Cassava-Starch-Based Films Incorporated with Buriti (Mauritia flexuosa L.) Oil: A New Active and Bioactive Material for Food Packaging Applications

The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 22 with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h−1 m−2 kPa−1. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation.

Fortification of cassava starch with coconut residue: effects on flours’ functional properties and products’ (Tapioca meals) nutritional and sensory qualities

Consumers are show interest in plant-based by-products due to their potential health-promoting properties. Coconut residue is food waste from coconut milk that is potentially rich in bioactive compounds, protein and dietary fibre. The effects of substituting cassava starch with coconut residue on the functional properties (bulk density, water absorption and swelling indexes), proximate composition, the energy value of flour, and sensory characteristics of tapioca grit's meal were studied. Cassava starch was mixed with coconut residue powder in five formulations that had 0, 10, 20, 30, and 40% of coconut residue powder, before being made into tapioca grits. The results showed that the bulk density, water absorption and swelling indexes decreased, whilst protein increased with the increasing addition of coconut residue. The colour of tapioca meals did not have any pronounced change in colour due to added coconut residue. Sensory results showed that tapioca samples fortified with 30% coconut residue was the most preferred with ranking in terms of aroma (8.7), overall acceptability (8.7) and willingness to buy (8.6) compared to other samples. Fortifying cassava starch with food waste like coconut residue improved the protein and fibre contents, and enhanced value addition and food product (tapioca meal) sensory quality.