Abstract
The physicochemical properties and the flavor retention ability of the dried mungbean starch film formed in the presence of calcium ions under alkaline pH were analyzed. Treating starch in a NaOH or Ca(OH)2 solution at pH 12 induced the formation B-type starch crystal. However, the starch film made with Ca(OH)2 (Ca-film) was more effective than starch film made with NaOH (Na-film) in entrapping 1,8-cineole, menthone and citonellol. Entrapment efficiency of citonellol in Ca-film which had B-type starch crystal structure was close to that of the V-type starch film formed at neutral pH using distilled water (DW-film). 1,8-cineole, menthone, and citronellol were entrapped in dried Ca-films for 5.07%, 1.52%, and 30.84%, respectively. Physical entrapment of flavor compounds by alkaline-treated starch and high water solubility (24.4–46.7 %) of Ca-films could help designing a novel controlled flavor release systems.
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