Heat-sealing property of cassava starch film plasticized with glycerol and sorbitol

Woo Su Lim, Seok Young Ock, Geum Duck Park, Il Woo Lee, Min Hyeock Lee, Hyun Jin Park

Research output: Contribution to journalArticle

Abstract

Here, we investigated the effects of plasticizers on the physicochemical properties, crystallinity, and heat sealability of cassava starch films. An increase in the content of sorbitol resulted in a decrease in the moisture content and thickness of the films. The elongation at break was much lower for the films with high sorbitol content than for those with high glycerol content, owing to the lower plasticizing effect of sorbitol derived from its structural similarity to starch. X-ray diffraction (XRD) analysis revealed a decrease in crystallinity with an increase in sorbitol content, indicating the association between the ratio of plasticizers and degree of crystallinity in the films. Higher sorbitol content led to higher seal strength due to the presence of more hydroxyl groups for interaction with polymer chains; however, it also caused high crystallinity and phase separation. Cross-sectional images of sealed films revealed incomplete sealing for films containing a high glycerol content. In conclusion, the plasticizer type and content are crucial factors for the heat sealing of cassava starch films.

Original languageEnglish
Article number100556
JournalFood Packaging and Shelf Life
Volume26
DOIs
Publication statusPublished - 2020 Dec

Keywords

  • Cassava starch
  • Crystallinity
  • Glycerol
  • Seal strength
  • Sorbitol
  • Thermal properties

ASJC Scopus subject areas

  • Food Science
  • Biomaterials
  • Safety, Risk, Reliability and Quality
  • Polymers and Plastics
  • Microbiology (medical)

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