A Comparative Study on Characteristics and Properties of Food Packaging Film

from Cassava Starches of Different Varieties Grown In Ethiopia

Dawit M. , MSc in Chemical Engineering(Food Process Stream)
and

Endale W. , MSc in Environmental Engineering

College of Engineering and Technology

Department of Food Engineering
20 February 2024
Dilla, Ethiopia
Presentation outlines

Introduction

 Statement of the problem

 Objectives

Materials and methods

 Starch Extraction
 Introduction
Food packaging films:

Thin layer materials used to preserve, protect and distribute various

food items.

Protect food from dirt, germs, liquids, and gases.

 Food products such dry foods, liquid and semi-solid foods, meat,
cheese, snack foods, biscuits, dairy products, and other bakery items
are all packaged using packaging films.
 The advantages of edible films
 It maintains the original appearance of the product.

 It can be eaten directly with foods

 Safe for the environment.

 it is vital to replace conventional plastics by renewable and

biodegradable films

 It is biodegradable
Starch–based food packaging films

 they owing to lower cost,

 biodegradability,

 thermoplastic behavior and availability in abundance

 Lower time consumption when manufactured

• Easy to develop
 Source of starch
 Barley, maize, rice, sweet potato, and cassava.

 Cassava is one of the food crops containing high amount of starch.

 It has outstanding ecological adaptation, low labor requirement, ease

of cultivation, high yields, and drought tolerant crops

 Along with being used as food, cassava root is also used as a source of
industrial raw materials for the manufacture of starch, bio plastics,
glucose, bakery, confectionery, and food products
 Cont…
 Cassava starch can be used to create biodegradable food packaging
films

 It is also a productive cash crop for businesses and a significant source

of high-quality starch that is less expensive than other starches
typically utilized in the food industry

 Cassava starch can be used to create biodegradable food packaging

films
Cont…
 Statement of the problem
So far, the most popular packaging film for foodstuffs is plastic
materials like polyethylene and polystyrene

But, these materials are not biologically degradable and dangerous

substances may migrate into food from the plastic materials

Environmental effect of synthetic plastics

Cassava is under utilized crop in Ethiopia

Cont..
 Objectives of the study
General Objective

To compare physio-chemical, mechanical and barrier properties food

packaging films developed from cassava starches of different varieties
grown in Ethiopia
 Specific objectives
a) to isolate starches from roots of different locally grown cassava
varieties.
b) to compare the physicochemical properties of starches isolated
from roots of different locally grown cassava varieties
c) to develop food packaging films from the isolated starches
d) to assess food packaging film parameters for the developed film
 Materials and methods
Chemical/ reagents Purpose in this study

Potassium hydroxide(KOH)
Sodium hydroxide(NaOH) To determine the starch's crude fiber, crude fat, and amylose
Petroleum ether
Distilled water For washing purpose
Boric acid
Hydro chloric acid,
Sulfuric acid(H2SO4) For the determination of crude protein and nitrogen content of starch.
K2SO4 and CuSO4
Ammonium sulphate.
99 % ethanol
Glacial Acetic acid(99.5wt/v)
For determination of Amylose and amylopectin content of starches.
Iodine(I2)
Potassium iodide(KI)
Sun flower oil  For oil absorption tests of starches
Starch extraction
Extracted Cassava
starch
Proximate Analysis of Cassava starch

Moisture
Ash
Fat
Protein
Crude fiber
Total carbohydrate
Physio-chemical and functional properties of cassava starch
Amylose content (%)

Amylopectin (%)

Swelling power(g/g)

Water absorption (g/g)

Oil absorption (g/g)

Water solubility (%)

proximate composition of starches from two cassava varieties

Results
Proximate analysis Kello Qulle

Moisture 11.4±0.245 10.6±0.286

Ash 1.1±0.124 0.13±0.004
Fat 0.11±0.004 0.13±0.005
Protein 0.52±0.008 0.35±0.004
Crude fiber 0.01±0.004 0.09±0.012
Physio-chemical and functional properties of cassava starch

Values
Properties
Kello Qulle
Amylose content (%) 19.16±0.147 26.29±0.004
Amylopectin (%) 80.83±0.012 73.71±0.008
Swelling power(g/g) 7.56±0.012 5.32±0.008
Water absorption
9.828±0.001 24.853±0.001
(g/g)
Oil absorption (g/g) 19.94±0.012 21.93±0.012
Water solubility (%) 31.50±0.012 36.90±0.047