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Effects of virgin coconut oil on the physicochemical, morphological and antibacterial properties of potato starch‐based biodegradable films
Author(s) -
Fangfang Zhang,
Xinpeng Bai,
Wei Gao,
Wang Guoding,
Shi Zhenzhen,
Jun Cao
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14262
Subject(s) - starch , transmittance , food science , potato starch , ultimate tensile strength , materials science , food packaging , chemical engineering , scanning electron microscope , listeria monocytogenes , coconut oil , nuclear chemistry , composite material , chemistry , bacteria , optoelectronics , biology , engineering , genetics
Summary This study investigated the effects of adding different concentrations of virgin coconut oil ( VCO ) on the optical, mechanical, thermodynamic and antimicrobial properties, as well as water vapour permeability and morphology of potato starch‐based biodegradable films. Increasing VCO concentrations caused a rise in the light transmittance of the films from 2.13 to 4.79 mm −1 and a decrease in water vapour transmittance from 6.77 to 2.12 (10 −5 GP a −1 h −1 m −1 ). At a VCO concentration of 14 wt% (based on potato starch), the tensile strength reached its highest value (19.98 MP a). Scanning electron microscopy showed that the surface of the film became smoother as VCO concentration increased. The addition of VCO inhibited the growth of Listeria monocytogenes , Staphylococcus aureus and Escherichia coli . In conclusion, VCO supplementation improved the mechanical, antibacterial and water barrier properties of starch‐based films. These results could expand the scope of the application of starch‐based films in food packaging.