Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches

Edible films were developed using different starch sources (banana, okenia and mango). Starch suspensions were cold gelatinized with NaOH or gelatinized by heat. Glycerol was used as plasticizer. Films were characterized by X-ray diffraction, Scanning Electron Microscopy (SEM), water vapor permeabil...

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Bibliographic Details
Published in:Carbohydrate polymers 2005-05, Vol.60 (2), p.235-244
Main Authors: Romero-Bastida, Claudia A., Bello-Pérez, Luis A., García, María A., Martino, Miriam N., Solorza-Feria, Javier, Zaritzky, Noemí E.
Format: Article
Language:English
Subjects:
Applied sciences
banana starch
Biological and medical sciences
deformation
edible films
Exact sciences and technology
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
General aspects
Handling, storage, packaging, transport
heat treatment
mango starch
Mechanical properties
Microstructure
Natural polymers
okenia starch
physicochemical properties
Physicochemistry of polymers
Starch and polysaccharides
Starch films
tensile strength
thermal properties
thickness
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Summary:Edible films were developed using different starch sources (banana, okenia and mango). Starch suspensions were cold gelatinized with NaOH or gelatinized by heat. Glycerol was used as plasticizer. Films were characterized by X-ray diffraction, Scanning Electron Microscopy (SEM), water vapor permeability and mechanical analyses. Films prepared with thermal gelatinization showed homogeneous surfaces without pores or cracks compared with starch films made with cold gelatinization, and additionally, thermal gelatinization produced films that during storage, recrystalized as a B-type compared with the A-type X-ray diffraction pattern of the films elaborated with cold gelatinization. These differences had an important role in the thickness, barrier and mechanical properties. In general, films prepared with the thermal gelatinization method, showed better barrier and mechanical properties, important characteristics when choosing the preparation method of the films. In some parameters studied, the starch source had an important role in the properties of the films. Non-conventional sources can be used for film preparation with certain barrier and mechanical characteristics.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2005.01.004