Lipid addition to improve barrier properties of edible starch-based films and coatings.

MARÍA A. GARCÍA, MIRIAM N. MARTINO, NOEMÍ E. ZARITZKY

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2000 vol. 65 p. 941 - 947

0022-1147

Effects of formulation (lipid presence, type of starch, and plasticizer) on microstructure, water vapor (WVP) and gas (GP) permeabilities of films and coatings were analyzed. Plasticizer was necessary to maintain film and coating integrity and to avoid pores and cracks. Films made from high amylose starch showed lower WVP and GP than regular corn starch films; permeabilities of films with sorbitol (20 g/L) were lower than those with glycerol. The addition of 2g/L sunflower oil to the formulations decreased WVP of starch-based films; X-ray diffraction and Differential Scanning Calorimetry experiments demonstrated that films with plasticizer and lipid showed lower crystalline-amorphous ratio compared to films without additives. Microstructural observations helped explain the decrease of the film permeabilities during storage.