Edible films based on native and phosphated 80:20 waxy:normal corn starch

Abstract

Edible films based on 80:20 waxy:normal corn starch were evaluated for their potential use in the food industry. Two types of film were prepared by the casting method: The first from native corn starch and the second from starch modified with glycerol. The influence of this chemical modification on the physicochemical and mechanical properties of both the starch and films was investigated. The phosphation of the base material improved the interaction between the plasticizer and the modified starch. This was demonstrated by the lower moisture content and water activity, higher crystallinity, greater elongation under stress and higher thermal resistance observed for the cross-linked films. The results showed that high quality edible films can be prepared from modified 80:20 waxy:normal corn starch, and demonstrated their potential as a coating or packaging material in the food industry.

Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour

“…1 c and d)have 256 a slight increase in grain size. Similar results have been reported by Gutiérrez et al[61] 257 in phosphated starches of cassava and dark-cush-cush yam. Additionally, in theFigure 2581d was observed that the crystallinity of the starch is maintained, since the cross of…”

“…Similar results 212 were reported by Gutiérrez The crude protein content was relatively low in the native and modified plantain flours, 215 between 1.00-2.62% (Table 1). The reduction of the 50% of crude protein content was 216 recorded for the modified plantain flour, possibly this has been due to the leaching of 217 the proteins during the modification of the flour [61]. So the same, the beet flour had a 218 protein content (10.3%), an order of magnitude greater than plantain flours [70].…”

“…These small variations in the content of 221 fatty material could influence in the plasticity of the edible films [61]. Table 2 shows the values of water activity (a w ) of the flours used.…”

Films from corn, wheat, and rice starch ghost phase fractions display overall superior performance than whole starch films

“…The coarse‐grained GPFF microstructure could be responsible for the higher rate of water loss. Gutierrez et al observed that the addition of waxy starch confers thermal stability to glycerol‐based films, maybe by the strong binding of glycerol to amylopectin chains. Similar effects were observed by Wokadala et al for PLA/starch films.…”

Active edible films: Current state and future trends

“…Among starches, cassava, corn, and wheat starches have been recently proposed for the formulation of edible films thanks to their availability and relatively low price. Starch is normally used in mixtures with different biomaterials, such as soybean protein concentrates, native and modified cush‐cush yam and cassava starches, wax and normal starches, wheat starch and whey‐protein isolates, wheat starch solution and rapeseed oil, and cassava starch, glycerol, carnauba wax and stearic acid …”