Work

Development of a Flexible Film Based on Purple Yam Flour and Nanoparticles Obtained by Aqueous Counter Collision

Year: 2026

Type: article

Abstract: The utilization of biopolymers as raw materials for the development of sustainable materials has become one of the most promising strategies to minimize the negative impact of plastic pollution. Tubers such as purple yam are rich in starch, which serves as the main component for producing strong and durable bioplastics with properties comparable to conventional plastics. In this study, purple yam flour was used as a raw material to develop a biodegradable film through the casting method. Additionally, Flour Nanoparticles (FN) extracted via the Aqueous Counter Collision technique were incorporated to enhance the mechanical, morphological, and barrier properties of the films. The nanoparticles exhibited sizes below 100 nm, as determined by DLS analysis. The casting process was carried out using film solutions containing 2 wt% flour and 15 wt% glycerol, with FN concentrations of 5 wt%, 15 wt%, and 25 wt%. The main results showed that the films with 25 wt% FN displayed improved mechanical strength, increasing from 2.2 MPa (control) to 7.3 MPa, as well as enhanced thermal resistance, rising from 68 °C (control) to 102 °C. The films also exhibited a smoother morphology, indicating improved water vapor transmission (WVT). The incorporation of FN thus contributed to the development of films with reduced hydrophobicity.

Source: Applied Nano

DOI: 10.3390/applnano7010006

Authors: Gregorio Simon Diaz Martinez, Edith Marleny Cadena Chamorro

Institution: Universidad Nacional de Colombia

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $1,207