Gelatin and the addition of lipids to cassava starch-based films notably affect the microstructural

and physical properties of the films. Gelatin in starch films generates compact structures that
improve the mechanical properties of pure starch films, and the addition of lipids results in films
that are less permeable to water vapor and more permeable to oxygen (Acosta et al., 2013) . The
incorporation of extracts of green tea (Camellia sinensis) and palm oil (Elaeis guineensis) in the
production of cassava starch films, produced changes attributed to the interactions between the
functional groups of the starch and compounds of the extracts, which resulted in a reduction in
water vapor permeability and greater rigidity of the material (Perazzo et al., 2014). The addition of
essential oil of lemongrass (Cymbopogon citratus) to cassava starch films (Manihot esculenta)
produced a reduction in tensile strength (Supardan et al., 2016); the same was appreciated by
Šuput et al. (2016), in addition to an increase in elongation at break, with the addition of essential
oils of oregano and black cumin in the characterization of edible starch films, who also noted that
oregano essential oil was more effective than oil of black cumin.