A Comprehensive Characterization of Biodegradable Edible Films Based on Potato Peel Starch Plasticized with Glycerol

Abstract

Potatoes are a source of starch, which is an eco-friendly alternative to petrochemicals in plastic production. Increasing potato production also creates agricultural waste that could be converted to potato peel starch (PPS) and developed as films. A response surface method approach was employed to optimize the bioconversion of PPS (2, 4, and 6% w/v) and compared with carboxymethyl cellulose (CMC)-based films. The microstructure analysis of PPSF showed increased thickness, decreased swelling power, water solubility, and vapor permeability, which were linked to increased molecular interactions as a function of PPS increments. However, low-starch PPSF exhibited high transparency, good mechanical properties, and thermal stability (high melting temperature), pliability, and accelerated seawater and soil biodegradation (~90%: 20 and 50 days, respectively). All films exhibited thermal stability at >100 °C and retained similar amorphous characteristics, evidenced by their flexibility, which confirmed the potential use for PPS in packaging perishable and cooled foods.

Characterization of Biodegradable Films Made from Taro Peel (Colocasia esculenta) Starch

“…It was also observed that film thickness positively correlated more with TPS than glycerol. Film thickness of either arrowroot starch [ 5 ] and/or potato peel starch [ 17 ] was also influenced by increased starch concentrations in films, which resulted in increased thickness when plasticized with glycerol. In this study, concentrations of starch and glycerol highly influenced film thickness, which then affected the films’ mechanical characteristics such as tensile strength, elongation, and barrier properties.…”

“…Moisture content plays a crucial role in the use of films for food packaging since moisture content influences the shelf life and texture of foods [ 17 ]. The moisture content of taro peel starch (TPS) films ranged from 0.58% to 1.57%.…”

“…The water vapor permeability (WVP) was determined according to the method proposed by Abdillah and Charles [ 13 ] and Charles et al [ 17 ]. Films of known thickness were tied with rubber bands over the mouth of glass cups (depth = 70 mm, diameter = 30 mm) containing 10 g of dry silica gels.…”

“…Thermogravimetric analysis of taro peel starch film sample was characterized using thermogravimetric analyzer (Perkin Elmer Taiwan Cooperation, Taipei, Taiwan) following the method by [ 17 ]. Each sample (~7 to 8 mg) was weighed in an aluminum sample pan and heated under nitrogen atmosphere from 25–600 °C with a heating rate of 10 °C/min to measure the degradation of starch.…”

Production of Thermoplastic Starch-Aloe vera Gel Film with High Tensile Strength and Improved Water Solubility

“…Starch is the most common biopolymer feedstock for producing films and coatings [ 4 ] and is extensively covered in the literature as the primary material for the implementation of active food packaging [ 5 , 6 , 7 ]. According to Charles et al [ 8 ], potato peel starch can be used in the packaging of chilled and frozen foods. Meanwhile, Thodanakasem et al [ 9 ] used watermelon rind.…”