Abstract
Here, we investigated the effects of plasticizers on the physicochemical properties, crystallinity, and heat sealability of cassava starch films. An increase in the content of sorbitol resulted in a decrease in the moisture content and thickness of the films. The elongation at break was much lower for the films with high sorbitol content than for those with high glycerol content, owing to the lower plasticizing effect of sorbitol derived from its structural similarity to starch. X-ray diffraction (XRD) analysis revealed a decrease in crystallinity with an increase in sorbitol content, indicating the association between the ratio of plasticizers and degree of crystallinity in the films. Higher sorbitol content led to higher seal strength due to the presence of more hydroxyl groups for interaction with polymer chains; however, it also caused high crystallinity and phase separation. Cross-sectional images of sealed films revealed incomplete sealing for films containing a high glycerol content. In conclusion, the plasticizer type and content are crucial factors for the heat sealing of cassava starch films.
| Original language | English |
|---|---|
| Article number | 100556 |
| Journal | Food Packaging and Shelf Life |
| Volume | 26 |
| DOIs | |
| Publication status | Published - 2020 Dec |
Bibliographical note
Funding Information:This research was supported by Suheung Co. Ltd. (Seoul, Korea) . This research was also supported by Korea university grant, School of Life Sciences and Biotechnology for BK21PLUS and Institute of Biomedical Science & Food Safety, Korea University .
Publisher Copyright:
© 2020 Elsevier Ltd
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
Keywords
- Cassava starch
- Crystallinity
- Glycerol
- Seal strength
- Sorbitol
- Thermal properties
ASJC Scopus subject areas
- Food Science
- Biomaterials
- Safety, Risk, Reliability and Quality
- Polymers and Plastics
- Microbiology (medical)