Abstract With the goals of reducing negative environmental impacts and improving the novel food packaging industry, edible films composed of Chinese yam mucilage (DOM) and starch were prepared via a casting method. The films were characterized by analysing the physical, morphological, mechanical and barrier properties, performing a thermal analysis, and finally performing an acute toxicity analysis in rats that ingested the film-forming solutions. Four film samples (F1, F2, F3 and F4) were prepared to evaluate the effects of ultrasound and the addition of sodium carboxymethyl cellulose (CMC) on DOM. DOM films presented a compact and uniform structure without toxicological responses, and the optimal DOM film-forming solution contained 20.0% mucilage, 10.0% starch, 1.0% glycerol, and 2.0% CMC after a 1 h ultrasound treatment. The solubility, swelling degree and water vapour permeability (WVP) of DOM film were 41.11%, 95.03% and 55.30 g mm/m2·d·kPa, respectively. The functional groups analysed by FT-IR and thermal degradation were not affected by the different formulations. Therefore, the non-toxic and bio-degradable films prepared using DOM have the great potential to be used in applications in food packaging.

中文翻译：

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由薯蓣组成的可食用薄膜的制备和表征。粘液和淀粉

摘要 为了减少对环境的负面影响和改进新型食品包装行业，通过浇铸法制备了由山药粘液（DOM）和淀粉组成的可食用薄膜。通过分析物理、形态、机械和阻隔性能，进行热分析，最后对摄入成膜溶液的大鼠进行急性毒性分析，对这些薄膜进行了表征。制备了四个薄膜样品（F1、F2、F3 和 F4）以评估超声和添加羧甲基纤维素钠 (CMC) 对 DOM 的影响。DOM 膜呈现出致密均匀的结构，没有毒理学反应，最佳 DOM 成膜溶液含有 20.0% 的粘液、10.0% 的淀粉、1.0% 的甘油和 2.0% 的 CMC，经过 1 小时的超声处理。溶解度，DOM薄膜的溶胀度和水蒸气渗透率(WVP)分别为41.11%、95.03%和55.30 g mm/m2·d·kPa。通过 FT-IR 和热降解分析的官能团不受不同配方的影响。因此，使用DOM制备的无毒且可生物降解的薄膜在食品包装应用方面具有巨大的潜力。