No abstract

In the current research work, active films were made from potato starch (PS) and AgNP solution comprising of silver nanoparticles (AgNPs) and rose apple extract (RE) via the casting method at various concentrations. AgNP solution in the PS matrix significantly altered the physical properties such as opacity, water vapor permeability mechanical property, solubility, and swelling index of the films. The influence of AgNP solution on the properties of the films was deeply examined. The results found that the 15% AgNP solution films exhibited better physicochemical properties. The presence of AgNP solution in the PS matrix significantly improved the properties of active films which is evident from the results of FTIR and SEM. Results show that AgNPs and PS were uniformly mixed and formed continuous and homogenous films without bubbles and cracks. In addition, the AgNP solution in the films significantly improved the antibacterial activity against S. aureus than P. aeruginosa in the films.

Edible films can be used for food packaging to extend the shelf life of foods and protect them from exposure to moisture, microorganisms, pathogens, and bacteria. In the present study, the effect of plasticization and cross‐linking, which are modification approaches for upgrading the properties of starch, are investigated. Glycerol and sorbitol are used as plasticizing agents, and succinic acid is used as a cross‐linking agent. The results demonstrate that the addition of glycerol and sorbitol to the film‐forming solutions reduces brittleness and increases peeling ability and flexibility upon drying. Furthermore, the film matrix supports improvements in water vapor permeability (WVP), swelling index (SI), and mechanical properties. The glycerol‐based finger millet starch (FMS) films exhibits better thermal stability than the sorbitol‐based FMS film. The microscopic images of the films show that the use of glycerol in the film improves compactness and homogeneity compared to sorbitol‐based FMS films.

Moth bean starch (MS), gelatin (GA), and Murraya koenigii leaves extract (ME) are blended at different compositions to prepare film and coating according to casting and dipping approaches. Different MS, GA, and ME compositions were used to synthesize films and coating. The film compositions (MS : GA: ME: 60 : 20 : 20 and MS : GA: ME:20 : 60 : 20) were represented in terms of F3 and F4, respectively. The results showed that F3 exhibited better physicochemical properties than other films. In addition, SEM images showed that all components of the films were uniformly mixed and formed smooth surface morphology without cracks and bubbles. FTIR results indicate that ME in the films induces interactions between the film components, causing an improvement in compactness. Moreover, an optimized film-forming solution was tested as a coating. Parameters such as skin tightness, weight loss, pH, titratable acidity, and sensory analysis were considered to check the quality of coated Solanum melongena during storage. The results show that the formulation effectively maintains the quality parameters during storage. Furthermore, it also notices that coating extends the shelf life of Solanum melongena by one week.

The present work explores the possibilities of developing finger millet starch (FMS) films with sorbitol (DS) at various concentrations. Therefore, starch is isolated from three diverse underutilized Indian finger millet varieties (VL‐149, VL‐371, and VL‐376). The results reveal that amylose content, moisture content, and ash content of FMS are observed in the range of 31.12 ± 0.37–33.87 ± 0.64%, 8.47 ± 0.75–9.87 ± 0.37%, and 0.33 ± 0.18–0.78 ± 0.91%, respectively. In addition, the solubility and swelling index of the FMS is found to be in the range of 1.5 ± 0.34–1.7 ± 0.11% and 9.98 ± 0.31–11.25 ± 0.64% at 60 °C. This work investigates the effects of varying concentrations (20%, 30%, 40%, and 50%) of sorbitol (DS) as a plasticizer on the FMS film's main functional properties, thermal, and structural. The results present that elongation at break‐point is increased while film density, swelling index, water vapor permeability, tensile strength, and solubility are reduced upon the addition of DS. Scanning electron microscope images show that the FMS film surfaces with DS are more homogeneous and continuous without air bubbles than those without DS. Thermal gravimetric analysis and differential scanning calorimetry results indicate that the thermal stability of the FMS film improves with DS.