Shanbhag Chetana, Shenoy Ramnath, Shetty Prakasha, Srinivasulu M, Nayak Ramakrishna
Department of Chemistry, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India.
Department of Humanities and Management, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal, Karnataka 576104 India.
J Food Sci Technol. 2023 Nov;60(11):2858-2867. doi: 10.1007/s13197-023-05803-2. Epub 2023 Aug 19.
Petroleum-based plastics were widely used as packaging materials. However, plastic materials were not reusable and biodegradable, causing a severe negative impact on the environment. Edible films can be a suitable alternative to plastic films, particularly in food packaging. This research work prepared edible films containing blends of cornstarch, arrowroot powder, refined wheat flour, vinegar, and glycerol. Arrowroot powder added strength and nutritional value to the films. Glycerol, as a plasticiser, improved the flexibility of films. The combination of vinegar and glycerol increased the film's strength. The characteristic properties of prepared films, like thickness, bursting strength, moisture content, transparency, water-solubility, water vapour permeability, tensile strength, elongation, and Young's modulus, were analysed. The thermal stability of the films was evaluated by thermogravimetric analysis. The films were characterised by FTIR spectroscopy, and their surface morphology was analysed by scanning electron microscopy. The prepared films exhibited excellent properties suitable for food packaging.
The online version contains supplementary material available at 10.1007/s13197-023-05803-2.
石油基塑料曾被广泛用作包装材料。然而，塑料材料不可重复使用且不可生物降解，对环境造成了严重的负面影响。可食用薄膜可以成为塑料薄膜的合适替代品，尤其是在食品包装方面。这项研究工作制备了含有玉米淀粉、竹芋粉、精制小麦粉、醋和甘油混合物的可食用薄膜。竹芋粉增强了薄膜的强度并增加了营养价值。甘油作为增塑剂，提高了薄膜的柔韧性。醋和甘油的组合提高了薄膜的强度。分析了所制备薄膜的特性，如厚度、破裂强度、水分含量、透明度、水溶性、水蒸气透过率、拉伸强度、伸长率和杨氏模量。通过热重分析评估了薄膜的热稳定性。通过傅里叶变换红外光谱对薄膜进行了表征，并通过扫描电子显微镜分析了其表面形态。所制备的薄膜表现出适用于食品包装的优异性能。
在线版本包含可在10.1007/s13197-023-05803-2获取的补充材料。
