ADJOUMAN Yao Désiré^{1, 2,}, GNAGNE Hadiowe Eliane², KOUASSI Kouadio Benal^{1, 2}, NINDJIN Charlemagne^{1, 2}, TETCHI Fabrice Achille¹, AMANI N’Guessan Georges¹

Composite films in which a lipid compound is incorporated are generally referred to as emulsified films. Since starch, mainly cassava starch, is abundantly available, this study compared two methods for producing emulsified films based on cassava starch, to see which one produces films with interesting barrier and mechanical properties. Both methods involved firstly mixing the base matrix with oil to create the emulsion (Met 2) and secondly separating the two phases by emulsifying the oil in water before mixing with the base matrix (Met 1). The results of this study showed a significant difference between the thickness, water content and solubility of the films obtained according to the preparation method. Thickness values were 81.09 µm and 94.68 µm for Met 1 and Met 2 respectively. For the water content of the films, the values were 18.71% and 24.53% for Met 1 and Met 2 respectively. For water solubility, the values were 14.32% and 53.24% for Met 1 and Met 2 respectively. Statistical analysis showed a significant difference between the water vapor permeability of the films obtained according to the preparation methods (Met 1 and Met 2). The values were 3.93.10^-11 g. Pa^-1s^-1m^-1 and 5.44.10^-11 g. Pa^-1s^-1m^-1 for Met 1 and Met 2 respectively. The analysis also showed a significant difference between the tensile stress at break and the elongation at break of the films obtained according to the preparation methods (Met 1 and Met 2). Tensile stress at break values were 6.68 MPa and 4.77 MPa respectively for Met 1 and Met 2. Elongation at break values were 65.21% and 56.12% for Met 1 and Met 2 respectively. All the results obtained in this study lead to the conclusion that the preparation method for starch-based emulsified films exerts a significant influence on the properties of the films obtained.

cassava starch, emulsified film, film-forming properties, homogenization techniques, edible films