Cassava bagasse starch and oregano essential oil as a potential active food packaging material: A physicochemical, thermal, mechanical, antioxidant, and antimicrobial study.

ABSTRACT: This research evaluates the use of cassava bagasse starch and oregano essential oil (OEO) in an active film. For comparison, films of cassava starch (CS) and cassava bagasse starch (BS) were prepared with OEO at 1, 2, and 3 %. Physical, thermal, mechanical, antioxidant, and antimicrobial properties were determined. BS films presented higher thickness, WVP, ΔE, modulus of elasticity, and maximum stress, but lower strain at break compared to CS films. Adding OEO into the films increased their thickness, moisture, solubility, WVP and strain at break. However, maximum stress, modulus of elasticity, and T _dmax decreased. The CS films added with 3 % of OEO showed higher WVP (6.32 × 10^-14 kg m/m².s.Pa), intermediate solubility of 39 % and low maximum

SUBMITTER: Criollo-Feijoo J 

PROVIDER: S-EPMC11382050 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature