High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films

Abstract

Buckwheat starch (BS) and tapioca starch (TPS) films were prepared to compare the effect of different gelatinization methods on the physical, optical, and thermal properties of the films. High hydrostatic pressure processing (HPP) at 600 MPa (20 °C, 20 min) and thermal processing (TP, 90 °C, 20 min) for gelatinization of the starches were used to prepare the films. Consequently, the films prepared using HPP had higher tensile strength and elongation at break than those prepared using TP regardless of the starch type. In particular, the BS films prepared using HPP exhibited lower water vapor permeability (2.10 × 10−9 g/m s Pa) and water solubility (11.67%) values than those prepared using TP (3.10 × 10−9 g/m s Pa, 19.85%). Overall, the application of HPP improved the physical properties and water resistance of both films. Thus, HPP can be used as a method for the preparation of starch films.