RESUMO
The aim of this work was to characterize the starch obtained from ulluco (US) and evaluate its use in edible films prepared using different US concentrations (2.0, 2.5, and 3.0%) at low temperatures (simulating the storage conditions of different foods). US exhibited a high amylose content (35.3%), low stability against thermal degradation, and a B-type crystalline structure. In regards to the edible films prepared from US, good barrier properties related to the semicrystalline region were obtained. In addition, good mechanical properties, opacity and stability against thermal degradation were obtained. The extraction and use of US in the preparation of edible films could be an alternative method for adding value to this crop. Furthermore, the films appear as a potential material for food packaging.
