Influence of acetylation and chemical interaction on edible film properties and different processing methods for food application

초록

This study developed sweet potato starch (SPS) based edible films and investigated several methods (acetylation, amidated pectin (AP), and CaCl2 use) to improve the edibility and different processing methods (casting and extruding) to package food possible in commercial use. Starch acetylation was conducted with up to 8 mL of acetic acid (A8) and improved the stretchability and solubility of the film. The AP addition [similar to 30 wt% (P3)] enhanced the film strength, further increasing solubility. CaCl2 addition [similar to 150 mg/g of AP (C3)] also positively influenced the film solubility and water barrier properties of the films. The SPS-A8P3C3 film showed 3.41 times higher solubility than the native SPS film. Both casted and extruded SPS-A8P3C3 films drastically dissolved in high-temperature water. When applied to oil packaging, two films could delay the lipid oxidation of the pack-aged samples. These results demonstrate the usability of edible packaging and extruded film for commercial use.

키워드