Starch-Based Edible Films Properties and Sensory Evaluation for Food Applications

Abstract

Edible films have emerged as a substitute for synthetic polymers because those are biodegradable, maintain organoleptic quality, and improve the shelf-life of food products. This study, developed starch-based edible films for application in a wrapper to inhibit moisture transfer from tortilla filling while maintaining physicochemical and organoleptic characteristics, increasing the shelf-life. Twenty-four types of filmogenic solutions were produced by casting from corn, pea, and chestnut starch blended with agar, guar, and potassium alginate, using glycerol as a plasticizer. The films were selected due to its surface properties and water absorption capacity, which allowed selecting the films that best retained moisture. The hydration properties of the selected films allowed to verify that the corn and pea starch films show good resistance to water and microbial development. Microstructural properties showed that the pea starch films exhibit a homogeneous and smooth surface without porosity. Fourier Transform Infrared Micro-Spectroscopy allowed the characterization of the starch films at the molecular level. The mechanical properties of corn and pea starch films were evaluated by tensile strength (22.34-27.5 KPa), elongation at break (53.20-185.96 %), and Young's modulus (64.35 -17.09 MPa) had revealed that pea starch is a stronger and more flexible film than corn starch film due to amylose content and molecular weight. The sensory analysis concluded that the pea starch film delayed moisture transfer from the filling to the tortilla, maintaining the texture, appearance, and organoleptic characteristics of the wrapper for 6 days and improving the consumption experience of this food product.