食品包装
材料科学
增塑剂
极限抗拉强度
热重分析
淀粉
复合材料
热稳定性
扫描电子显微镜
甘油
化学工程
食品科学
化学
有机化学
工程类
作者
Chetana Shanbhag,Rathika D. Shenoy,Prakash Shetty,M. Srinivasulu,Ramakrishna Nayak
标识
DOI:10.1007/s13197-023-05803-2
摘要
Petroleum-based plastics were widely used as packaging materials. However, plastic materials were not reusable and biodegradable, causing a severe negative impact on the environment. Edible films can be a suitable alternative to plastic films, particularly in food packaging. This research work prepared edible films containing blends of cornstarch, arrowroot powder, refined wheat flour, vinegar, and glycerol. Arrowroot powder added strength and nutritional value to the films. Glycerol, as a plasticiser, improved the flexibility of films. The combination of vinegar and glycerol increased the film's strength. The characteristic properties of prepared films, like thickness, bursting strength, moisture content, transparency, water-solubility, water vapour permeability, tensile strength, elongation, and Young's modulus, were analysed. The thermal stability of the films was evaluated by thermogravimetric analysis. The films were characterised by FTIR spectroscopy, and their surface morphology was analysed by scanning electron microscopy. The prepared films exhibited excellent properties suitable for food packaging.The online version contains supplementary material available at 10.1007/s13197-023-05803-2.
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