Characterization of Anti-Oxidative Cassava Starch Based Film Supplemented with Anacardium occidentale L. Leaf Extract

Supasit CHOOKLIN; Karoon REHBENMOOD; Jirassaya BUNMAK; Weerapong CHIANGSONG

Authors

Supasit CHOOKLIN Department of Food Science and Technology, Faculty of Agro-Industry, Rajamangala University of Technology, Srivijaya, Nakhon Si Thammarat Campus, Nakhon Si Thammarat 80240
Karoon REHBENMOOD Department of Food Science and Technology, Faculty of Agro-Industry, Rajamangala University of Technology, Srivijaya, Nakhon Si Thammarat Campus, Nakhon Si Thammarat 80240
Jirassaya BUNMAK Department of Food Science and Technology, Faculty of Agro-Industry, Rajamangala University of Technology, Srivijaya, Nakhon Si Thammarat Campus, Nakhon Si Thammarat 80240
Weerapong CHIANGSONG Department of Food Science and Technology, Faculty of Agro-Industry, Rajamangala University of Technology, Srivijaya, Nakhon Si Thammarat Campus, Nakhon Si Thammarat 80240

Keywords:

Anti-oxidative film, cassava starch, phenolic compound, cashew leaf, response surface methodology

Abstract

The objective of this research was to optimize cassava starch based film production using a response surface methodology (RSM) experimental design. It was found that solution weight, drying time and drying temperature contributed significantly to tensile strength and elongation at break. The following conditions: 15 g film solution, 36 h drying time and 50 °C drying temperature gave optimal tensile strength and elongation at break of 0.62 MPa and 107.74 %, respectively. Modelling helps to explain the correlation between response and regression variables (P < 0.05). Results also showed that the highest total phenolic content and antioxidant activity in the cashew leaf extract were 189.39 mg (gallic acid equivalent/g dried weight, GAE/g DW) and 1,093.90 mg vitamin C equivalent/g DW, respectively. Total phenolic content and antioxidant activity in cassava starch based film increased with an increase of the cashew leaf extract content in solid or liquid form compared with the control sample. An increase of the cashew leaf extract content in solid or liquid form compared with the control sample increased tensile strength and the b* value of cassava starch based film but decreased the elongation at break, L*, a* and transparency values of the cassava starch based film.

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