Effect of glycerol, peanut oil and soybean lecithin contents on the properties of biodegradable film of improved cassava starches from Côte d’Ivoire

Edible films have been successfully used in the food packaging industry for several decades. Today natural polysaccharides, including cassava starch,are increasingly being used in the production of such biodegradable edible films and food packaging. In Côte d'Ivoire, there are improved cassava varieties whose starches have not yet been tested in the production of biodegradable films. In thisstudy, the optical and mechanical properties and the water solubility of starch-based composite films of four improved cassava varieties withadded glycerol, peanut oil and soy lecithin were determined. Starchwas obtained by cold water extraction from native cassava from the varieties Bocou 1, Bocou 2, Yavo and TMS. Films preparation was made bycasting methodwithcassava, glycerol (25-30 %), peanutoil (5-10 %) and soybean lecithin (0-5 %). Increasing the glycerol content, increased L*color valueand elongationat break and decreased a*, b*, colourdifference (ΔE*ab) and tensilestrength of the composite films. Also, increasing the oil content from 5 to 10%, increased the opacity, b*, ΔE*ab, water solubility, elongationat break but decreased L*, a* and tensilestrength. Similarly, increasing the soy lecithin content from 0 to 5%, increased the opacity, L*, b* and ΔE*ab, but decreased a*, of the starch-based composite films. The results suggest an ideal formulation of 4% starch/25% glycerol/5% oil/5% soy lecithinfor a film with optimum mechanical properties with low solubility.