Technological viability of biobased films formulated with cassava by-product and Spirulina platensis

Biobased films are alternative packaging formed with starch and other polymers that can be used for extending the shelf life of food and reducing the use of non-renewable materials. The aim of this study was to produce films with mixtures of gelatin, cassava bagasse, and Spirulina platensis, using cassava starch and glycerol as a basis solution. There was not differences (p > 0.10) for grammage. Spirulina platensis and cassava bagasse addition influenced the color, viscosity, solubility, thickness, and the moisture of the films. The swelling increased during the period of 60 min, with the highest values recorded in acid medium. The maximum elongation value was found in the biobased films that had 66% of S. platensis, 17% of cassava bagasse, and 17% of gelatin. The micrographs showed the effect of fiber addition from cassava bagasse and rectangular structure of S. platensis. The films developed showed potential to be applied as food package. Practical applications The use of biobased films as coating is an attractive method of preserving fresh foods. The applicability becomes of greater interest when using low-value raw materials, as cassava bagasse, making the packaging of value industrially competitive. At same time, the addition of S. platensis can be attractive due to its functional properties. This work seeks to establish the best formulation among the biobased films produced based on the measurement of their technological properties to apply them in practice as cover or coating for foods.