Effect of Starch Nanoparticles and Tea Polyphenol Inclusion on Physicochemical and Mechanical Properties of Starch‐Based Films

Abstract

AbstractStarch nanoparticles (SNPs) and tea polyphenols (TPs) are combined with potato starch (PS) to prepare food packaging film with improved quality. The developed film and its components are characterized using various methods and techniques. The results show that the tensile strength of the obtained film increases from 5.72 ± 0.11 to 9.57 ± 0.18 MPa after the incorporation of SNPs at a concentration of 5%. Also, tensile strength and elongation at break of PS‐based film are improved significantly with addition of TP (5%). However, the mechanical properties of PS‐based film are weakened with addition of SNPs (≥5%). To increase the TP content of the film, PS and TP are combined separately at different ratios and the complex is incorporated into the film formulation. Combining PS and TP at a ratio of 1:6 is found to be optimal, and the prepared films show maximum tensile strength. The PS and TP form a complex non‐inclusive combination without chemical bonds. Additionally, PS‐TP complex has a typical B‐type crystalline structure, and TP is absorbed on the surface of PS particles. The obtained results indicate that the incorporation of SNPs and TP at a certain concentration significantly improves the mechanical properties of starch‐based films.