Yerba mate extract as plasticizer in starch films

CAROLINA MEDINA JARAMILLO; PAULA GONZÁLEZ SELIGRA; S.GOYANES, L. FAMA; C. BERNAL

Buenos Aires

Conferencia; Comat 2015; 2015

ITPN

The incorporation of antioxidants into biodegradable and edible films is a current strategy to increase the shelf life of foods and prevent spoilage reactions. Cassava starch based films containing different concentration of extract of yerba mate as antioxidant 0 wt% (TPS), 5 wt% (TPS-Y5) and 20 wt% (TPS-Y20)) were developed. The structure and mechanical behavior of the films was evaluated. The addition of the extract led to increments in surface roughness and contact angle, indicating hydrofobic behavior of the films surface. Through observations of decreases in elastic modulus and tensile strength, and important increases in the strain at break values, it demonstrated that the use of the extracts entails to more flexible materials, as a plasticized film.