Maria Victória Eiras Grossmann

TL;DR: In this article, the effects of plasticizers (glycerol, sorbitol, and 1:1 mixture of glycerol and Sorbitol) on moisture sorption characteristics of cassava starch films were investigated at three levels of plasticizer concentration (0, 20, and 40 g/100 g starch).

TL;DR: The physicochemical and antimicrobial properties of starch-chitosan films incorporated with oregano essential oil (OEO) and the presence of OEO led to the formation of more flexible films and TGA analysis demonstrated that the addition of chitOSan and OEO did not affect the thermal stability of the films.

TL;DR: In this article, thermal, mechanical and barrier properties of corn, cassava and yam starch films were determined and the behavior of these three starches films under a controlled storage (64% RH and 20°C) was compared.

TL;DR: Yam starch films were produced by thermal gelatinization of starch suspensions using different starch and glycerol concentrations and were compared to control samples without glyceroline as discussed by the authors. But, they did not show that starch gelatinization was complete.

TL;DR: In this paper, Yam starch films were obtained by casting and the effect of different film thicknesses and concentrations of glycerol (1.30, 1.65 and 2.00% w/w) were evaluated.