The influence of cassava starch on the properties of PLA/PBS/SCG films for packaging applications

Fresh fruits and vegetables are perishable products with active metabolism during the post-harvest period; the proper packaging can extend shelf life. The objective of this research has been interested to produce bio-composite film packaging for fresh fruits and vegetables based on poly (lactic acid); PLA, poly butylene succinate; PBS, and natural filler (modified spent coffee grounds; SCG, and cassava starch; ST) by using blow film extruder. The bio-composite film varied in the weight percentage of ST at 0, 5, and 10%wt. control content of PBS at 5%wt. and SCG at 5%wt. The mechanical properties of the PLA blending with PBS can improve % Elongation of the biocomposite film. The cassava starch acts as a nucleating agent present in the cold crystallization temperature was decreased and the degree of crystallinity increased, as well as induced chain mobility, presented in a slight decrease of the glass transition temperature. The SCG and ST particles have a good distribution in the biopolymer phase, the film color was present in light-brown color because of the brown color of SCG particle. The addition of natural filler can improve the UV-light barrier properties, reduce costs, and increase the degradability rate of the film. The WVTR of the biocomposite film was increased with the amount of natural filler added. However, all the biocomposite films presented a water contact angle around 72-75 & DEG;, this result is essential for the film to apply in a higher humidity environment. The food simulants with aqueous at 40 & DEG;C and 4 & DEG;C, 10% ethanol and 3% acetic acid for 10 days were present, the overall migration was less than 10 mg/dm(2). The final product from biocomposite film can evaluate the food safety, UV-protection and prolong the shelf-life of fresh vegetables.