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Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties

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Abstract

The study aimed at the development of elephant foot yam starch (EFYS) based edible film through blending of Xanthan (XG) and agar–agar (AA). Film thickness and density increased with increase in concentration of hydrocolloids and the respective highest value 0.199 mm and 2.02 g/cm3 were found for the film possessing 2% AA. The film barrier properties varied with hydrocolloids and the lowest value of water vapour transmission rate (1494.54 g/m2) and oxygen transmission rate (0.020 cm3/m2) was observed for the film with 1% XG and 1.5% AA, respectively. Mechanical and thermal properties also improved upon addition of hydrocolloid. Highest tensile strength (20.14 MPa) and glass transition temperature (150.6 °C) was observed for film containing 2% AA. Fourier transform infrared spectroscopy demonstrated the presence of –OH, C–H, and C=O groups. The change in crystallinity was observed through peak in X-ray diffraction analysis, which increased with increase in the hydrocolloids’ concentration.

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Acknowledgements

One of the author Mr. Mohit Nagar is thankful to Ms. Ria Bhadra (M. Tech., FPEM), NIFTEM for her support.

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Authors and Affiliations

  1. Department of Food Engineering, NIFTEM, Sonipat, Haryana, India

    Mohit Nagar, Vijay Singh Sharanagat & Yogesh Kumar

  2. Department of Agriculture and Environmental Science, NIFTEM, Sonipat, Haryana, India

    Lochan Singh

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  1. Mohit Nagar
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  2. Vijay Singh Sharanagat
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  3. Yogesh Kumar
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  4. Lochan Singh
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Correspondence to Vijay Singh Sharanagat.

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Nagar, M., Sharanagat, V.S., Kumar, Y. et al. Development and characterization of elephant foot yam starch–hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties. J Food Sci Technol 57, 1331–1341 (2020). https://doi.org/10.1007/s13197-019-04167-w

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  • DOI: https://doi.org/10.1007/s13197-019-04167-w

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