Development and characterization of dual-modified yam (Dioscorea rotundata) starch-based films

Germán Narváez-Gómez, Jorge Figueroa-Flórez, Jairo Salcedo-Mendoza, Carmen Pérez-Cervera, Ricardo Andrade-Pizarro

Research output: Contribution to journalArticle in an indexed scientific journalpeer-review

24 Scopus citations

Abstract

The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on “hawthorn” yam starch. The WVP of the films was 4.4 × 10−10 to 1.5 × 10−9 g/m∗s∗Pa, where the films with oxidized yam starch showed a 58.04% reduction concerning the native starch. The tensile strength of oxidized yam starch films showed a decrease of 17.51% with an increase in glycerol concentration. For the 1% starch concentration, elongation increased by 17.03% when the glycerol concentration was increased from 5 to 15%. Modification of starch, starch concentration, and glycerol have a significant effect on the barrier, mechanical, physical, and structural properties of films made with yam starch, where films made with oxidized yam starches at a concentration of 1% starch and 5% glycerol showed the best responses of the properties evaluated.

Original languageEnglish
Article numbere06644
JournalHeliyon
Volume7
Issue number4
DOIs
StatePublished - Apr 2021

Bibliographical note

Publisher Copyright:
© 2021 The Author(s)

Keywords

  • Barrier properties
  • Edible films
  • Modified starch
  • Yam starch

Types Minciencias

  • Artículos de investigación con calidad A1 / Q1

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