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Lipid Addition to Improve Barrier Properties of Edible Starch‐based Films and Coatings
Author(s) -
García M.A.,
Martino M.N.,
Zaritzky N.E.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb09397.x
Subject(s) - plasticizer , starch , differential scanning calorimetry , materials science , microstructure , chemical engineering , amorphous solid , glycerol , sunflower oil , coating , composite material , chemistry , food science , organic chemistry , physics , engineering , thermodynamics
Effects of formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks. Films made from high amylose starch showed lower WVP and GP than regular corn starch films; permeabilities of films with sorbitol (20 g/L) were lower than those with glycerol. The addition of 2g/L sunflower oil to the formulations decreased WVP of starch‐based films; X‐ray diffraction and Differential Scanning Calorimetry experiments demonstrated that films with plasticizer and lipid showed lower crystalline‐amorphous ratio compared to films without additives. Microstructural observations helped explain the decrease of the film permeabilities during storage.