Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging
School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
Research Unit of Innovative Food Packaging and Biomaterials, Mae Fah Luang University, Chiang Rai 57100, Thailand
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
Division of Biotechnology, Faculty of Agro-Industry Chiang Mai University, Chiang Mai 50100, Thailand
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50100, Thailand
Author to whom correspondence should be addressed.
Polymers 2020, 12(2), 366; https://doi.org/10.3390/polym12020366
Received: 28 November 2019 / Revised: 13 January 2020 / Accepted: 15 January 2020 / Published: 7 February 2020
(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)
Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.