Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

Abstract

Elephant foot yam starch based composite containing glycerol, whey protein concentrate and psyllium husk were used to develop biodegradable films by casting technique. Adding glycerol, whey protein concentrate and psyllium husk to low amylose elephant foot yam starch overwhelmed the flaws for physicochemical, barrier, optical, mechanical, thermal, and surface properties required for the development of biodegradable films. Prepared composite biodegradable film presented higher tensile strength, lower water vapor permeability, and solubility as compared to elephant foot yam starch film alone. Surface and cross‐sectional morphology depicted uniformity, and structural integrity in composite polymeric matrix as compared to rough surface with cracks in elephant foot yam starch films. The SEM micrographs analysis indicated strong interactions of elephant foot yam starch with glycerol resulting in a dense network whereas differential scanning calorimeter indicated film thermal stability. X‐ray diffractogram revealed amorphous character whereas broad amorphous peak demonstrates molecular miscibility and interaction between the composites. Fourier transform infrared spectroscopy indicated strong interactions along with higher degree of cross‐linking in composites which confirms the film forming characteristics of composite ingredients. Hence, composite film properties reveal their potential as food packaging material, thus enabling the replacement of synthetic packaging materials in various food applications. POLYM. COMPOS., 39:E407–E415, 2018. © 2017 Society of Plastics Engineers