Process design of acetylated sago starch-based edible film

Abstract

Starch has potential as a material of edible film packaging. However, the use of native starch has a limitation due to the hydrophilic character. Native starch produces brittle edible film and low physical, mechanical properties. This research modified the sago starch with acetylation to produce more hydrophobic starch and improve the film characteristics. The experiments investigated the effect of sago acetylated starch (3%, 4%, and 5%) on the physical and mechanical properties of edible film. The acetylated starch films showed improved physical-mechanical properties compared to the edible film made from native starch. Edible film made by 4% acetylated starch presented lower thickness (0.14 mm), moisture content (7.43%), solubility (26.891 %) and water vapor transmission rate (0.87 g/hour.mm2). This edible film also had higher transparency and tensile strength (87.84%, 1.99 MPa). Characteristics of the edible film were improved and affected by the acetylated starch that used.