caa a22 4500 445384905 CHVBK 20180317143029.0 cr unu---uuuuu 170323e20110901xx s 000 0 eng 10.1007/s10924-011-0325-1 doi (NATIONALLICENCE)springer-10.1007/s10924-011-0325-1 Effect of Manufacturing Process and Xanthan Gum Addition on the Properties of Cassava Starch Films [Elektronische Daten] [Cristina Melo, Maria Grossmann, Fábio Yamashita, Elza Youssef, Luiz Dall'Antônia, Suzana Mali] The objective of this work was to manufacture biodegradable films by two different processes (casting and extrusion), from different combinations of cassava starch and xanthan gum. These films were produced by casting and by extrusion from six different starch-xanthan gum combinations (0, 2, 4, 6, 8 and 10% w/w), containing glycerol as plasticizer (20% w/w) and were also characterized according to their microstructure, optical, mechanical, and barrier properties. Scanning electron microscopy of the starch-xanthan gum extruded films showed reticulated surface and smooth interior, suggesting that xanthan was driven to the surface and gelatinized starch to the interior of the films during extrusion. Films manufactured by casting were entirely homogeneous. In general, casted films presented lower opacity and water vapor permeability and higher stress at break than films manufactured by extrusion. Xanthan gum addition affected mechanical properties of starch films, improving their stress and strain at break, especially for extruded samples, but these properties did not show stability at different RH conditions. Springer Science+Business Media, LLC, 2011 Biodegradable films nationallicence Extrusion nationallicence Microstructure nationallicence Mechanical properties nationallicence Water vapor permeability nationallicence Melo Cristina Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO BOX 6001, 86051-990, Londrina, PR, Brazil aut Grossmann Maria Department of Food Science and Technology, CCA, State University of Londrina, Londrina, Brazil aut Yamashita Fábio Department of Food Science and Technology, CCA, State University of Londrina, Londrina, Brazil aut Youssef Elza Department of Food Science and Technology, CCA, State University of Londrina, Londrina, Brazil aut Dall'Antônia Luiz Department of Chemistry, CCE, State University of Londrina, Londrina, Brazil aut Mali Suzana Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO BOX 6001, 86051-990, Londrina, PR, Brazil aut Journal of Polymers and the Environment Springer US; http://www.springer-ny.com 19/3(2011-09-01), 739-749 1566-2543 19:3<739 2011 19 10924 https://doi.org/10.1007/s10924-011-0325-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s10924-011-0325-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Melo Cristina Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO BOX 6001, 86051-990, Londrina, PR, Brazil aut NATIONALLICENCE 700 1- Grossmann Maria Department of Food Science and Technology, CCA, State University of Londrina, Londrina, Brazil aut NATIONALLICENCE 700 1- Yamashita Fábio Department of Food Science and Technology, CCA, State University of Londrina, Londrina, Brazil aut NATIONALLICENCE 700 1- Youssef Elza Department of Food Science and Technology, CCA, State University of Londrina, Londrina, Brazil aut NATIONALLICENCE 700 1- Dall'Antônia Luiz Department of Chemistry, CCE, State University of Londrina, Londrina, Brazil aut NATIONALLICENCE 700 1- Mali Suzana Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO BOX 6001, 86051-990, Londrina, PR, Brazil aut NATIONALLICENCE 773 0- Journal of Polymers and the Environment Springer US; http://www.springer-ny.com 19/3(2011-09-01), 739-749 1566-2543 19:3<739 2011 19 10924 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer