Effect of hydrogen peroxide on edible film from cassava starch

Oxidation reaction with hydrogen peroxide on cassava starch could affected the proximate properties, chemical properties and edible coatings/films properties. The formula of hydrogen peroxide for starch modification are 1.0, 1.5, 2.0, and 2.5%. The presence of hydrogen peroxide, increasing chemical properties from cassava starch therefore the quality of modified cassava starch better than native cassava starch. Glycerol was used to enhance the films/coatings flexibility. Characterization of edible film include moisture content and surface hydrophobicity. Modified cassava films showed lower moisture content than the native cassava starch films. The results showed that the edible film was influenced by the presence of peroxide oxidation including contact angle. Native cassava starch film exhibits the smaller contact angle. Wettability of the edible films decreased with presence of hydrogen peroxide. The phenomenon associated with this existence hydrophobic carboxyl groups in the molecule chain so that the hydrophobicity of modified cassava starch film was higher. This proves that modified cassava films more hydrophobic than native cassava films.