Starch-based edible films of improved cassava varieties Yavo and TMS reinforced with microcrystalline cellulose

Adjouman Yao Désiré; Nindjin Charlemagne; Kouadio Degbeu Claver; Tetchi Fabrice Achille; Sindic Marianne

doi:10.1016/j.heliyon.2021.e06804

Starch-based edible films of improved cassava varieties Yavo and TMS reinforced with microcrystalline cellulose

Heliyon. 2021 Apr 16;7(4):e06804. doi: 10.1016/j.heliyon.2021.e06804. eCollection 2021 Apr.

Authors

Adjouman Yao Désiré^{1

2}, Nindjin Charlemagne^{1

2}, Kouadio Degbeu Claver¹, Tetchi Fabrice Achille¹, Sindic Marianne³

Affiliations

¹ Université Nangui Abrogoua, UFR des Sciences et Technologies des Aliments, 02 BP 801 Abidjan 02, Côte d'Ivoire.
² Centre Suisse de Recherches Scientifiques en Côte d'Ivoire, CSRS-CI, 01 BP 1303 Abidjan 01, Côte d'Ivoire.
³ Université de Liège, Gembloux Agro-Bio Tech, Laboratoire Qualité et Sécurité des Produits Agroalimentaires, Passage des Déportés, 2, 5030 Gembloux, Belgium.

Abstract

The results of a recent study on starch-based films of improved cassava varieties show that these films have poor barrier properties and lower mechanical strength. Thus, for some applications, improving their resistance to breaking forces is a key factor in making their use possible and sustainable. In this study, to the starch of two improved varieties of cassava (Yavo and TMS), combined with peanut oil, soybean lecithin, glycerol was added microcrystalline cellulose (MCC) at 0, 7, 15 and 30 %. The addition of microcrystalline cellulose has resulted in an increase in the opacity (223.91 nm.UA to 425.33 nm.UA for Yavo and 251.42 nm.UA to 434.51 nm.UA for TMS), tensile strength (7.15 MPa-10.99 MPa for Yavo and 7.77 MPa-13.18 MPa for TMS), and Young's modulus (331.29 MPa-1351.08 for Yavo and 343.79 MPa-1476.08 MPa for TMS) of films. However, MCC induced a decrease in moisture content (15.99 %-11.43 % for Yavo and 14.24 %-10.66 % for TMS), water solubility (24.84 %-20.61 % for Yavo and 24.15 %-19.36 % for TMS), elongation at break (22.75 %-1.31 % for Yavo and 21.25 %-1.19 % for TMS) and water vapour permeability (WVP) (1.98 × 10^-11 to 1.39 × 10^-11 g Pa^-1. s^-1.m¹ for Yavo and 1.93 × 10^-11 to 1.29 × 10^-11 g Pa^-1. s^-1.m¹). The MCC has also produced yellowish-coloured films. MCC has been shown to be effective in improving starch-based films of improved cassava varieties Yavo and TMS. These two varieties can be used in combination with MCC to produce food packaging.

Keywords: Edible films; Films properties; Microcrystalline cellulose; Yavo and TMS starch.