Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches

Abstract

Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical origin of starch has a crucial effect on the films properties. The much lower solubility and higher swelling capacity compared to PS film exhibited lentil and pumpkin starch-based films, respectively. All of the films exhibited significantly higher water vapor permeability compared to PS one. Tensile strength and elongation at break of the films varied between 8.98 and 13.85 MPa, and 3.35 to 4.44%, respectively. All of the films acted as a solid-like materials with prevalently elastic behavior and exhibited endothermic peaks in DSC measurement in the range of 249–281 °C, referred to the melting of films. This study demonstrated that starches from non-conventional sources are good alternative to conventional to develop edible films.