Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches

Abstract BACKGROUND Recently, there has been a great interest in developing new applications of edible dry beans ( Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged. RESULTS In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L −1 ), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L −1 was dispersed into film‐forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent. CONCLUSION Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry