Amaranth (Amaranthus spp .) starch isolation, characterization, and utilization in development of clear edible films

Abstract

The aim of this study was to analyze the isolated starches for physico-chemical, structural, and morphological characteristics and to see amaranth starch efficacy in formation of edible films. All the amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of starch were found small in size ranged from 1.182 to 1.431 µm (PSA). Granules of Amaranth starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated starches. AHA and AHD starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR starches. All the starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized amaranth starches were tried for their application in development of edible films. During experimentation, amaranth starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth starch was studied and thereby analyzed and investigated with an aim to develop starch films. Amaranth starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.