Journal of Food Processing and Preservation

Volume 46, Issue 12 e17197

ORIGINAL ARTICLE

Development and characterization of chitosan-purple yam starch-based biodegradable films: Physicochemical, mechanical, thermal, and functional properties

Pooja Jha,

Pooja Jha

Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

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Jyoti S. Gokhale,

Corresponding Author

Jyoti S. Gokhale

[email protected]

orcid.org/0000-0003-0384-8253

Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

Correspondence

Jyoti S. Gokhale, Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400 019 India.

Email: [email protected]

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Pooja Jha,

Pooja Jha

Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

Search for more papers by this author

Jyoti S. Gokhale,

Corresponding Author

Jyoti S. Gokhale

[email protected]

orcid.org/0000-0003-0384-8253

Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India

Correspondence

Jyoti S. Gokhale, Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai 400 019 India.

Email: [email protected]

Search for more papers by this author

First published: 23 September 2022

https://doi.org/10.1111/jfpp.17197

Citations: 1

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Abstract

Purple yam is a root vegetable that is a rich source of starch, cost-effective, readily available, and has promising film-forming ability but is still an underutilized vegetable. The aim of this study was to utilize the purple yam starch in the chitosan-based films along with hydrocolloids such as agar and almond gum. These hydrocolloids when incorporated could improve the physicochemical, mechanical, and functional properties of the films. The effect of concentration of starch (0.25% to 0.75%), agar (1.25% to 1.75%), and almond gum (0.25% to 0.75%) on physicochemical (thickness, water activity, moisture content, color, solubility, biodegradability), mechanical (tensile strength and folding endurance), functional (Water vapor transfer rate, FTIR) and thermal (Differential Scanning Calorimeter) properties of the film were studied. The experiments were carried out according to the three factor-three level Box–Behnken response surface design. The results showed that moisture content, water vapor transfer rate, biodegradability, and folding endurability were significantly affected by all three independent parameters viz. starch, agar, and almond gum concentration. Films made were more hydrophilic as compared to only chitosan films; which increased their solubility. An increase in hydrocolloid content reduced lightness, producing yellow-colored films. It can be concluded that the chitosan-purple yam starch-based films with hydrocolloids can positively affect the film properties and has the potential to be used in food packaging and/or coating applications.

Novelty impact statement

The application of purple yam starch (PYS), an underutilized and non-conventional starch source along with almond gum to increase the strength of chitosan-based films has been studied. PYS -hydrocolloid-chitosan film with good tensile strength, folding endurance and water vapor transmission rate (WVTR) were obtained and can be used for storing food products. Starch, agar and almond gum concentration significantly affected the moisture content, total color difference, WVTR, folding endurability, biodegradability, and water solubility.

CONFLICT OF INTEREST

The authors declare that they have no conflict of interest.

Open Research

DATA AVAILABILITY STATEMENT

The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Development and characterization of chitosan-purple yam starch-based biodegradable films: Physicochemical, mechanical, thermal, and functional properties

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Development and characterization of chitosan-purple yam starch-based biodegradable films: Physicochemical, mechanical, thermal, and functional properties

Abstract

Novelty impact statement

CONFLICT OF INTEREST

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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