Films based on improved cassava starch var. olékanga: Influence of glycerol, peanut oil and lecithin on physical and barrier properties

In a global context of ecological transition, this study explores the development of biodegradable films based on cassava starch of the improved Olékanga variety, enriched with glycerol (25-30%), peanut oil (5-10%) and soy lecithin (0-5%). The objective is to analyze the effect of these three compounds on the physicochemical, mechanical and functional properties of the films, with a view to their application as ecological packaging. The results showed that the addition of glycerol increases thickness, water content, water solubility, elongation at fracture as well as water vapor permeability, while significantly decreasing mechanical strength. Peanut oil also improves flexibility. Lecithin, as an emulsifier, plays a key structuring role. Interactions between these three compounds showed significant synergistic effects (p?0.05) on opacity, color, water vapor permeability and mechanical properties, particularly the lecithin-oil combination. Olékanga cassava starch variety has shown promise for the manufacture of biodegradable packaging with properties that can be adjusted according to the formulations.