Development of starch‐based peelable coating for edible packaging,International Journal of Food Science & Technology

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Development of starch‐based peelable coating for edible packaging
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-25 , DOI: 10.1111/ijfs.14646
Thitarat Phinainitisatra ₁ , Nathdanai Harnkarnsujarit _{1,

2}

Affiliation

This research characterised properties and stability of starch‐based peelable coating film layers via mould dipping. Different ratios between rice starch (RS) and hydroxypropyl cassava starch (HS) containing agar blends were characterised for fluid rheology and properties of solid films. Layer‐by‐layer mould dipping in starch blend suspensions produced peelable shells. Rheology indicated that formability of thin‐film layer on solid surface subsequently affected integrity of the shells. HS highly adsorbed water which plasticised matrices giving lower relaxation temperature (~10 °C) than RS and caused shrivelling and non‐stable shell structures. RS increased crystallinity and non‐homogeneity of films and reduced network flexibility and light transmission. IR spectra indicated modified hydrophobicity and hydrogen bonding of starch blends which governed water and oxygen permeability. Higher RS ratios significantly increased crystallinity which affected physical, mechanical and barrier properties during storage for three months. Findings indicated that HS provided flexibility and stability while RS improved formability of peeled shells.

中文翻译：

食用包装用淀粉基可剥离涂料的开发

这项研究通过浸模表征了淀粉基可剥离涂膜层的性能和稳定性。大米淀粉（RS）和羟丙基木薯淀粉（HS）琼脂混合物的比例不同，可用于流体流变学和固体膜性能的表征。在淀粉混合物悬浮液中逐层浸入模具可产生可剥壳。流变学表明，固体表面上的薄膜层的可成形性随后影响了壳的完整性。HS高度吸附水，使基质塑化，使其松弛温度（〜10°C）比RS低，导致壳结构收缩和不稳定。RS增加了薄膜的结晶度和非均质性，并降低了网络的灵活性和透光率。红外光谱表明，淀粉共混物的疏水性和氢键发生了改变，从而决定了水和氧的渗透性。较高的RS比显着增加了结晶度，从而影响了储存三个月期间的物理，机械和阻隔性能。结果表明，HS提供了柔韧性和稳定性，而RS改善了去壳的可成型性。

更新日期：2020-05-25

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