Characterization of Edible Yam Flour Films with Curcumin

Abstract Films developed based on biopolymers that biodegrade in a considerably short period, has a great potential in replacing synthetic packaging in several applications. The present study aimed at the elaboration and characterization of edible films produced from yam flour and curcumin. Four formulations of film-forming solutions were studied, namely: 4% yam flour (F1), 5% yam flour (F2), 4% yam flour added with curcumin (0.02%) (F3) and 5% yam flour added with curcumin (0.02%) (F4). The yam flour formed edible films with good characteristics of continuity, uniformity, and color. The addition of curcumin in the films resulted in an increase in the content of total polyphenols and in the antioxidant capacity, promoting an improvement in the miscibility of the components of these formulations, with greater homogeneity in the arrangement of the filmogenic matrix. The developed films have the potential for partial replacement of synthetic packaging.