Physical, barrier, and thermal properties characterization of edible films from composite mixtures of starch and starch derivatives

  • Alfonso Totosaus Food Science Lab & Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Mexico http://orcid.org/0000-0003-1965-9510
  • Ismael A. Godoy Food Science Lab & Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Mexico http://orcid.org/0000-0003-4093-5997
  • Teresita J Ariza-Ortega Food Biotechnology Department, Universidad Politécnica del Valle de México. Av. Mexiquense esq. Av. Universidad Politécnica s/n, Mexico http://orcid.org/0000-0002-2359-2024
DOI: https://doi.org/10.35219/foodtechnology.2022.2.12
Keywords: edible films, starch derivatives, WVP, DSC, FTIR, mixture design approach

Abstract

In the search for sustainable and ecological alternatives in food packaging, the use of starch as one of the most abundant biopolymer resources to formulate edible films has been studied. Nonetheless, compatibility with other starch derivatives, such as dextrin and/or chemically modified starch, has not been explored yet. The objective of this research was to characterize opacity, water vapor barrier capability, and thermal properties of composite edible films, by a mixture design approach, formulated with three types of commercial chemical modified starch mixed with native corn starch and dextrin. Lower opacity in edible films was related to more soluble material, where the main effect of dextrin was the rise of soluble material and lower water vapor permeability. A more permeable film can be obtained with Nifrastarch and lower permeability with Gelamil. The type of chemically modified starch used in edible films for edible packaging can be decided according to the characteristics of the food in question, i.e., moisture, color, permeability, or edible film solubility for active packaging.

Published
2022-09-01
How to Cite
Totosaus, Alfonso, Ismael A. Godoy, and Teresita J Ariza-Ortega. 2022. “Physical, Barrier, and Thermal Properties Characterization of Edible Films from Composite Mixtures of Starch and Starch Derivatives”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 46 (2), 175-87. https://doi.org/https://doi.org/10.35219/foodtechnology.2022.2.12.
Issue
Vol 46 No 2 (2022)
Section
ORIGINAL ARTICLES

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