Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

Abstract

In this work, starch obtained from mango kernel seeds was applied in the preparation of films in combination with its hydrophobic derivatives. Chemical modification of starch was carried out at two different concentrations of vinyl laurate, in dimethyl sulfoxide, under basic catalysis. The degrees of substitution of the starch laurates were 2.4 and 0.3, respectively. None of the products formed films when dispersed in water. However, blends of starch/starch laurate (degree of substitution = 0.3) formed films after microfluidization of their aqueous suspensions. The blends with up to 15% wt of starch laurate (degree of substitution = 0.3) resulted in films of higher elongation at break, higher opacity and lower tensile strength and elastic modulus. The microfluidization of biopolymer suspensions was crucial to obtain films with lower water vapor permeability. X-ray diffraction results corroborated to the mechanical properties of the films, showing that the incorporation of starch laurate reduced the starch films crystallinity.

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

“…In particular, the tensile strength of carboxylated starch composite films reached a maximum value of 44.8 MPa at 15% CMC addition, the hydrophobic property was effectively improved when CMC > 10%, and the static water contact angle was 66.8 • at 35% CMC addition. Similarly, other researchers have modified starch by chemical methods first, but then combined it with the unmodified natural starch to produce better composites [17,119,120]. Notably, the FDA has limitations on the reagents and reactions, which are used for the manufacturing of food-grade modified starch [46], so we should follow the applicable regulations and standards when preparing starch-based edible packaging, as well as other polysaccharides edible packaging.…”