Rheological effect of the concentration of nanoparticles in cassava starch

Biodegradable material was prepared from cassava starch in combination with zinc oxide nanoparticles (ZnO NPs) to give the properties of microbial growth resistance, glycerin concentrations were varied to 5%, 10%, and 20% (w/v) for the study of the rheological properties. The nanoparticles were characterized by a spectrophotometer where an exciton peak at 370 nm was obtained. The different samples were subjected to a thermomechanical study through an AR-G2 hybrid rheometer, using a parallel plane geometry of 20 mm, a weak gel behavior is observed, it is a slimming material and it is thermostable, it is also established that the zinc oxide concentration nanoparticles do not affect the mechanical behavior of the material.