Preparation of Cassava Starch-based Trays with Glycerol, Sorbitol and Poly (Vinyl Alcohol): Properties and Influence for Use as Food Packaging

Authors

  • Fernanda Stoffel
  • Luciani Piemolini Barreto
  • Mara Zeni

DOI:

https://doi.org/10.37591/rrjofst.v4i3.508

Abstract

Biodegradable foam trays based on cassava starch were produced by a thermal expansion process, with the additives (glycerol, sorbitol and poly (vinyl alcohol) (PVA)) in different concentrations (2.5, 5.0 and 7.5% (w/w) of starch weight). The influence of the additives in their microstructure, physical and mechanical properties was evaluated. The tray thickness ranged from 1.81 to 2.00 mm and density ranged from 0.20 to 0.35 g/cm3. Then, additives mainly influenced the mechanical properties and hydroscopy of the starch foam trays. The addition of PVA reduced the tray´s water absorption capacity and resulted in the highest values for tensile strength and elongation to break. As demonstrated by sorption isotherm data, the incorporation of PVA at 5% results in a decrease in the equilibrium moisture of starch foams at relative humidity <75%. The produced trays may be a viable alternative for packing dry foods, reducing the use of petroleum-based materials.

 

Keywords: Cassava starch, biodegradable trays, glycerol, sorbitol, poly (vinyl alcohol)

Cite this Article

Fernanda Stofell, Luciani Piemolini Barreto,Mara Zeni. Preparation of cassava starch-based trays with glycerol, sorbitol and poly (vinylalcohol): properties and influence for use as food packaging. Research & Reviews: Journal of Food Science and Technology. 2015; 4(3): 45–52p.

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Published

2018-04-21

Issue

Vol. 4 No. 3 (2015)

Section

Research Article

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