Characterization and Evaluation of Properties of Cassava Starch/Poly(Vinyl Alcohol) Films for Food and Pharmaceutical Packaging Applications

Background and Objective: The increasing demand for plastics has generated environmental concerns ranging from terrestrial to aquatic pollution. This study investigates the properties of cassava starch/poly(vinyl alcohol) (PVA) films for potential applications in food and pharmaceutical coating. Materials and Methods: The study was conducted in a laboratory in Benin City, Nigeria. The materials included cassava starch, PVA and glycerol, all of analytical grade. Cassava starch/PVA films were prepared by solution casting method. The starch and PVA mixture were dispersed in water, heated and stirred under a magnetic stirrer for homogenization, followed by plasticization with glycerol. The viscous solution was cast and dried into films. The film thickness was measured for uniformity. Data from mechanical, thermal and biodegradation tests were analyzed using linear regression and ANOVA to assess significance and variable relationships. Results: The morphology and structure characteristics of the starch/PVA films suggest compatibility between the components resulting in uniform and smooth surfaces and tough and firmer films. In comparison to starch film, thermal stability was enhanced with a noticeable shift towards a higher temperature of maximum temperature of degradation observed for the starch/PVA films. Incorporation of PVA into starch markedly reduced the water vapour permeability of starch/PVA but compromised the soil burial biodegradation of starch; although starch/PVA films with 30% PVA attained 90% biodegradation in short-term biodegradation tests. Conclusion: The study demonstrated that cassava starch/PVA films show enhanced thermal stability, mechanical properties and reduced water vapor permeability, making them suitable for biodegradable applications.