Rice starch active packaging films loaded with antioxidants—development and characterization

Abstract

Active antioxidant food packaging films were developed by the incorporation of ascorbic acid (AA) and butylated hydroxytoluene (BHT) into a rice starch–glycerol matrix. BHT significantly improved the water resistance of starch films. Both AA and BHT promoted significant increase in the elastic modulus but a decrease in film stretchability. S/G/BHT film presented significant decrease in water vapour permeability. AA and BHT significantly affected the lightness (L) and yellow (b) color of the films with minor differences in the green (a) colour. SEM revealed smooth surface of the films. Thermal analysis showed increase in glass transition temperature and enthalpy of transition of films with the incorporation of AA and BHT. Exposure of the films to various food simulants showed that the release from the films was dependent on the type of food simulant and the antioxidant. In the aqueous food simulant, films containing ascorbic acid (S/G/AA) produced the largest release and in the fatty food stimulant S/G/BHT film presented fast release.