Foods (Jul 2023)

Optimizing the Functional Properties of Starch-Based Biodegradable Films

  • Theofilos Frangopoulos,
  • Anna Marinopoulou,
  • Athanasios Goulas,
  • Eleni Likotrafiti,
  • Jonathan Rhoades,
  • Dimitrios Petridis,
  • Eirini Kannidou,
  • Alexios Stamelos,
  • Maria Theodoridou,
  • Athanasia Arampatzidou,
  • Alexandra Tosounidou,
  • Lazaros Tsekmes,
  • Konstantinos Tsichlakis,
  • Giorgos Gkikas,
  • Eleftherios Tourasanidis,
  • Vassilis Karageorgiou

DOI
https://doi.org/10.3390/foods12142812
Journal volume & issue
Vol. 12, no. 14
p. 2812

Abstract

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A definitive screening design was used in order to evaluate the effects of starch, glycerol and montmorillonite (MMT) concentrations, as well as the drying temperature, drying tray type and starch species, on packaging film’s functional properties. Optimization showed that in order to obtain films with the minimum possible thickness, the maximum elongation at break, the maximum tensile strength, as well as reduced water vapor permeability and low opacity, a combination of factors should be used as follows: 5.5% wt starch concentration, 30% wt glycerol concentration on a dry starch basis, 10.5% wt MMT concentration on a dry starch basis, 45 °C drying temperature, chickpea as the starch species and plexiglass as the drying tray type. Based on these results, starch films were prepared, and fresh minced meat was stored in them for 3 days. It was shown that the incorporation of MMT at 10.5% wt on a dry starch basis in the packaging films led to a decreased mesophilic and psychrotrophic bacteria growth factor compared to commercial packaging. When assessed for their biodegradability, the starch films disintegrated after 10 days of thermophilic incubation under simulated composting conditions. Finally, to prove their handling capability during industrial production, the starch films were rewound in a paper cylinder using an industrial-scale rewinding machine.

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