Preparation and Characterization of Edible Films Made from Modified Sweet Potato Starch through Heat Moisture Treatment

Indrianti, Novita; Pranoto, Yudi; Abbas, Akmadi

doi:10.22146/ijc.26740

Cited by 27 publications

(11 citation statements)

References 26 publications

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“…The enhanced interactions between polymer chains, which have an impact on the crystallinity and flexibility of the film, may be the cause of this improvement in TS and EAB. The results are also in conformity with previously reported work in which modified sweet potato starch films improved the TS and flexibility of the films (Indrianti et al, 2018). Similar trends were also observed in some previous studies (Chu et al, 2022; Zavareze et al, 2012).…”

Section: Resultssupporting

confidence: 93%

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The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films

et al. 2023

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Background and Objectives: This study investigated the effect of heat-moisture treatment (HMT) and pre-gelatinization (PG) on the physical, mechanical, barrier, and optical features of films based on starch extracted from the Pakistani wellknown variety "Basmati rice." The thermal disintegration of granules was indicated by Scanning Electron Micrographs for HMT film. Findings: The results of the study showed that the solubility of films in water was reduced in the following sequence: Pre-gelatinized rice starch film (33.66%) > Native rice starch (NRS) film (30.42%) > Heat moisture-treated rice starch (HMTRS) film (26.90%). The lowest water-soluble HMTRS film showed increased water transfer resistance and both treatments (HMT and PG) reduced water vapor permeability values of NRS from 2.49 × 10 −10 to 1.25 × 10 −10 g −1 s −1 Pa −1 and 1.34 × 10 −10 g −1 s −1 Pa −1 , respectively. Conclusions: HMT induced structural deviations that impact higher changes in color parameters and reduced transparency while both modified films had higher elongation at break than NRS films, but PG films had lower TS as compared to the HMT and NRS films.Significance and Novelty: The lower water vapor permeability of HMT films makes them suitable for packaging moisture-sensitive food products, while PG films can find use in the packaging of products that are sensitive to light.

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Section: Resultssupporting

confidence: 93%

“…In a previous study, the authors reported that starch concentration has a substantial impact on the film's thickness (Zavareze et al, 2012). Another study reported that the thickness of the film increased drastically with the increase in total solids in the solution in proportion to the starch content (Indrianti et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films

et al. 2023

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“…A similar finding was also found for potato and amaranth starch films [62,73]. Interestingly, a decrease in WVP is observed in some other studies on sweet potato and green plantain banana starch films [74,79].…”

Section: Starch Modification Effect On Edible Film Propertiessupporting

confidence: 87%

Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films

et al. 2023

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Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film’s tensile strength and Young’s modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.

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“…[5] Potato starch (PS) is considered the most promising carbohydrate for food packaging applications. [6][7][8] Its starch granules are relatively large (25-100 μm), occurring in B-type crystalline structures. [9] The potato starch comprises about 80% large macromolecules of amylopectin and 20% high-molecular-weight amylose, along with a higher extent of covalent phosphate bonds.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

Dutta

Sit

2022

Starch Stärke

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This study modified potato starches using hydrothermal treatment, i.e., annealing (ANN) and heatmoisture treatment (HMT). ANN in the ratio (1:2) of potato starch and water at 60 °C is performed for a day. For HMT, native starch is exposed to 110 °C maintained at 20% moisture content (M.C.) for 8 h. Potato bio-films (native and modified) are prepared by solution casting method using glycerol as a plasticizer. The properties of native and modified starches along with developed films are evaluated. HMT-modified starches showed lower solubility (10.5%), lower swelling power (21.2 g g −1 ), lower freeze-thaw stability, and exhibited non-Newtonian fluid behavior. Films produced from HMT starch have decreased solubility (13.57%), WVP (0.20 g mm m −2 h −1 kPa −1 ), and enhanced mechanical properties (7.62 MPa tensile strength, elongation of 11.36%, and seal strength 4.06 MPa) compared to annealed and native starch films. ANN starch increased the elongation (9.36%) with lower solubility (17.31%) and WVP (0.65 g mm m −2 h −1 kPa −1 ) of the starch films compared to the native starch. Also, the result shows that the potato starch-based films biodegraded within 15 days. The developed biodegradable packaging films could meet various packaging requirements using physically modified potato starch which has better film forming properties and is also eco-friendly.

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Preparation and Characterization of Edible Films Made from Modified Sweet Potato Starch through Heat Moisture Treatment

Cited by 27 publications

References 26 publications

The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films

The impact of heat‐moisture treatment and pre‐gelatinization on functional, mechanical, and barrier properties of basmati rice starch films

Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films

Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment

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