The main aim of this study was to chemically modify mango kernel starch (MKS) and assess its impact on packaging film properties. MKS exhibited limited application due to low solubility, retrogradation, higher gelatinization temperature and hydrophilicity. These limitations could be effectually overcome by integrating modifications to native starch. Chemical modifications of MKS were performed by oxidation and benzylation with a low degree of substitution. X‐ray diffractogram presented A‐type pattern of crystal structure which was in accordance to endosperm starch. Fourier‐transform infrared (FTIR) spectra of the native and modified starch samples exhibited strong bands in the regions corresponding to OH and CH stretching. Additionally, absorption bands were found in the regions for carbonyl and aromatic phenyl vibrations signifying the substitution of functional groups within native starch. Modified starch films presented increased lightness L* representing that the films were lighter in colour than native film. Tensile strength (TS) of modified films was found to increase more than twice that of native starch film. Starch recrystallization was interrupted by oxidation thereby preventing retrogradation. Benzylation lowered the water vapour permeability by 58% and improved UV absorption by 80% when compared with native film.
In this study, carboxymethyl cellulose, carrageenan-based films and a blend film with 1:1 concentration were prepared using the solvent casting method and the influence of various concentrations of jackfruit seed starch (0, 0.5, 1.0, 1.5, and 2 g) on its functional properties were investigated. The effect of jackfruit seed starch on strength properties such as tensile strength and elongation, as well as waterrelated characteristics such as water contact angle, water vapour permeability, and moisture content, were evaluated and compared with the results of the control blend films. FT-IR, TGA, SEM, XRD were performed to identify the functional group and its potential interactions, thermal stability, surface morphology and crystallinity of prepared films. The results suggests that addition of jackfruit seed starch from 0 to 1.5 g enhanced the tensile strength from 26.62 MPa to 33.26 MPa, but thereafter the tensile strength drops to 32.58 MPa and the elongation decreases. When compared to the carboxymethyl cellulose carrageenan control film, some physical parameters of the film, such as water vapour permeability and moisture content, decreased while thickness and contact angle increased significantly. The results of scanning electron microscopy exhibited rough and heterogeneous morphology for films with more starch content, while the control films exhibited smooth and homogenous structure. The presence of starch increased the crystallinity of all films, which attributed to improved thermal and mechanical stability of the prepared films.
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