Effects of PVA and yerba mate extract on extruded films of carboxymethyl cassava starch/PVA blends for antioxidant and mechanically resistant food packaging.

Autor: Gómez-Bachar L; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina., Vilcovsky M; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina., González-Seligra P; Instituto de Ingenierías y Nuevas Tecnologías, Universidad Nacional del Oeste, San Antonio de Padua, Buenos Aires, Argentina; CONICET, Buenos Aires, Argentina., Famá L; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Física, Laboratorio de Polímeros y Materiales Compuestos, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Física de Buenos Aires (IFIBA), Buenos Aires, Argentina. Electronic address: lfama@df.uba.ar.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 268 (Pt 1), pp. 131464. Date of Electronic Publication: 2024 May 03.
DOI: 10.1016/j.ijbiomac.2024.131464
Abstrakt: Global concerns over environmental damage caused by non-biodegradable single-use packaging have sparked interest in developing biomaterials. The food packaging industry is a major contributor to non-degradable plastic waste. This study investigates the impact of incorporating different concentrations of polyvinyl alcohol (PVA) and yerba mate extract as a natural antioxidant into carboxymethyl cassava starch films to possibly use as active degradable packaging to enhance food shelf life. Films with starch and PVA blends (SP) at different ratios (SP radios of 100:0, 90:10, 80:20 and 70:30) with and without yerba mate extract (Y) were successfully produced through extrusion and thermoforming. The incorporation of up to 20 wt% PVA improved starch extrusion processing and enhanced film transparency. PVA played a crucial role in improving the hydrophobicity, tensile strength and flexibility of the starch films but led to a slight deceleration in their degradation in compost. In contrast, yerba mate extract contributed to better compost degradation of the blend films. Additionally, it provided antioxidant activity, particularly in hydrophilic and lipophilic food simulants, suggesting its potential to extend the shelf life of food products. Starch-PVA blend films with yerba mate extract emerged as a promising alternative for mechanically resistant and active food packaging.
Competing Interests: Declaration of competing interest The authors declare that there are no conflicts of interest.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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