Preparation and physicochemical properties of edible films from gelatin and Andean potato ( Solanum tuberosum Group Phureja) starch

Summary A novel edible film formulation using native Andean potato starch (APS) and gelatin (G) was developed, and evaluated as a function of the APS/G ratio (3:1, 1:1, and 1:3). The films were physicochemically, structurally (FTIR and Raman), morphologically (SEM), thermally (DSC/TGA) and mechanically characterised. The addition of starch increased water resistance, clarity and thermal stability of the films. The SEM micrographs showed a heterogeneous surface and a compact structure. The films also showed low values for both tensile strength and elastic modulus. FTIR analysis revealed intermolecular interactions between the gelatin and starch. Edible film obtained in this work may have potential applications in many fields.