title: Effect of starch type on the physico-chemical properties of edible films.
abstract: Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role of the starch type (wheat, corn or potato) and thus that of the amylose/amylopectin ratio, which influences thickness, colour, moisture, wettability, thermal, surface and mechanical properties. Higher amylose content in films induces higher moisture sensitivity, and thus affects the mechanical and barrier properties. Films made from potato starch constitute a greater barrier for oxygen and water vapour though they have weaker mechanical properties than wheat and corn starch films. Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables. It especially concerns wheat starch systems, and the contact angle indicates less hydrophilic surfaces (above 90°) than those of corn and potato starch films (below 90°). The starch origin influences optical properties and thickness: with more amylose, films are opalescent and thicker; with less, they are transparent and thinner.
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland; UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France. Electronic address: ewelina_basiak@sggw.pl.
authors.forename: Ewelina
authors.initials: E
authors.lastname: Basiak
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland. Electronic address: andrzej_lenart@sggw.pl.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Lenart
authors.affiliation: UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France; Dpt. BioEngineering,IUT Dijon-Auxerre,Université Bourgogne,7 Blvd Dr. Petitjean, BP 17867, 21078, Dijon cedex, France. Electronic address: frederic.debeaufort@u-bourgogne.fr.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Debeaufort
mesh_terms: D000687:Amylopectin / Q000032:analysis; D000688:Amylose / Q000032:analysis; D055598:Chemical Phenomena; D005519:Food Preservation / Q000379:methods*; D055595:Mechanical Phenomena; D055620:Optical Phenomena; D010100:Oxygen / Q000737:chemistry; D010539:Permeability; D013213:Starch / Q000737:chemistry*; D013227:Steam; D013696:Temperature; D017155:Wettability
chemical_list: D013227:Steam; D013213:Starch; D000688:Amylose; D000687:Amylopectin; D010100:Oxygen
keywords: Microstructure; Permeability; Starch-based films; Surface properties; Thermal resistance