Development of a Flexible Film Based on Purple Yam Flour and Nanoparticles Obtained by Aqueous Counter Collision

The utilization of biopolymers as raw materials for the development of sustainable materials has become one of the most promising strategies to minimize the negative impact of plastic pollution. Tubers such as purple yam are rich in starch, which serves as the main component for producing strong and durable bioplastics with properties comparable to conventional plastics. In this study, purple yam flour was used as a raw material to develop a biodegradable film through the casting method. Additionally, Flour Nanoparticles (FN) extracted via the Aqueous Counter Collision technique were incorporated to enhance the mechanical, morphological, and barrier properties of the films. The nanoparticles exhibited sizes below 100 nm, as determined by DLS analysis. The casting process was carried out using film solutions containing 2 wt% flour and 15 wt% glycerol, with FN concentrations of 5 wt%, 15 wt%, and 25 wt%. The main results showed that the films with 25 wt% FN displayed improved mechanical strength, increasing from 2.2 MPa (control) to 7.3 MPa, as well as enhanced thermal resistance, rising from 68 °C (control) to 102 °C. The films also exhibited a smoother morphology, indicating improved water vapor transmission (WVT). The incorporation of FN thus contributed to the development of films with reduced hydrophobicity.