CONTENT 1.- Effects of various film components on mechanical, barrier and other properties 1.1.

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Nanotechnology 2.- Biodegradation LITERATURE REVIEW 1.- Effects of various film components on
mechanical, barrier and others The ultimate functionality of films is related, in part, to mechanical
properties (such as tensile strength, elongation at break), to functional properties (such as barrier
to water vapor, oxygen, carbon dioxide) and physical properties (such as opacity and color) (Silva-
Weiss et al., 2013; López-García and Jiménez-Martínez, 2015), among others. Torres et al. (2011)
used the starch extracted from 12 Andean crops: white carrot root or celery (Arracacia
xanthorrhiza), chickpea seed (Cicer arietinum), banana (Musa paradisiaca), goose tuber (Oxalis
tuberosa), yucca root (Manihot esculenta), sweet potato root (Ipomoea batatas), yellow potato
tuber (Solanum goniocalyx) and tubers of 5 varieties of white potato (Solanum tuberosum). They
prepared films using glycerol in a 2: 5 ratio (glycerol: starch on a dry basis) and determined
mechanical properties. The highest elongation values at break corresponded to cassava and sweet
potato films. The highest value for Young's modulus was provided by the sweet potato-based film
and the lowest by the white carrot-based film. The mechanical properties were dependent on the
starch source used. dos Reis et al. (2014) studied the effect of the starch concentration (5-10%) of
yam (São Bento cv.), Plasticizer (10-50%) and process temperature (300-315 ºK) on the mechanical
properties, solubility and film permeability. The mechanical properties were highly influenced. The
deformation and elongation properties obtained higher values when lower temperatures and
higher concentrations of plasticizer (glycerol) were used, and