Abstract Recent regulations restricting the use of one-use-plastics open the possibility to develop starch-based edible packaging material. The objective of this work was to determine the effect of three different modified starches on starch and dextrin composite edible films by a mixture design approach on edible films’ mechanical properties. The amylose content of chemically modified starches influenced their swelling capacities, where higher amylose content was inversely related to water-power uptake and directly related to film thickness. CMS3 Nifrastarch-TS edible films, with higher amylose content, presented higher puncture force and tensile strength, but lower puncture deformation and elongation, related to a less smooth surface, according to atomic force micrographs. The use of CMS1 Gelamil-100, with lower amylose content, decreased stiffness but increased films’ stretching, presenting higher surface smoothness film topography. The use of commercial chemical modified starches in combination with starch and dextrin will allow to control of edible film thickness and hence, mechanical properties, depending on food covering necessities.

中文翻译：

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由淀粉、糊精和不同类型化学改性淀粉复合混合物制成的可食用薄膜的结构和机械性能

摘要 最近限制使用一次性塑料的法规为开发基于淀粉的可食用包装材料提供了可能性。这项工作的目的是通过混合物设计方法对可食用薄膜机械性能的影响，确定三种不同的改性淀粉对淀粉和糊精复合可食用薄膜的影响。化学改性淀粉的直链淀粉含量影响它们的溶胀能力，其中较高的直链淀粉含量与水动力吸收成反比，与膜厚度直接相关。根据原子力显微照片，具有较高直链淀粉含量的 CMS3 Nifrastarch-TS 可食用薄膜具有较高的穿刺力和拉伸强度，但穿刺变形和伸长率较低，与较不光滑的表面有关。使用具有较低直链淀粉含量的 CMS1 Gelamil-100，刚度降低，但薄膜的拉伸增加，呈现出更高的表面光滑度薄膜形貌。商业化学改性淀粉与淀粉和糊精的组合使用将允许控制可食用薄膜厚度，从而控制机械性能，这取决于食品覆盖必需品。