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Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties

The film containing 6% collagen (A) and the mixture containing 4.5% collagen and 1.5% cassava starch (B) can be used as a strategy for the production of biodegradable films for food packaging.Collagen?based films from Tilapia skin, cassava starch and their blends were prepared using the casting technique. Five treatments were prepared, where T1 represents the film containing 6% collagen, T2—film containing 6% cassava starch, T3—film containing 3%/3% blend of collagen/cassava starch, T4—film containing the 4.5%/1.5% blend of collagen/cassava starch and T5—film containing the blend of 1.5%/4.5% collagen/cassava starch. The physical, mechanical, thermal and morphological properties of each film were evaluated. The results indicated that T1 and T4 treatments improved film water resistance (p 

Publication date: 11/02/2022

Packaging Technology and Science


This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.