Premium
Rice starch active packaging films loaded with antioxidants—development and characterization
Author(s) -
Ashwar Bilal Ahmad,
Shah Asima,
Gani Adil,
Shah Umar,
Gani Asir,
Wani Idrees Ahmed,
Wani Sajad Mohd,
Masoodi Farooq Ahmad
Publication year - 2015
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201400193
Subject(s) - butylated hydroxytoluene , ascorbic acid , antioxidant , starch , glass transition , food packaging , chemistry , food science , active packaging , glycerol , aqueous solution , materials science , organic chemistry , nuclear chemistry , chemical engineering , polymer , engineering
Active antioxidant food packaging films were developed by the incorporation of ascorbic acid (AA) and butylated hydroxytoluene (BHT) into a rice starch–glycerol matrix. BHT significantly improved the water resistance of starch films. Both AA and BHT promoted significant increase in the elastic modulus but a decrease in film stretchability. S/G/BHT film presented significant decrease in water vapour permeability. AA and BHT significantly affected the lightness ( L ) and yellow ( b ) color of the films with minor differences in the green ( a ) colour. SEM revealed smooth surface of the films. Thermal analysis showed increase in glass transition temperature and enthalpy of transition of films with the incorporation of AA and BHT. Exposure of the films to various food simulants showed that the release from the films was dependent on the type of food simulant and the antioxidant. In the aqueous food simulant, films containing ascorbic acid (S/G/AA) produced the largest release and in the fatty food stimulant S/G/BHT film presented fast release.