MESOAMERICAN BILINGUAL SCHOOL

Production of bioplastic from cassava and potato and the comparison of

their water solubility

TEAM MEMBERS:

Claudia Nicole Sanchez Varela

Idi Mariana Aguilar Gomez

Beker Yeriell Solis Martinez

Kenneth Adriel Castro Martínez

Siguatepeque, Comayagua

Honduras
 Index

I. Objectives........................................................................................................................................3
I.I General.......................................................................................................................................3
I.II Specific......................................................................................................................................3
I. Problem Statement.........................................................................................................................4
I. Hypothesis.......................................................................................................................................5
I. Theoretical framework...............................................................................................................6
V.I Starch obtained from Cassava...................................................................................................8
V.II Starch obtained from potato....................................................................................................9
V.III Solubility...............................................................................................................................10
V.V Solubility Calculation (Math Method)....................................................................................11
V.V Materials................................................................................................................................11
V.VI Procedure.............................................................................................................................12
V.VI.I Preparation of the potato and cassava for starch extraction..........................................12
There are a few procedures to follow before the extraction of the starch from the potato and
cassava.....................................................................................................................................12
V.VII Production of starch-based bioplastic..................................................................................14
V.VIII Description of Solubility calculation....................................................................................15
II. Variables...................................................................................................................................16
VI.I Dependent Variable...............................................................................................................16
VI.II Independent Variables..........................................................................................................16
VI.III Controlled variables.............................................................................................................16
III. Results..................................................................................................................................17
VI.I Cassava Starch......................................................................................................................17
VI.II Potato Starch........................................................................................................................18
IV. Discussion.............................................................................................................................19
V. Conclusion................................................................................................................................21
VI. Bibliography:........................................................................................................................22

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 I. Objectives

I.I General: Obtain bioplastics from cassava and potato starch.

I.II Specific: Identify the most soluble bioplastic at various temperatures and immersion

times.

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 I. Problem Statement

Currently the production of plastics contributes greatly to climate change affecting Flora

and Fauna and infiltrating our food chain. For these reasons it is imperative to contrive new

ecological alternatives that achieve and exceed consumer’s expectations and reduce the

impact on our ecosystem at the same time.

In the search for solutions to this growing 20th century problem, the possibility of replacing

traditional plastics was raised.

Taking into account the advantages that bioplastics represent for humanity and the

environment, the discussion reached a grander scale, in the creation of bioplastics from

natural ingredients; such as tubers.

As students we want to express our constant alarm at this dilemma and want to contribute

to help correct the problem by coming up with an alternative solution; creating a soluble

bioplastic that achieves the characteristics of durability and quality.

Our project is, above all, experimental and descriptive, we present samples of bioplastics

obatined from cassava and potatos that could be produced on a larger scale with easily

accessible resources such as starch and glycerine.

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 I. Hypothesis

If we make bioplastic from cassava starch it will be more soluble in water than bioplastic

made from potato starch when we increase the immersion time and the temperature of the

solvent.

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 I. Theoretical framework

Bioplastics emerge as an eco-friendly alternative to replace traditional plastics, these

bioplastics are obtained from natural polymers extracted from either cellulose or starch that

promise to be 100% degradable.

Sernaqué (2020) explains that plastics have become a persistent problem that contributes to

the pollution of rivers, seas, and terrestrial environments, due to this problem several

governments of the world, are in search of alternatives aimed at protecting the environment,

and are in proposing the use of biodegradable plastics.

According to Maximilian Lackner (2015) bioplastics are biobased polymers that have two

sustainable concepts; biodegradability and renewability. With bioplastics the organic

materials are a clear advantage, not to mention they also have a good image among

consumers.

With the intention of creating awareness and accessibility in the use of bioplastics, several

economic and easy ways have been proposed for their production, for example, most of

them originate from natural components such as polysaccharides, lipids and proteins.

(Vásquez, 2017).

According to Alcánzar and Meireles (2015) a starch is the most abundant carbohydrate

reserve in plants and is found in leaves, flowers, fruits, seeds, different types of stems and

roots. Starch is used by plants as a source of carbon and energy.

A Starch is formed by amylose and amylopectin. Amylose is essentially a linear chain of α-

1,4 glycosidic bonds with limited branching points at the α-1,6 positions and constitutes

between 15-30% of common starch.

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Therefore, amylopectin is a branched molecule made up of glucose units linked together by

both α-1,4-glycosidic bonds and α-1,6-glycosidic bonds. It has a wider ranging, branched

structure that allows water molecules to penetrate and interact with the hydroxyl groups of

glucose units.

Bioplastics based on cassava and potatoes with high amylopectin content tend to have

higher solubility in water compared to those with low amylopectin content.

Starch extracted from vegetables is the most reliable option for the production of bioplastic.

However, it must be treated or modified to improve the physicochemical and biological

properties.

According to Bilgen (2015) the starch obtained from cassava and potato also represent a

good alternative for the creation of bioplastics, since starch is a complex polysaccharide,

stored in granules of varying sizes, its chemical composition and physical characteristics,

vary depending on the source from which it comes.

From the point of view of its use as a polymeric material, two different uses can be

distinguished: as a polymeric matrix in the form of thermoplastic starch and as a nanofiller

in the form of nanocrystals (Sessini & Peponi, 2017).

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V.I Starch obtained from Cassava

The chemical composition of cassava roots varies widely, generally consisting of 64 to 72%

starch and 4% sugars, the latter comprising 71% sucrose, 13% glucose, 9% fructose, and

3% maltose. It contains almost no proteins (1-2%), lipids (0.5%), or vitamins. Of the 40 to

60% nitrogen present in cassava roots, 1% is present as true protein and 25 to 30% as

nitrogen compounds that have not yet been identified (Aguilar, 2017, p.9).

Hemsri (2015) describes some properties of Cassava Starch:

 Granule size: Cassava starch granules are generally smaller than other types of

starch granules, with an average diameter of 5-25 microns.

 Purity: Cassava starch is highly pure, typically containing more than 99% starch.

 Amylose content: typically ranging from 15% to 25%,

 Amylopectin content: content ranges from 75% to 85%.

Cassava starch is a highly pure and versatile starch with unique characteristics that make it

useful in a variety of industrial and food applications, making it a good option for

bioplastics production. Its unique properties, such as its high amylopectin content, make it

an excellent choice for bioplastics production. Additionally, cassava is a highly sustainable

crop with low environmental impact, which makes it an attractive option for producing

bioplastics that are more eco-friendly than traditional plastics.

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V.II Starch obtained from potato

According to Alarcón (2020):

The chemical composition of potato varies depending on the variety, climate, and

growing conditions, but in general, potato is composed mainly of water

(approximately 80%), carbohydrates (mainly starch), proteins (approximately 2%),

vitamins, and minerals. In addition, potato also contains small amounts of fats and

simple sugars. The exact composition of potato can vary depending on the variety,

but typically, raw potato contains around 16-20% starch, 2% protein, and 0.1-0.5%

fats. It also contains a variety of vitamins and minerals, including vitamin C,

potassium, iron, and calcium. (p.5)

Alarcón (2020) also describes the main characteristics of the Starch obtained from potato:

 Fine particle size: The starch granules from potatoes are relatively small, with an

average diameter of around 30 microns.

 Purity: typically ranging from 95% to 99%.

 Amylose content: typically ranging from 20% to 25%

 Amylopectin content: content ranges from 75% to 80%.

The starch from potatoes has a high content of amylose, which gives it a unique

gelatinization behavior compared to other starches. It is also used in the production of

bioplastics, as it can be easily modified and has good film-forming properties.

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V.III Solubility

Solubility refers to the ability of a substance, known as the solute, to dissolve in a solvent

and form a homogeneous solution. It is expressed as the maximum amount of solute that

can dissolve in a given amount of solvent at a specific temperature and pressure, and is

often measured in units such as grams per liter or moles per liter.

The solubility of a substance can depend on a wide range of factors, including the chemical

nature of the solute and solvent, temperature, pressure, and the presence of other substances

in the solution. One of the earliest scientists to study solubility was the French chemist

Joseph Louis Gay-Lussac, who conducted extensive experiments on the solubility of gases

in liquids in the early 19th century.

Today, solubility is studied by researchers around the world using a range of experimental

techniques, including spectroscopy, chromatography, and crystallography.

The field of solubility science continues to advance as scientists work to understand the

fundamental mechanisms that govern solubility and develop new methods for predicting

and controlling it.

V.IV Water as a solvent

Water interacts differently with charged and polar substances than with nonpolar

substances because of the polarity of its own molecules. Water molecules are polar, with

partial positive charges on the hydrogens, a partial negative charge on the oxygen, and a

bent overall structure. Because of its polarity and ability to form hydrogen bonds, water

makes an excellent solvent, meaning that it can dissolve many different kinds of molecules.

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V.V Solubility Calculation (Math Method)

Chariguamán (2015) describes an equation to determine the percentage solubility of a

bioplastic; it is expressed as:

% Solubility = ((mi-mf) / (mi))*100

Where:

mf: is the final weight of the bioplastic after being immersed in water for a certain period of
time.
mi: is the initial weight of the bioplastic before immersing it in water.
The percentage of solubility obtained indicates the amount of bioplastic that dissolves in
water and is expressed as a percentage of the initial weight of the bioplastic.

V.V Materials

• Potatoes

• Cassava

• Starch (Cassava and Potatoes)

• Glycerine

• Water

• Acetic acid

• Stove

• Thermometer

• Beakers

• Digital balance

• Aluminum paper

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V.VI Procedure

V.VI.I Preparation of the potato and cassava for starch extraction

There are a few procedures to follow before the extraction of the starch from the potato and
cassava.

These included:

 Weighing

 Washing

 Peeling

 Shredding

 Blending and slurring

 Filtration

1. Weighing
The selected tubers were first weighed. This was done to obtain an initial mass of the

tubers. Tubers with a total weight of 1.60 kilograms individually were used in the

extraction.

The ratio of the impurities in the potato and cassava was then determined by the difference

in the weighing before and after washing.

2. Washing
The selected tubers were then washed with water to remove the contaminants such as soil,

small roots and other unwanted plant materials which could otherwise affect the final

output of the tuber. The rubbing in the washing step is an important quality factor since this

step will determine the purity factor of the tubers. There are many impurities that are

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similar to the final starch. To avoid any contamination in the final product, proper washing

was done (International Starch Institute, 2006).

3. Peeling
The washed tubers were then hand peeled using a knife. Care was taken to avoid

unnecessary peeling of the cells. This would otherwise cause a loss of the pulp and starch

granules from the tubers, resulting in starch loss. A large amount of damaged starch

granules could lead to alteration in the physiochemical properties of the starch being

extracted, according to the procedure chosen. The peels obtained from the potato can be

sent to an organic company for further processing that subsequently can be used as an

organic fertilizer in the potato agricultural lands instead of chemical fertilizers. This would

reduce the plantation cost of the farmers and producers.

4. Dicing
The peeled tubers were then carefully hand diced into small regular cubes of similar size

(as much as is possible the dimensions of all the cubes were respected). Care was taken to

avoid damage of the starch granule in the tubers.

5. Blending and slurring

The blending and slurring procedure of the tubers sample was done in water by using a

blender. This type of slurring is done for the potato and cassava because the tissues of the

tuber are soft and require no grinding as compared to hard plant tissues such as for cereal or

legume grains according to the protocol adopted (Thava Vasanthan, 2001).

6. Filtration
The filtration procedure was done by passing the slurry obtained through double-layered

cheesecloth. The filtration procedure was done to separate the starch granules extract from

the residue of the tubers.

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The starch was added to the filtrate by spraying water from a clean bottle onto the residue.

The lack of opacity of the filtrate, indicates appropriate washing. Squeezing of the

cheesecloth was avoided.

V.VII Production of starch-based bioplastic

The methodology of producing the bioplastics is as follows:

 120g of dried starch was diluted with 125g water in a 500ml beaker.

 The beaker was placed on a heater.

 We used a stick to stir the contents of the beaker.

 30 ml of 1% glycerol was added.

 The heater was switched to 70°C

 The mixture was allowed to heat for about 30 minutes and we continued stirring

until the mixture hardened.

 The mixture took about 1 hour to form an opaque gel.

 The gel was spread out onto a mold of 2 mm thickness.

 The sample was allowed to dry.

 The figures below show the steps used for the preparation of the bioplastics

Bioplastic design process.

Cassava starch and potato starch (120g) were added in 125g of distilled water into the

500ml beaker and mixed thoroughly for a few minutes to obtain a homogeneous mixture.

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Glycerol (30 ml) plasticizer was added and mixed then it was heated; not surpassing the 70°

degrees Celsius. Afterwards, the mixture was continuously stirred for the gelatinization of

starch. When the heated casting mixture was complete, it was poured onto an aluminum

tray and allowed to dry for 96 hours at room temperature.

V.VIII Description of Solubility calculation

To calculate the solubility of each bioplastic specimen obtained from cassava and potato

starch, the equation used to described the theoretical framework was;

% Solubility = ((mi-mf) / (mi))*100

Using a digital balance, we measured the initial weight of each bioplastic sample being

exposed to each controlled variable, that is to say, and we observed 4 calculations of initial

weight and 4 calculations of final weight, the time varying from 24 h, 15 min, 10 min, and

5 min for each type of bioplastic, respectively.

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 II. Variables

VI.I Dependent Variable

Solubility of the bioplastic in the solution.

VI.II Independent Variables

• Temperature.

• Immersion time.

VI.III Controlled variables

 Quantity of ingredients (glycerol, acetic acid and water for bioplastic production).

 Concentration of the solvent (Water).

 Initial mass.

 Potato starch ratio.

 Cassava starch ratio.

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 III. Results
We describe the obtained results from our tests:
VI.I Cassava Starch

Water Temperature Immersion time Initial mass Final mass % Solubility

70°C 5min 9g 9g 0%

80°C 15min 9g 7g 22.22%

25°C 24h 9g 4g 55.55%

100°C 20min 9g 1g 88.88%

*****tested in tropical environmental conditions*****

Solvent temperature Vrs Solubility

100% Cassava´s Bioplastic
90%
80% f(x) = 0.29997 x − 0.3333
70% R² = 0.991836734693877
60%
50%
40%
30%
20%
10%
0%
0.5 1 1.5 2 2.5 3 3.5 4 4.5

Immersion time Vrs Solubility

Cassava´s Bioplastic
100%
90%
80% f(x) = 0.29997 x − 0.3333
70% R² = 0.991836734693877
60%
50%
40%
30%
20%
10%
0%
0.5 1 1.5 2 2.5 3 3.5 4 4.5

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 VI.II Potato Starch
Water Temperature Immersion time Initial mass Final mass % Solubility

70°C 5min 9g 8g 11.11%

80°C 15min 9g 7g 22.22%

25°C 24h 9g 6g 33.33%

100°C 20min 9g 6g 33.33%

*****tested in tropical environmental conditions*****

Water temperature Vrs Solubility

Potato´s Bioplastic
35.00%
f(x) = 0.07777 x + 0.05555
30.00% R² = 0.890909090909091
25.00%
20.00%
15.00%
10.00%
5.00%
0.00%
0.5 1 1.5 2 2.5 3 3.5 4 4.5

Immersion time Vrs Solubility

Potato's Bioplastic
35.00%
f(x) = 0.07777 x + 0.05555
30.00% R² = 0.890909090909091
25.00%

20.00%

15.00%

10.00%

5.00%

0.00%
0.5 1 1.5 2 2.5 3 3.5 4 4.5

IV. Discussion

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Bioplastic made from cassava starch

In 200ml of water at 70°C for 5min, a 9g sample of the bioplastic obtained from cassava

starch was submerged. At the end of the test, we had a final mass result with 9g, applying

the solubility formula, it was 0%, since the bioplastic does not lose mass.

In another container, the same amount of water and bioplastic was added, but at 80°C for

15 minutes. We obtained a loss of 2g leaving it with 7g as final mass, this means that its

solubility has a percentage of 22.22%.

The third test was carried out at room temperature (approximately 25°C) leaving 4g as the

final mass, which gives a solubility of 55.55%.

We carried out the last test, using equal amounts of water and bioplastic, but with a time of

20min at 100°C, at the end of the estimated time, we obtained a total mass loss of 8g, which

indicates that the bioplastic is 88.88%. soluble.

Bioplastic made from potato starch.

We carried out the test with 200ml of water at 70°C with 9g of bioplastic made from potato

starch for 5 minutes, when the test was finished, the mass had reduced to 8g with a

difference of one gram, in that way the solubility is 11.11%

We did the second test with water at a temperature of 80°C, for 15 minutes, the result of

this test was the loss of 2 g of mass. So, the solubility in this case is 22.22%

The third test was at room temperature (approximately 25°C) leaving 6g as the final mass,

which gives a solubility of 33.33%.

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The last of the tests was on a potato bioplastic, always with a mass of 9g, was placed in

water at a temperature of 100 degrees for 20 minutes, and its mass was reduced to 6g,

which gives us a solubility of 33.33%.

Correlation plots

The graph that shows the trend lines and the values for R2 indicate the mathematical

relationship between two variables, in this case, water temperature (Independent) and

solubility(Dependent) immersion time(Independent) and solubility(Dependent). The value

of R2 for water temperature/solubility in the case of the bioplastic obtained from the cassava

starch is 0.9918. For Immersion time/Solubility we got an R2 value of 0.9918. Therefore,

the bioplastic obtained from potato starch has an R2 value of 0.8909 for

temperature/solubility and a R2 of 0.8909 for immersion time/solubility.

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 V. Conclusion

Potato and cassava starch is one of the best ways to get bioplastics, because of its easy

access and low cost of extracting. Both cassava and potato are the vegetables that contain

most starch, potato has up to 20% of starch and cassava has about 72% starch. Both contain

amylose and amylopectin in its chemical composition.

We confirmed that our hypothesis was right, the bioplastic made from cassava starch is

more soluble than the bioplastic made from potato starch, due to the capacity of

amylopectin to interact with the solvent for its branched structure and its higher percentage

of starch compared to potato.

Finally, we confirmed a direct relationship between solvent temperature and immersion

time with the solubility of bioplastics in water.

In conclusion, cassava starch bioplastic is a perfect viable solution for a replacement of

conventional plastics due to its high starch percentage and the capacity of amylopectin

structures to interact with water.

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 VI. Bibliography:

Alarcón Cabezas, M. C. (2020). Obtención de bioplástico a partir del almidón de papa

(Solanum tuberosum) y yuca (Manihot esculenta) para uso como envoltura de alimentos
[Bachelor's thesis, Universidad Nacional de Colombia]. Repositorio Institucional UN.

Arias, M. J. (2019). Biodegradable polymers: A review on recent trends and emerging

perspectives. Journal of Polymers and the Environment, 27(3), 572-590.

Bilgen, H. D. (2015). A review investigation of bioplastics. Journal of Polymers and the

Environment, 23(1), 1-17.

Feng, X (2022). Thermal degradation behaviors and mechanism of polylactic acid (PLA)
and its composites reinforced by lignin fibers. Journal of Cleaner Production, 324, 128919.

Hemsri, S. (2015). Performance and mechanical properties of biodegradable polylactic

acid/clay nanocomposites. IOP Conference Series: Materials Science and Engineering, 87,
012049.

Holguín Cardona, J. S. (2019). Obtención de bioplástico a partir de almidón de papa y

evaluación de sus propiedades mecánicas y de barrera [Bachelor's thesis, Universidad
Nacional de Colombia].

Miller, Julian G. "Solubility." Chemical Reviews, vol. 103, no. 5, 2003, pp. 1531-1551,
doi:10.1021/cr0206574.

Senarqué, F and Huamán, L. (2020). Biodegradabilidad de los bioplásticos elaborados a

partir de cáscaras de Mangifera indica y Musa paradisiaca [Biodegradability of bioplastics
made from Mangifera indica and Musa paradisiaca peels]. Revista Mexicana de Ingeniería
Química, 19(1), 421-430.

Sessini, V., & Peponi, L. (2017). Biodegradable polymers: A review of the synthesis,
properties and applications. Materials Science and Engineering: C, 71, 1176-1192.

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Singh, B., Sharma, N., & Dhiman, S. S. (2003). Development of biodegradable films from
zein for packaging applications. Journal of Food Science and Technology, 40(1), 53-56.

Smith, R. (2001). Biodegradable polymers for industrial applications. Trends in

Biotechnology, 19(8), 331-337.

Vásquez, N., Jaramillo, C. M., & Posada, J. A. (2017). Degradabilidad de un polímero de

almidón de yuca [Degradability of a cassava starch polymer]. Revista Facultad de
Ingeniería Universidad de Antioquia, (80), 80-88.

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