African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 816

Full Length Research Paper

Development and characterization of biodegradable films from fermented yam (Dioscorea trifida L. f.)

Ana Cecília Nina Lobato
  • Ana Cecília Nina Lobato
  • Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Manaus, Brazil.
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João Batista Dias Damaceno
  • João Batista Dias Damaceno
  • Faculdade de Ciências Agrárias, Universidade Federal do Amazonas, Manaus, Brazil.
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Jaime Paiva Lopes Aguiar
  • Jaime Paiva Lopes Aguiar
  • Laboratório de físico-química de alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, Brazil.
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Eyde Cristianne Saraiva-Bonatto
  • Eyde Cristianne Saraiva-Bonatto
  • Departamento de Engenharia Agrícola e Solos, Universidade Federal do Amazonas, Manaus, Brazil.
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Charline Soares dos Santos Rolim
  • Charline Soares dos Santos Rolim
  • Departamento de Engenharia Agrícola e Solos, Universidade Federal do Amazonas, Manaus, Brazil.
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Nilma de Souza Fernandes
  • Nilma de Souza Fernandes
  • Laboratório de Inovação Tecnológica no Desenvolvimento de Fármacos e Cosméticos, Universidade Estadual de Maringá, Maringá, Brazil.
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Albejamere Pereira de Castro
  • Albejamere Pereira de Castro
  • Departamento de Ciências Fundamentais e Desenvolvimento Agrícola, Universidade Federal do Amazonas, Manaus, Brazil.
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Carlos Victor Lamarão
  • Carlos Victor Lamarão
  • Departamento de Engenharia Agrícola e Solos, Universidade Federal do Amazonas, Manaus, Brazil.
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Francisca das Chagas do Amaral Souza
  • Francisca das Chagas do Amaral Souza
  • Laboratório de físico-química de alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, Brazil.
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  •  Received: 13 June 2019
  •  Accepted: 26 September 2019
  •  Published: 31 October 2019

Abstract

The objective of this work was to develop and characterize biodegradable starch films at 14 and 21 days of fermentation, aiming to develop packaging with added value. For the extraction of starch, yam tubers were washed, crushed, filtered and fermented for 14 and 21 days, and then filtered and dehydrated. Water-starch-glycerol mixtures were prepared in a randomized design using a factorial scheme (5x2), with five concentrations of glycerol (0, 0.5, 1.0, 1.5 and 2.0 mL) using two durations (14 and 21 days) and 6 replicates. The analyzed parameters were thickness, density, solubility, sorption kinetics, humidity, scanning electron microscopy characteristics and color. Analysis of variance revealed significant difference at the 1% level for the interaction of fermentation time and glycerol concentration for the studied variables. Overall, a 21 day fermentation period gave better characteristics of density, humidity and color and the addition of plasticizer positively influenced the parameters studied.

 

Key words: Gelatinization, packaging, fermentation, starch.