Effect of Mineral Ions on the Functional Properties of Starch Films: Towards Developing Novel Edible Films

Document Type

Article

Publication Date

12-2024

Abstract

This research investigates the effect of mineral ions on the physical and mechanical properties and in vitro digestion of starch films. Corn and potato starches along with Fe2+, Mn2+, Cu2+, and Zn2+ ions, were chosen as model systems. The complexes were formed by treating 2% starches with 10% mineral ions and confirmed by X-ray powder diffraction and FTIR analyses. The maximum mineral loading was 56.5, 68.5, 44.0, and 15.7 mg of these respective ions per gram of starch. Then, 1.4% (w/v) starch, 0.1% (w/v) starch-mineral complex, and 0.5% (w/v) sodium alginate were mixed to form a film-forming solution and cast in the presence of 1% (v/v) glycerol. The films are transparent, thin, flexible, and homogeneous. Mn2+ and Fe2+ impart a brownish-toyellowish tint, leading to a higher color difference (ΔE) and yellowness index (YI), which, in turn, lowers the transparency, while water solubility and moisture absorption increased substantially compared to the control starch films. The potato starch films possess higher water vapor permeability of 1.8 x10−10 gm−1s−1Pa−1 and tensile strength of 7.76 MPa, which increases with mineral ions. Starch digestion of films increases upon mineral addition. The outcome sets the stage for further research on carbohydrate-mineral complexes, leading to novel edible films for functional foods to improve nutritious living.

Publication Title

Sustainable Chemistry and Pharmacy

Volume

42

Issue

101790

DOI of Published Version

https://doi.org/10.1016/j.scp.2024.101790

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