Effect of acetylated starch on the development of peanut skin-cassava starch foams.

Cassava starch was modified by acetylation to obtain modified starches with a degree of substitution (DS) of 0.5 and 1.5.

Study of interactions between cassava starch and peanut skin on biodegradable foams.

The present work reports the effects of adding an agro-industrial residue (peanut skin) to cassava starch-based foams developed by thermopressing process. For this purpose, foams composed of cassava starch (CS foams) and cassava starch added of 24% (w/w) of peanut skin (CS/PS foams) were compared regarding their chemical structures, thermal, morphological and mechanical properties, moisture sorption isotherms, contact angle, and biodegradation. Results of dynamic mechanical analysis (DMA) showed the addition of peanut skin reduced the stiffness due to the increase of mobility of the starch chains.