Development and characterization of dual-modified yam (Dioscorea rotundata) starch-based films

Abstract

The current consumer demand for fresh food and the interest in caring for the environment have driven the development of biodegradable film packaging to replace synthetic films to preserve the integrity of food. The objective of this work was to evaluate the effects of starch modifications (oxidized, cross-linked, and dual: oxidized/cross-linked), starch concentration (1 and 2%), and glycerol concentration (5 and 15%) on water vapor permeability (WVP), mechanical properties (tensile strength and elongation), optical, and structural properties of films based on “hawthorn” yam starch. The WVP of the films was 4.4 × 10 −10 to 1.5 × 10 −9 g/m∗s∗Pa, where the films with oxidized yam starch showed a 58.04% reduction concerning the native starch. The tensile strength of oxidized yam starch films showed a decrease of 17.51% with an increase in glycerol concentration. For the 1% starch concentration, elongation increased by 17.03% when the glycerol concentration was increased from 5 to 15%. Modification of starch, starch concentration, and glycerol have a significant effect on the barrier, mechanical, physical, and structural properties of films made with yam starch, where films made with oxidized yam starches at a concentration of 1% starch and 5% glycerol showed the best responses of the properties evaluated.

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

“…A constant RH was achieved using a saturated sodium chloride solution. The slope of the linear relationship between the dependent variable of weight gain and the independent variable of time was obtained from the data and used to calculate the WVTR using Equation (3) [53]:…”

Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

“…The increase in water vapor permeability with starch concentration has been reported for films made from native and dual-modified yam (Dioscorea rotundata) starch films [41]. Whereas water vapor permeability is the result of sorption and moisture diffusivity in solid matter, starch is likely to increase the affinity of the film and water or induce a decrease in local viscosity and then increase diffusivity [38].…”

Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films

“…Due to the high integrity and cohesiveness of casted starch films, their barrier and mechanical properties are relatively good when compared with porous or cracked films often formed by extrusion (Fakhouri et al, 2013). Figure 6 presents the average mechanical properties (TS, EB, and YM) of starch-based films from different sources (native or modified starch) (Ceballos et al, 2020;Colivet & Carvalho, 2017;Colussi et al, 2017;Costa et al, 2021;Dai et al, 2019;Estevez-Areco et al, 2019;González-Soto et al, 2018;Ibrahim et al, 2019;La Fuente et al, 2020;Luchese, Pavoni, et al, 2018a;Moraes et al, 2015;Narváez-Gómez et al, 2021;Ochoa-Yepes et al, 2019;Sifuentes-Nieves et al, 2020;Tang et al, 2022;Tirado-Gallegos et al, 2018;Żołek-Tryznowska & Kałuża, 2021). On a commercial scale, extrusion is the most used method due to its relatively low-cost production and high productivity compared to the casting method (Cheng et al, 2021;Suhag et al, 2020).…”