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. 2024 Aug 13;10(16):e36150.
doi: 10.1016/j.heliyon.2024.e36150. eCollection 2024 Aug 30.

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

Juliana Criollo-Feijoo  1 , Verónica Salas-Gomez  1 , Fabiola Cornejo  1 , Rafael Auras  2 , Rómulo Salazar  1
Affiliations

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

Juliana Criollo-Feijoo et al. Heliyon. .

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 stress (0.19 MPa) while the BS film with 3 % of OEO presented 5.73 × 10-14 kg m/m2.s.Pa, 30 % and 0.39 MPa, respectively. The increase from 1 % to 3 % of OEO increased the total phenolic compound content and antioxidant activity of the films by 1.3-fold and 3.7-fold, respectively. The incorporation of 3 % OEO in the films inhibited the growth of S. aureus and E. coli. Therefore, BS and OEO films offer a promising solution as biodegradable active food packaging, providing a more sustainable alternative to traditional non-biodegradable plastic packaging.

Keywords: Biodegradable films; Casting; Films properties; Food preservation; Starch-riche residues.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
TGA and DTGA curves of films: a) and c) cassava starch-based films and OEO pure; b) and d) cassava bagasse-based films. OEO: Oregano Essential Oil; CS: cassava starch film; BS: cassava bagasse starch film; C: Films of cassava starch with 1, 2 or 3 % of OEO; B: Films of cassava bagasse starch with 1, 2 or 3 % of OEO.
Fig. 2
Fig. 2
Stress – strain curves of films: a) cassava starch based films and b) cassava bagasse based films (right). CS: cassava starch film; BS: cassava bagasse starch film; C: Films of cassava starch with 1, 2 or 3 % of OEO; B: Films of cassava bagasse starch with 1, 2 or 3 % of OEO.
Fig. 3
Fig. 3
Total phenolic content (left) and oxygen radical absorbance capacity (right) of cassava starch and OEO films and cassava bagasse-based films. Different lowercase letters within the same column indicate significant differences p ≤ 0.05 (Duncan). CS: cassava starch film; BS: cassava bagasse starch film; C: Films of cassava starch with 1, 2 or 3 % of OEO; B: Films of cassava bagasse starch with 1, 2 or 3 % of OEO.
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