Food packaging from composited cassava starch with high oil and water resistance

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN NGOC ANH TOPIC TITLE: FOOD PACKAGING FROM COMPOSITED CASSAVA STARCH WITH HIGH OIL AND WATER RESISTANCE BACHELOR THESIS Study Mode : Full - time Major : Food Technology Faculty : Biotechnology and Food Technology Batch : 2014 – 2018 Thai Nguyen, 2018 THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN NGOC ANH TOPIC TITLE: FOOD PACKAGING FROM COMPOSITED CASSAVA STARCH WITH HIGH OIL AND WATER RESISTANCE BACHELOR THESIS Study Mode : Full - time Major : Food Technology Faculty : Biotechnology and Food Technology Batch : 2014 – 2018 Supervisors : Assoc Prof Orapin Kerdchoechuen, Ph.D Assoc Prof Natta Laohakunjit, Ph.D Dr Nattapon Kaisangsri Dr Vu Thi Hanh Thai Nguyen, 2018 i DOCUMENTATION PAGE WITH ABSTRACT Thai Nguyen University of Agriculture and Forestry Major Food Technology Student name Nguyen Ngoc Anh Student ID DTN 1453170066 Thesis Title Food packaging from composited cassava starch with high oil and water resistance Assoc Prof Orapin Kerdchoechuen, Ph.D Supervisors Assoc Prof Natta Laohakunjit, Ph.D Dr Nattapon Kaisangsri Dr Vu Thi Hanh Abstract: Cassava is one of the important food crops that cultivated around the world For Asia, India, Indonesia, Thailand and Viet Nam are the major countries producing cassava Moreover, cassava starch has been considered as one of the most expectation materials for biodegradable packaging Previous studies have shown that cassava starch could create biofilms and bio foams But products have many disadvantages Thus, this research aimed to improve the high oil and water resistance of cassava starch foam by adding rice bran and cassava pulp at 0, 10 and 20% by weight of starch The additive was mixed with concentration of cassava starch; 40, 60 and 80% (w/v) The foam was obtained by the hot baking mold which temperature was controlled at 2500 C for Results showed water absorption (WAI) and water solubility index (WSI) of cassava starch foam adding with rice bran and cassava pulp decreased more than cassava starch foam This proves that water resistance improved Moreover, the foam mechanical properties were improved, too It was found that flexural strength increased when mixed with 20% rice bran + 80% cassava starch (5.05 MPa) and with 10% cassava pulp + 60% cassava starch (5.17 MPa) Compressive strength was also improved with the addition of rice bran and cassava pulp The cassava starch foam trays with 20% rice bran + 80% cassava starch were 4.1 MPa and with 20% cassava pulp + 80% cassava starch 3.27 MPa In other hands, the oil absorption of cassava starch foam mixed ii with rice bran and cassava pulp slightly decreased with the addition of the rice bran and cassava pulp The cassava starch foam trays in this study might be an alternative for packaging low water content and oily foods Keywords: Number of pages: Cassava starch foam, rice bran, cassava pulp, water absorption, water solubility, oil absorption 32 Date of Submission: iii ACKNOWLEDGMENTS Firstly, I would like to express my gratitude to the both of my supervisors Assoc Prof Dr Orapin Kerdchoechuen, Assoc Prof Dr Natta Laohakunjit from School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi (KMUTT), Bangkok, Thailand and Dr.Vu Thi Hanh from Department of Post-harvest Technology, Faculty of Biotechnology and Food Technology, Thai Nguyen University of Agriculture and Forestry (TUAF), Thai Nguyen City, Vietnam, who help, give me the best conditions and sharing precious experience for me to complete the bachelor thesis I also would like to express my greatest and sincere gratitude to my mentor Dr Nattapon Kaisangsri for teaching me during the time of my internship Special thanks to the members of of Laboratory of the Phytobio-active and Flavor Lab for motivating and guiding me about lab research works Moreover, I would like to thank my family, my friends for supporting me as an internship at KMUTT I sincerely thank all lecturers at Faculty of Biotechnology and Food Technology, TUAF, I also thank the Vietnamese students and my friends in Thailand for helping me during this internship iv CONTENTS DOCUMENTATION PAGE WITH ABSTRACT ii LIST OF FIGURES .vii LIST OF TABLES viii LIST OF ABBREVIATIONS ix CHAPTER 10 INTRODUCTION 10 1.1 Rationale 10 1.2 Objectives .12 1.3 Hypothesis 12 1.4 Expected benefits 12 CHAPTER 13 THEORY AND LITERATURE REVIEW 13 2.1 Food Packaging 13 2.3 Cassava starch .14 2.4 Starch foam .15 2.5 Improvement of starch foam 15 2.5.1 Cellulose .16 2.5.2 Lipid 17 2.5.3 Protein 17 CHAPTER 19 MATERIALS AND METHODS 19 3.1 Materials 19 3.2 Methods 19 3.2.1 Experiment 1: Improve water and oil resistance of biodegradable starch foam using rice bran .20 3.2.2 Experiment 2: Improve water and oil resistance of biodegradable starch foam using cassava pulp 24 3.3 Statistical analysis 26 CHAPTER 27 v RESULTS AND DISCUSSION 27 4.1 Appearance of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 27 4.2 Thickness of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 27 4.3 Density of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 28 4.4 Flexural strength of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 29 4.5 Compressive strength of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 30 4.6 Oil absorption of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 30 4.7 Water absorption index (WAI) and water solubility index (WSI) of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 31 CHAPTER 34 CONCLUSION 34 5.1 Rice bran 34 5.2 Cassava pulp 34 CHAPTER 36 SUGGESTION 36 REFERENCES 37 APPENDIX A 44 vi LIST OF FIGURES FIGURES PAGE 2.1 Structure of cellulose Error! Bookmark not defined 3.1 Hot Baking Mold 20 3.2 Three-points flexural test 22 3.3 Compression test 22 4.1 Appearance of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 27 4.2 Thickness of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp Error! Bookmark not defined 4.3 Density of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 28 4.4 Flexural strength of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 29 4.5 Compressive strength of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 30 4.6 Oil absorption of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 31 4.7 Water absorption of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 32 4.8 Water solubility of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 33 vii LIST OF TABLES TABLE PAGE Table 2.1 Chemical composition of rice bran and cassava pulp 16 Table 4.1 WAI of cassava starch mixed with 10 and 20% rice bran 32 Table A.1 The effect of rice bran and cassava pulp on thickness, density, flexural strength, compressive strength of cassava starch foam trays 44 Table A.2 The effect of rice bran and cassava pulp on water absorption index (WAI), water solubility index (WSI), oil resistance of cassava starch foam trays 45 viii LIST OF ABBREVIATIONS cm Centime ter CP Cassava pulp g Gram Hr Hour L Liter mg Milligram Min Minute ml Millilitre mm Mili met ter MPa Mega Pascal N Newton RB Rice bran Sec Seconds ix ... investigate: ? ?Food packaging from composited cassava starch with high oil and water resistance? ?? 1.2 Objectives The objective of this study was carried out to: - Improve water and oil resistance. .. strength of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 30 4.6 Oil absorption of cassava starch foam, cassava starch foam mixed with rice bran and cassava. .. strength of cassava starch foam, cassava starch foam mixed with rice bran and cassava pulp 30 4.6 Oil absorption of cassava starch foam, cassava starch foam mixed with rice bran and cassava