Table 3.
Characterization of films: thickness, moisture content, solubility, water vapor permeability (WVP), mean maximum stress, maximum strain, modulus of elasticity and diameter of inhibition zone against bacteria.
| Films | Thickness (μm) | Moisture (%) | Solubility (%) | WVP ( × 10−11 g m/m2.s.Pa) | Mean maximum stress (Mpa) | Maximum strain (%) | Modulus of elasticity (Mpa) | Inhibition zone (cm) against S. aureus | Inhibition zone (cm) against E. coli |
|---|---|---|---|---|---|---|---|---|---|
| CS | 66.7 ± 0.7h | 8.74 ± 0.28f | 21.99 ± 0.76e | 1.22 ± 0.11a | 0.93 ± 0.57a | 26.8 ± 9.2bc | 5.1 ± 2.0a | Not present | Not present |
| C1 | 98.8 ± 0.8f | 9.49 ± 0.25e | 31.33 ± 1.25b | 3.35 ± 0.63b | 0.50 ± 0.03a | 42.0 ± 13.5cd | 10.3 ± 1.8a | Not present | Not present |
| C2 | 138.0 ± 0.5d | 11.03 ± 0.64c | 38.38 ± 0.95a | 6.05 ± 0.20cd | 0.21 ± 0.01a | 48.4 ± 11.1de | 1.3 ± 0.1a | Total Inhibition | 7.0 ± 0.4a |
| C3 | 161.2 ± 0.8b | 12.89 ± 0.17a | 39.02 ± 1.36a | 6.32 ± 0.98d | 0.19 ± 0.04a | 61.6 ± 9.3e | 1.2 ± 0.1a | Total Inhibition | Total Inhibition |
| BS | 92.8 ± 0.6g | 8.10 ± 0.14g | 20.75 ± 0.51e | 3.50 ± 0.43b | 6.48 ± 1.02b | 1.2 ± 0.3a | 690.9 ± 110.1b | Not present | Not present |
| B1 | 104.7 ± 0.5e | 9.87 ± 0.23de | 23.52 ± 0.77d | 3.67 ± 0.56b | 0.96 ± 0.11a | 14.8 ± 8.8ab | 46.7 ± 17.9a | Not present | Not present |
| B2 | 142.9 ± 0.4c | 10.39 ± 0.47d | 29.45 ± 0.47c | 4.95 ± 0.86c | 0.83 ± 0.115a | 25.9 ± 11.36bc | 38.5 ± 5.14a | Total Inhibition | 6.6 ± 0.2a |
| B3 | 164.7 ± 0.6a | 11.81 ± 0.21b | 30.27 ± 0.59bc | 5.73 ± 0.99cd | 0.39 ± 0.05a | 37.9 ± 9.6cd | 7.6 ± 0.68a | Total Inhibition | Total Inhibition |
* Data are presented as mean ± standard deviation (n = 3). Different lowercase letters within the same column indicate significant differences p ≤ 0.05 (Duncan).
* CS: cassava starch film; BS: cassava bagasse starch film; C: Films of cassava starch with 1, 2 or 3 % of OEO; B: Films of cassava bagasse starch with 1, 2 or 3 % of OEO.