02298naa a2200337 a 450000100080000000500110000800800410001910000240006024501220008426000090020650000180021552012950023365000120152865000220154065000120156265000270157465000130160165000100161465000180162465300270164265300370166965300400170665300280174665300260177470000200180070000220182070000200184270000180186270000220188077300580190221407182022-03-14       2021    bl uuuu     u00u1 u    #d1 aRODRIGUES, A. A. M.  aProperties and characterization of biodegradable films obtained from different starch sources.h[electronic resource]  c2021  aSupplement 2.  aThe increasing use of natural biodegradable polymers to preserve foods is a consequence of the concern of society with sustainability. Starch stands out amongst the natural polymers due to its great availability on a worldwide scale, high extraction yield and nutritional value, low cost, biodegradability and biocompatibility. Apart from the traditional sources, various others exist with extraction potential. The objective of this study was to identify films from different non-traditional starch sources with properties revealing their potential to be applied as coating for fruits and vegetables. The biodegradable films were prepared with three starch concentrations (2, 3 and 3.5%) for each of the following sources: cassava, yam, jackfruit seed and mango kernel. The starches from the sources studied are promising ingredients for the formulation of films, presenting good physical, optical (such as transparency) and mechanical characteristics, principally tensile strength whose maximum value was 36.63 MPa. Increases in starch concentration directly influenced the thickness, water vapor permeability, tensile strength and puncture force. The films with the greatest potentials for use according to their characteristics were 3% cassava, 3% yam, 3.5% jackfruit seed and 2% mango.  aBiofilm  aFilms (materials)  aMangoes  aPostharvest technology  aBiofilme  aManga  aPós-Colheita  aFilmes biodegradáveis  aPermeabilidade ao vapor de água  aPolímeros naturais biodegradáveis  aPropriedades mecânicas  aPropriedades ópticas1 aCOSTA, R. R. da1 aSANTOS, L. F. dos1 aSILVA, S. de M.1 aBRITTO, D. de1 aLIMA, M. A. C. de  tFood Science and Technology, v, 41, p. 476-482, 2021.