Properties and permeability of aroma compounds in food through plasticized cassava films

The properties and permeability of aroma compounds in food through the cassava starch films was investigated. Films were prepared by 5% starch and properties of the films were monitored at different concentration of two plasticizersglycerol and sorbitol. Sorbitol-cassava starch films showed a better transmission rate (water vapor or/and oxygen), and had a higher mechanical propertiestensile strength and elongation, than those glycerol-cassava starch films. 35% sorbitol-cassava starch films was the best film which had the best mechanical properties, low tensile strength and high elongation. Thus, the 35% sorbitol-cassava starch film was further studied for permeation of aroma compounds in foods (cinnamaldehyde, cis-jasmone, benzyl benzoate, eugenol, 1,8-cineol, limonene, 2,4,6- trimethylpyridine (TMP)). Permeability of aroma compounds was determined by measuring the steady-state flux (J) of both static and dynamic systems. Results showed that benzyl benzoate had the lowest J values demonstrating that the cassava starch films revealed the lowest permeable to this aroma compounds probably due to absorbed, adsorbed, covalently linked, and trapped mechanism