Natural extracts are investigated as plasticizers of starch–glycerol biobased films for food coating applications. For this purpose, films with cassava starch, glycerol, and distilled water with and without green tea or basil extracts are obtained by solvent casting. The plasticizing effect of the extracts is confirmed from the films crystalline structure, thermal degradation behavior, glass transition temperature, and tensile properties. Increased mobility of starch chains is the result of a strong interaction between extract components and starch molecules. The Kohlrausch–Williams–Watts (KWW) theoretical modeling, used for the first time to determine the effect of antioxidant components in starch films, also confirms the plasticizing effect of either green tea or basil extracts. In addition, the original luminosity of the starch film is not compromised by the incorporation of the extracts. Moreover, a delay in the starch retrogradation is achieved, making the film more durable and hence, very promising to be used as food coating.

中文翻译：

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绿茶和罗勒提取物对木薯淀粉基薄膜的热降解，晶体结构和机械性能的影响

研究了天然提取物作为淀粉-甘油生物基薄膜的增塑剂，用于食品涂料的应用。为此，通过溶剂流延获得具有木薯淀粉，甘油和蒸馏水的膜，所述膜具有或不具有绿茶或罗勒提取物。从膜的晶体结构，热降解行为，玻璃化转变温度和拉伸性能证实了提取物的增塑作用。淀粉链迁移率提高是提取物成分与淀粉分子之间强烈相互作用的结果。Kohlrausch–Williams–Watts（KWW）理论模型首次用于确定淀粉膜中抗氧化剂成分的作用，也证实了绿茶或罗勒提取物的增塑作用。此外，提取物的加入不会损害淀粉膜的原始光度。此外，实现了淀粉回生的延迟，使得该膜更耐用，因此非常有望用作食品涂料。