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Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana‐based films
Author(s) -
Orsuwan Aungkana,
Sothornvit Rungsinee
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13380
Subject(s) - plasticizer , starch , materials science , glycerol , food packaging , food science , composite material , yield (engineering) , chemical engineering , chemistry , organic chemistry , engineering
Unripe banana flour and starch were used to formulate plasticized banana‐based films (flour film, PBF; starch film, PBS) with two types of plasticizers (glycerol, Gly; sorbitol, Sor) and a mixture of Gly‐Sor on film properties. PBS showed greater water barrier, elongation at break, toughness, and transparency, but lower efficiency in heat sealability than PBF. However, the easier and a higher yield in the preparation process of PBF lead to higher UV and visible light barrier than PBS which could be due to its protein content and the presence of phenolic compounds in PBF. Both banana films plasticized with Sor showed high glossiness, high efficiency in heat sealability, and mechanical and water barrier properties; however, the undesirable recrystallization of white crystals resulted in lower film flexibility. Thus, Gly‐Sor was preferred without change of water barrier but strengthened heat sealability. Therefore, banana‐based film might be considered as a green food packaging material. Practical applications Banana flour and starch from unripe bananas can be used as safe food ingredients for food products and as green biodegradable packaging materials. Banana flour film showed similar mechanical properties as banana starch film but involved easier processing and higher yield in the preparation of banana flour. Moreover, banana flour films had higher efficiency in heat sealability with the potential to protect the packed food from UV–visible light deterioration. Furthermore, an easier way to modify proper film properties is by the proper selection of the plasticizer. A mixture of plasticizers (glycerol and sorbitol) showed high potential to improve long‐term physical stability such as through UV–visible light prevention, and improved mechanical properties and heat sealability of plasticized banana‐based films. Briefly, plasticized banana flour film with a mixture of plasticizer will be potential, alternative biodegradable packaging material to reduce the use of nonbiodegradable synthetic plastic materials in food applications.