix and inorganic reinforcement of the kaolin. A factorial design was performed to evaluate the influence of starch mass, plasticizer mass, and kaolin mass on the thickness, water solubility, and water vapor permeability of the films, as well as to analyze their mechanical properties and biodegradability. It was demonstrated that the starch matrix mass and plasticizer mass were statistically significant for the behavior of the response variables studied. Furthermore, the inorganic reinforcement contributed significantly to improving the mechanical properties and biodegradability of active films. Therefore, the films obtained have potential for application in the development of biodegradable packaging that ensures higher quality packaged food.