Castor Bean Cake Protein-based Biodegradable Films: Gallic Acid Effect

ABSTRACT

Abstract The objective of this work was to evaluate the effect of gallic acid (GA) concentration on some physical properties and biodegradability of films produced with proteins extracted from the castor bean cake. The films, prepared by the casting technique, showed homogeneous and brownish appearance. As the GA concentration increased (from 0 to 10 g/100 g protein), the films gradually became darker and more opaque; while the gloss had few significant differences. Solubility, tensile strength and elasticity modulus values of films varied due to changing concentrations of gallic acid. Elongation at break and water vapor permeability values did not have significant changes. A 60% mineralization value of the film containing GA was obtained at 21 days, evidencing its biodegradability. These dark and opaque films could be used in agriculture, specifically in seedling bags as the dark color decrease the incidence of light, preventing root weakening, and the seedlings can be transplanted directly without removal of the film.