Proso-Millet-Starch-Based Edible Films: An Innovative Approach for Food Industries

Sneh Punia Bangar,Alexandru Vasile Rusu,Sukhvinder Singh Purewal,Pinderpal Kaur,Monica Trif,Kawaljit Singh Sandhu,Maninder Kaur,Navneet Kaur

doi:10.3390/coatings11101167

Abstract

The present investigation searches for functional and antioxidant properties in proso millet starch and films. Proso millet starch was studied for its physical, chemical, morphological, and antioxidant properties. Furthermore, films were prepared from proso millet starch (native) and a starch–ĸ-carrageenan blend. Both films were characterized for moisture content, thickness, water-solubility, opacity, water vapor permeability, and textural and antioxidant properties. The amylose content, water absorption capacity, swelling, and solubility power of the proso millet starch were 19.19%, 87.5%, 15.32%, and 19%, respectively. Compared to aqueous extracts (0.68 mg GAE/g and 0.36 mg AAE/g), the total phenolics and total antioxidant capacity were observed to be higher in methanolic starch extracts (0.75 mg GAE/g and 0.41 mg AAE/g). Methanol extracts of native starch-based films showed higher antioxidant activity than the film prepared using a ĸ-carrageenan blend. The water vapor permeability and solubility of films prepared from native starch (2.38 g/Pa·s·m2 and 28%) were lower than those prepared using the ĸ-carrageenan blend (3.19 g/Pa·s·m2 and 42.05%). The findings may be of commercial interest to pharmaceutical and food industries in producing new antioxidant-rich drugs and food products.

Highlights

Proso millet (Panicum miliaceum L.) is an underutilized crop, as its potential for commercial uses is still unexplored [1]
Based on previous studies investigating starch and carrageenan blends as edible films and coatings, we investigated the preparation and characterization of various proso millet starch and film properties with and without k-carrageenan addition; the obtained edible films were investigated using scanning electron microscopy, Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and other important parameters during the examination
The micrographs obtained during Scanning Electron Microscopy (SEM) represent more homogeneity of the structure in the proso millet starch film, whereas the film prepared from the mixture showed a coarser, rough, and somewhat irregular surface

Summary

Introduction

Proso millet (Panicum miliaceum L.) is an underutilized crop, as its potential for commercial uses is still unexplored [1]. Flour and starch from proso millet may be utilized for various industrial purposes for making food products and starch-based innovative films [2,3]. Sufficient potential is hidden inside the different botanical resources, as their starch component may be explored to prepare biodegradable, eco-friendly packaging material (films) [6,7]. Important macromolecules such as starch may replace plastic-based packing materials, as starch is present in a significant amount in natural resources. Starch-based packing materials (films) are safe, easy to prepare, environmentally friendly, and convenient to use [8,9,10]. The utilization of starch and its properties helps to explore different botanical resources [11]

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Results

Conclusion