Constrained mixture design applied to the development of cassava starch-chitosan blown films

PELISSARI, F.M., YAMASHITA, F., GARCIA, M.A., MARTINO, M.N., ZARITZKY, N.E., GROSSMANN, M.V.E

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 p. 262 - 267

0260-8774

Films composed of cassava starch, chitosan and glycerol were produced by blown extrusion and employing a design for constrained surfaces and mixtures. The effects of the components of the mixture on the mechanical properties, water vapor permeability (WVP) and opacity of the films were studied. According to the models generated by the design, the concentration of starch had a positive effect in all properties. The plasticizer glycerol and its interactions with other components had a positive effect on increasing the WVP. The presence of a higher relative concentration of chitosan favored the formation of more rigid and opaque and less permeable films. In general, the concentrations of starch, chitosan and glycerol led to changes in the film properties, potentially affecting their performance. The design for constrained surfaces and mixtures proved to be a useful tool for this type of study due to the complexity of the conditions of film formation