Open AccessDevelopment and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties
Author(s) -
Mohit Nagar,
Vijay Singh Sharanagat,
Yogesh Kumar,
Lochan Singh
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04167-w
Subject(s) - crystallinity , fourier transform infrared spectroscopy , materials science , glass transition , starch , transmission rate , food packaging , ultimate tensile strength , xanthan gum , composite material , food science , chemical engineering , chemistry , polymer , electrical engineering , transmission (telecommunications) , rheology , engineering
The study aimed at the development of elephant foot yam starch (EFYS) based edible film through blending of Xanthan (XG) and agar-agar (AA). Film thickness and density increased with increase in concentration of hydrocolloids and the respective highest value 0.199 mm and 2.02 g/cm 3 were found for the film possessing 2% AA. The film barrier properties varied with hydrocolloids and the lowest value of water vapour transmission rate (1494.54 g/m 2 ) and oxygen transmission rate (0.020 cm 3 /m 2 ) was observed for the film with 1% XG and 1.5% AA, respectively. Mechanical and thermal properties also improved upon addition of hydrocolloid. Highest tensile strength (20.14 MPa) and glass transition temperature (150.6 °C) was observed for film containing 2% AA. Fourier transform infrared spectroscopy demonstrated the presence of -OH, C-H, and C=O groups. The change in crystallinity was observed through peak in X-ray diffraction analysis, which increased with increase in the hydrocolloids' concentration.