Effect of rice starch film blended with sugar (trehalose/allose) and oil (canola oil/coconut oil) on the physical properties and their interaction (Part II)

Abstract

The effects of blending sugars and oils on the physical properties and interaction characteristics of rice starch film were studied by 3% (w/w) rice starch blended with sugar (trehalose or allose) 10 or 30% (w/w of starch weight) and oil (canola or coconut) 10% or 30% (w/w of starch weight). The transparency, moisture content, and morphology of the films changed with sugar and oil blending. The intensity crystallization of the film increased at the V-type peak in the films blended with high oil concentration but the relative crystallinity might be inhibited by high sugar concentration. The relationship of the film blended with sugar and oil, and the type of oil correlated with the area under the peak of OH proton, or CH proton on the preparation day and after 28 days of storage. Moreover, the interaction characteristics could have relative to relative crystallinity and moisture content of the film. Practical applications Starch edible/biodegradable film properties improved with the blending of trehalose, allose, canola oil, and coconut oil as plasticizers. The interaction characteristics of the film depended on the combination of sugar and oil, which important additives to improving the characteristic of the casting film process and changed the properties after storage. The film of blending with trehalose, allose, canola oil, and coconut oil could be applied as edible/ biodegradable packaging for a food product.