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This article describes some of the research experiences conducted at the University of Cauca In the field of biodegradable packaging as raw material derivatives agroindustrial processing of cassava (Manihot esculenta Crantz). Headings are addressed related to the formation of human talent, strengthening research groups participate, support from government agencies such as the Ministry of Agriculture and Rural Development-MARD- Colciencias and General Royalties System, relations with other institutions Higher Education in Colombia and abroad, participation in technological development centers, producers and industry organizations with collaborative work have enabled us to consolidate and strengthen the agribusiness chain of cassava in Cauca department. It also describes the processes in terms of intellectual property such as patents and licensing obtained, which strengthen the research group "Science and Technology of Agro-Interest Biomolecules CYTBIA-" leader in the field of bioplastics, and related information required with the creation of a "Spin Off" Technological Development and Innovation in biodegradable, which validates the impact of research developments directly in Science, Technology and Innovation. [ABSTRACT FROM AUTHOR]

Physicochemical properties of native and hydroxypropylation cassava (Manihot sculenta Crantz) starch varieties were studied. Starches from three cassava varieties were analyzed, codified as CM 7138-7, CUMBRE 3 and SM 707-17. The objective was to identify the changes in the physicochemical properties due to hydroxypropylation process. It was also obtained the pasting curves, thermal properties by differential scanning calorimetry (DSC) and thermogravimetry (TGA) and Fourier transform infrared spectroscopy (FT-IR). The native starches exhibited differences in the pasting curves, glass transition temperatures (Tg) and fusion temperatures (Tm). The modified starches showed differences in the molar substitution degree, pasting curves, Tg, Tm and the FT-IR spectrum. The hidroxypropylation process did generate significant changes in the properties of native starches. In both cases, this differences could be attributed to starch amylose and amylopectin content. Respect to native and modified starches differences, hidroxypropylation process generated changes over studied properties. Due to amylose content and modified starch less viscosity and Tg values, was concluded that variety CM 7138-7 was selected as the one with probably major package making potential. [ABSTRACT FROM AUTHOR]

In this work we studied the thermoplastic starch incorporation on physico-chemical, thermal and mechanical properties of ternary blends of thermoplastic starch (TPS), polylactide (PLLA) and polycaprolactone (PCL). The TPS worked was obtaining from cassava starch and it was plasticized with 30 % (w/w) of glycerol using the extrusion technology. Five different percentages (10, 20, 30, 40 and 50 % w/w) of TPS were varying, maintaining constant the relation PLLA/PCL at 70:30. It was found that the binary blend PLLA/PCL was non-miscible and the polycaprolactone was the continua phase, with the TPS incorporation the mechanical strength and tensile modulus were reduced proportionally to the TPS added, also the moisture absorption was increasing and thermal stability was reduced in the ternary blends with the TPS incorporated. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of different oxidation conditions by hypochlorite, on the content of carboxyl and carbonyl groups of cassava starch, finding that the concentration of oxidant had the highest effect on the formation of both groups functional. The pH had a highest effect on the content of carbonyl groups than on the content of carboxyl groups. Likewise, oxidized starch was obtained at three degrees of oxidation which exhibited lower viscosity, higher gel stability and lower retrogradation tendency when compared with native starch. Films were obtained and their mechanical and thermal properties were evaluated, finding that higher modification degree incremented stress while the strain exhibited no significant differences. Conversely, the greater modification degree, the films showed lower strain and the stress showed no significant differences. The thermal analysis showed a Tg, which is not present in native starch films, a higher Tm and a gradual decrease of ΔHm with oxidation degree increasing, which might suggest a greater miscibility and interaction between film components as well as greater stability. [ABSTRACT FROM AUTHOR]

It was evaluated the morphological surface of thermoplastic starch (TPS) obtained from three modified cassava starch varieties, plasticizer and an antimicrobial agent. The films was made by blown extrusion and extended over a slide and then was taken photomicrographs with 4x and 10x objectives. It was used High Resolution Optical Microscopy to image characterization. The technique showed the effect of plasticizer addition over the starch films microstructure, it was found some inhomogeneity; however was identified some smooth regions related to form and size of starch granule, plasticizer concentration and extrusion variables process like velocity screw and temperature profile. This research contributed to characterize microstructural properties and gave some insights about the mechanical behaviour of TPS films, needed to study and make biodegradable films. [ABSTRACT FROM AUTHOR]