81 ± 18.67 to 256.13 ± 48.57) %. Analyzing these values, we can conclude that the introduction of essential oil reduced the intermolecular interaction between polymeric chains, resulting in materials with lower tensile strength. Concerning barrier properties, a rise of

contents of glycerol, emulsifier and cinnamon essential oil caused an increase in both permeabilities. Water vapor permeability (WVP) and oxygen permeability coefficient (P′O2) of films with cinnamon essential oil incorporated varied from (9.78 ± 1.40 to 14.79 ± 2.76) g mm m−2 d−1 kPa−1 and from (27.50 ± 0.60 to 143.47 ± 8.30) × 109 cm3 m−1 d−1 Pa−1 , respectively. In previous work, Souza et al. (2012) tested films based on cassava Thiazovivin in vitro starch reinforced with 1.0 g/100 g of clay, at the same conditions of this work, and found that the increase of glycerol content from (0.75–1.25) g/100 g also decreased barrier properties: WVP from (3.81 ± 0.58 to 5.38 ± 0.80) g mm m−2 d−1 kPa−1 and P′O2 from (22.51 ± 0.79 to 94.00 ± 3.90) × 109 cm3 m−1 d−1 Pa−1). Considering these selleck chemical results, the increase of the glycerol content in cassava starch films elaborated in this work can also contributed with the decrease of the studied barrier properties. Glycerol is a relatively small hydrophilic molecule, which

can be entrapped between adjacent polymeric chains, decreasing intermolecular attractions and increasing molecular mobility, facilitating migration of water vapor molecules (Rodríguez, Osés, Ziani, & Maté, 2006). However, in this work, when comparing films elaborated according formulation A with the control ones, both with the same glycerol content, it can be verified that the WVP increased significantly from (3.81 ± 0.58 to 9.78 ± 1.40) g mm m−2 d1 kPa−1. It is known that the addition of a lipidic component in the formulation could act as a barrier in the films. Therefore, it is expected that cinnamon essential oil was not the responsible agent for the elevation of permeabilities Phospholipase D1 values. Based on previous observations, the

emulsifier, as a hydrophilic agent, probably it is the most component responsible for the WVP increasing. However, it should be pointed that its presence in the film elaboration process is necessary, because it promotes the incorporation of the antimicrobial agent into the aqueous solution, resulting in a homogeneous polymer matrix. Cinnamon and clove essential oils proved to be effective against two microorganisms commonly found in bread. Minimum inhibitory concentration of them, which provided 100% of inhibition against P. commune and E. amstelodami, were established, respectively, with 2.0 g/100 g of cinnamon essential oil and 16.0 g/100 g of clove essential oil. According to antimicrobial activity results, cinnamon essential oil was successfully incorporated into cassava starch films, yielding films with potential antimicrobial activity against the fungi selected. A better inhibition was observed with higher content of cinnamon essential oil.