Acetylated Cassava

This study focuses on the development and characterization of biodegradable packaging films produced from acetylated cassava starch reinforced with kaolinite and plasticized with ethylene glycol. Cassava starch was extracted, chemically modified through acetylation, and confirmed using Fourier Transform Infrared (FTIR) spectroscopy. The acetylated starch spectrum displayed a distinct absorption peak around 1740 cm⁻¹, attributed to the carbonyl (C=O) stretching vibration of ester groups, confirming acetylation. An additional peak at 1230–1260 cm⁻¹ corresponds to C–O stretching of the acetyl ester linkage. The observed decrease and narrowing of the O–H stretching band intensity around 3400 cm⁻¹ reflects the replacement of hydroxyl groups by acetyl moieties, reducing intermolecular hydrogen bonding. Slight intensity variations in the 1000–1150 cm⁻¹ region also indicate modifications to the starch backbone. Acetylation lowered the gelatinization temperature from 65 °C to approximately 51 °C, indicating reduced structural order and enhanced thermal processability. Bioplastic films were formulated using varying concentrations of ethylene glycol (2–5 g) and kaolinite filler (0–1 g) through a solution casting technique. The physicochemical analysis shows that the extracted starch had a high yield (62.3%), a moisture content of 12.3%, and a gelatinization temperature consistent with high-quality cassava starch. Film characterization revealed notable variations in colour, thickness, solubility, and absorption behaviour across formulations. Water, moisture, and acid absorption increased with higher plasticizer content (2g – 5g), while kaolinite reduced uptake due to its barrier-enhancing layered structure. All samples were soluble in 1 M NaOH, confirming the susceptibility of acetate ester linkages to alkaline hydrolysis, but remained insoluble in ethanol