Effect of clay content, homogenization RPM, pH, and ultrasonication on mechanical and barrier properties of fish gelatin/montmorillonite nanocomposite films

The effect of clay content, homogenization RPM, and pH on the mechanical and barrier properties of fish gelatin/nanoclay composite films was investigated. The addition of 5% nanoclay (w/w) increased the tensile strength from 30.31 ± 2.37 MPa to 40.71 ± 3.30 MPa. The 9 g clay/100 g gelatin film exhibited the largest improvements in oxygen and water barrier properties. Oxygen permeability decreased from 402.8 × 10⁻⁶ ± 0.7 × 10⁻⁶ g m/m² day atm to 114.4 × 10⁻⁶ ± 16.2 × 10⁻⁶ g m/m² day atm and the water vapor permeability decreased from 31.2 × 10⁻³ ± 1.6 × 10⁻³ ng m/m² s Pa to 8.1 × 10⁻³ ± 0.1 × 10⁻³ ng m/m² s Pa. The XRD and TEM observation suggested that the ultrasonication treatment (30 min at 40% output) resulted in exfoliation of the silicates.     

Mechanical and water vapor barrier properties of extruded and heat-pressed gelatin films

Gelatin-based edible films were produced by extruding hot melt of gelatin-based resins through a die with slot orifice and followed by heat-pressed method. The resins were plasticized with glycerol, sorbitol and the mixture of glycerol and sorbitol (MGS). The effect of type of plasticizer on extruded and heat-pressed (EHP) film-forming capacity was studied, and the mechanical and water barrier properties of resulting EHP gelatin films were compared with those of gelatin films prepared by solution casting method. Stretchable films were formed when glycerol or MGS were used as plasticizer, whereas resins plasticized with sorbitol were extruded in non-stretchable sheets. Glycerol plasticized gelatin film showed the highest flexibility and transparency among the EHP films tested. Tensile strength (TS), elongation (E) and water vapor permeability (WVP) of glycerol plasticized EHP gelatin films were 17.3 MPa, 215.9% and 2.46 ng m/m² s Pa, respectively, and EHP gelatin films had higher E values, lower TS values and higher WVP values compared to the glycerol plasticized cast gelatin films.     

Biodegradable three-layer film derived from bovine gelatin

Biodegradable three-layer gelatin film was obtained by heat – compression of piled dialdehyde starch (DAS) – cross-linked and plasticized-gelatin films (Ge-10DAS) outer layers and sodium montmorillonite (MMt) – plasticized – gelatin film (Ge-5MMt) inner layer. Multilayer film displayed a compact and uniform microstructure due to the highly compatible individual layers which could interact by strong hydrogen bonding. Lamination reduced moisture absorption and total soluble matter compared to the single layers while keeping transparency. Tensile strength and elastic modulus of the multilayer were 8.0 ± 1.3 MPa and 14.7 ± 2.4 MPa, which were significantly higher than values obtained for Ge-10DAS due to the contribution of the of the bio-nanocomposite inner layer. Elongation at break was not affected by lamination meanwhile it had a beneficial effect on barrier properties. Water vapor permeability (WVP) of the multilayer was 0.8 ± 0.1 × 10⁻¹³ kg m Pa⁻¹ s⁻¹ m⁻² which was lower than those of the individual components whereas oxygen permeability was similar to that of Ge-5MMt (10.5 ± 0.4 cm³(O₂) mm m⁻² day⁻¹) and lower than that of Ge-10DAS film.     

Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films

PLA-based composite films with different types of nanoclays, such as Cloisite Na⁺, Cloisite 30B and Cloisite 20A, were prepared using a solvent casting method and their tensile, water vapor barrier and antimicrobial properties were tested. Tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) of control PLA film were 50.45 ± 0.75 MPa, 3.0 ± 0.1%, and 1.8 × 10⁻¹¹ g m/m² s Pa, respectively. TS and E of nanocomposite films prepared with 5 g of clay/100 g of PLA decreased 10-20% and 11-17%, respectively, depending on the clays used. On the contrary, WVP of the nanocomposite films decreased 6-33% through nanoclay compounding. Among the clay types used, Cloisite 20A was the most effective in improving the water vapor barrier property while sacrificing tensile properties the least. The effect of clay concentration tested using Cloisite 20A showed a significant decrease in TS and WVP, with increases in clay content. Among the PLA/clay composite films tested, only PLA/Cloisite 30B composite film showed a bacteriostatic function against Listeria monocytogenes.     

Edible oxygen barrier bilayer film pouches from corn zein and soy protein isolate for olive oil packaging

An edible oxygen barrier film pouch was fabricated from a heat sealable corn zein (CZ) layer laminated on soy protein isolate (SPI) film and used to package olive oil condiments for use with instant noodles. The mechanical, barrier, and physical properties of the CZ/SPI bilayer films were then investigated and the oxidative stability of olive oil in the pouches was measured during storage under dry and intermediate relative humidity conditions. When compared to the SPI film, lamination with an additional layer of CZ film led to increased tensile strength and water barrier properties, while it had a lower elongation at break and decreased oxygen barrier properties. Nevertheless, the oxygen permeability of the CZ/SPI film (0.81 × 10⁻¹⁸ m³ m/m² s Pa) was lower than that of nylon-metalocene catalyzed linear low-density polyethylene (NY/mLLDPE) film (3.51 × 10⁻¹⁸ m³ m/m² s Pa) which is the material usually used for such condiments. The CZ/SPI bilayer films generated here were heat sealable at 120-130 °C and produced a seal strength greater than 300 N/m. The higher oxygen barrier property of the CZ/SPI bilayer films resulted in reduced oxidative rancidity of olive oil packaged in the CZ/SPI film when compared to olive oil packaged in NY/mLLDPE films.     

Physical properties of a composite film containing sunflower seed meal protein and its application in packaging smoked duck meat

Sunflower seed meal protein (SP) films were prepared using various plasticizers, cross-linking agents, Cloisite Na⁺ or red algae, and their physical properties, such as tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) were determined. The TS, E, and WVP of the SP film containing sucrose and fructose (2:1) as a plasticizer and cinnamaldehyde as a cross-linking agent were 3.05 MPa, 34.42%, and 2.25 × 10⁻⁹ g m/m² s Pa, respectively. The incorporation of Cloisite Na⁺ improved the physical properties of the SP film. The TS of the SP/Cloisite Na⁺ composite film containing 3% Cloisite Na⁺ increased by 2.19 MPa, and the WVP of the composite film decreased by 0.52 × 10⁻⁹ g m/m² s Pa compared to the SP film. The incorporation of red algae also improved the TS of the SP film. The TS of the SP composite film containing 1.2% red algae increased by 3.82 MPa compared to the SP film. In addition, an SP/red algae composite film containing grapefruit seed extract (GSE) was prepared and used in food packaging. After 12 days of storage, the population of Listeria monocytogenes inoculated on smoked duck meats packed with the SP/red algae composite film containing 1.2% GSE decreased by 1.31 log CFU/g compared to the control packaging. Therefore, these results suggest that SP composite films can be prepared by the addition of red algae to the SP film–forming solution and that the SP/red algae composite film containing GSE can be used as an antimicrobial food packaging material.     

Preparation and properties of dialdehyde carboxymethyl cellulose crosslinked gelatin edible films

Glycerol-plasticized gelatin edible films with a new kind of dialdehyde polysaccharide, dialdehyde carboxymethyl cellulose (DCMC) as crosslinking agent are successful prepared using casting techniques. The mechanical properties, thermal stability, light barrier properties, swelling behavior as well as water vapor permeability (WVP) of the gelatin-DCMC films are investigated. The results indicate that the addition of DCMC causes tensile strength (TS) and thermal stability to increase and elongation at break (EB) to decrease, suggesting the occurrence of crosslinking between gelatin and DCMC. The light barrier measurements present high values of transparency at 280 nm and low values of transparency at 600 nm of the gelatin-DCMC films, indicating that gelatin-DCMC films are very transparent (lower in transparency value) while they have excellent barrier properties against UV light. Moreover, the values of transparency at 280 nm increase with the increased DCMC and glycerol content, suggesting the potential preventive effect of gelatin-DCMC films on the retardation of product oxidation induced by UV light. Furthermore, the addition of DCMC can greatly decrease the water vapor permeability (WVP) and equilibrium swelling ratio (ESR) down to values about 1.5 × 10⁻¹⁰ g m/m² s Pa and 150%, revealing the potential of DCMC in reducing the water sensitivity of gelatin-based films. In common for hygroscopic plasticizer in edible films, the addition of glycerol gives increase of EB and WVP and decrease of thermal stabilities and ESR of the gelatin-DCMC films.     

Effects of essential oil on the water binding capacity,physico-mechanical properties,antioxidant and antibacterial activity of gelatin films

Gelatin films were prepared from gelatin solutions (10% w/v) containing Zataria multiflora essential oil (ZMO, 2, 4, 6 and 8% w/w of gelatin). Scanning electron microscopy observations indicate that ZMO droplets were well dispersed in the film matrix. Water solubility, water swelling, water uptake, water vapor permeability, tensile strength, elongation at break and Young's modulus for gelatin films were 27 ± 0.8%, 391 ± 11%, 135 ± 5%, 0.22 ± 0.014 g mm/m² kPa h, 4.4 ± 0.4 MPa, 125 ± 7% and 8.8 ± 0.4 MPa, respectively. Incorporation of ZMO into gelatin films caused a significant decrease in swelling and water uptake and increase in solubility and water vapor permeability, a significant decrease in tensile strength, increase in elongation at break, decrease in Young's modulus of the films, dose-dependently. Gelatin/ZMO showed UV–visible light absorbance/transmission ranging from 280 to 480 nm with maximum absorbance at 420 nm. Gelatin films exhibited very low antioxidant activity while, gelatin/ZMO films exhibited excellent antioxidant properties. The gelatin/ZMO films also exhibited excellent antibacterial properties against both Gram-positive and Gram-negative bacteria. Our results suggested that the gelatin/ZMO films could be used as an active film due to its excellent antioxidant and antimicrobial properties for food packaging applications.     

Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films

Starch modified by combination with sodium carboxymethylcellulose (CMC) has been reported to have improved film properties. In this study, rice starches with different amylose content were heat-treated in a dry state after being impregnated with low or medium-viscosity CMC. Noticeable change was found in pasting properties of the starches after dry heat treatment with CMC. It indicated that crosslinkage occurred between the starch and CMC. The waxy starch showed significant change in viscosity throughout pasting after dry heating with CMC, suggesting that the ester bonds were mostly formed between the hydroxyl groups in amylopectin branches of rice starch and carboxylate acid groups of CMC. Particle size also increased after heat treatment with CMC. The modified starch-based films showed improvement in the tensile strength. Both water vapor and oxygen permeability reduced for the modified starch-based films. Dynamic mechanical analysis (DMA) study showed that the values of G′ of modified starch-based film were higher than those of native starch-based film over the temperature range −40 to 60 °C. The heating process with CMC could be used as a modification method for starch and provide desirable properties of starch-based films.     

Production and characterization of oxidized cassava starch (Manihot esculenta Crantz) biodegradable films

Plastic is one of the most common pollutants in the environment. Therefore, the number of studies on the use of biodegradable packaging is increasing. Starch is the primary material used in the production of biodegradable plastics due to its natural abundance and high biodegradability. Yet, the strong hydrophilic character of starch presents a challenge. Therefore, the modification of its structure through oxidation may yield interesting results as the viscosity reduction. The objectives of this work were to obtain cassava (Manihot esculenta Crantz) starch oxidized with 0.8 and 2.0% active chlorine, to develop biodegradable films and characterize their mechanical properties, solubility in water, permeability to water vapor, degree of swelling, and sorption isotherms. Biodegradable films were produced with starch concentrations of 2, 3, 4, and 5% w/w and 25% glycerol (g/100 g starch) added as a plasticizer. Images of the films were obtained with an atomic force microscope and allow to observe a smooth surface and the absence of starch granules in the film produced with oxidized starches. The tensile strength of the biodegradable film produced with oxidized starch (0.8% active chlorine) was 80 MPa. The value of permeability to water vapor was 1.613 × 10⁻⁹ kg/day/m/Pa, and the average solubility was 41%. The sorption isotherms showed that biodegradable films made with oxidized starches cannot be used in environments with relative humidity below 35% or above 90%.     

Relationship between the structure,physicochemical properties and in vitro digestibility of rice starches with different amylose contents

The in vitro digestibility and molecular and crystalline structures of rice starches (Long-grain, Arborio, Calrose, and Glutinous) differing in amylose content were investigated and the relationship between the structure and in vitro digestibility of starch was studied. Long-grain showed the highest amylose content (27.2%), whereas Glutinous showed the lowest amylose content (4.2%). Long-grain had the highest average amylopectin branch chain length (18.8) and proportion (8.7%) of long branch chains (DP ≥ 37), and the lowest proportion (26.9%) of short branch chains (DP 6–12). Among the non-waxy rice starches (Long-grain, Arborio, and Calrose), Calrose had the lowest average chain length (17.7) and the lowest proportion (7.1%) of long branch chains (DP ≥ 37). The relative crystallinity of rice starch followed the order: Glutinous (33.5%) > Calrose (31.4%) > Arborio (31.0%) > Long-grain (29.9%). Long-grain had the highest gelatinization temperature and the lowest gelatinization temperature range, whereas Glutinous showed the highest gelatinization temperature range and gelatinization enthalpy. Arborio had the highest melting enthalpy for amylose–lipid complex among the tested rice starches. Pasting temperature, setback, and final viscosity increased with increasing amylose content, whereas the peak viscosity and breakdown showed negative correlations with amylose content. The rapidly digestible starch (RDS) content of the tested rice starches followed the order: Glutinous (71.4%) > Calrose (52.2%) > Arborio (48.4%) > Long-grain (39.4%). Contrary to this, the slowly digestible starch (SDS) and resistant starch (RS) contents showed an opposite trend compared to RDS. Digestibility (RDS, SDS, and RS) of the rice starches was significantly correlated (p ≤ 0.05) with amylose content, proportions of DP 6–12 and DP 13–24, relative crystallinity, intensity ratio (of 1047 cm⁻¹ to 1022 cm⁻¹ from Fourier transform infrared spectroscopy), swelling factor, amylose leaching, onset temperature of gelatinization, gelatinization temperature range, gelatinization enthalpy, pasting temperature, peak viscosity, breakdown, setback, and final viscosity.     

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

Starches from normal rice (21.72% amylose), waxy rice (1.64% amylose), normal corn (25.19% amylose), waxy corn (2.06% amylose), normal potato (28.97% amylose) and waxy potato (3.92% amylose) were heat-treated at 100 °C for 16 h at a moisture content of 25%. The effect of heat-moisture treatment (HMT) on morphology, structure, and physicochemical properties of those starches was investigated. The HMT did not change the size, shape, and surface characteristics of corn and potato starch granules, while surface change/partial gelatinization was found on the granules of rice starches. The X-ray diffraction pattern of normal and waxy potato starches was shifted from B- to C-type by HMT. The crystallinity of the starch samples, except waxy potato starch decreased on HMT. The viscosity profiles changed significantly with HMT. The treated starches, except the waxy potato starch, had higher pasting temperature and lower viscosity. The differences in viscosity values before and after HMT were more pronounced in normal starches than in waxy starches, whereas changes in the pasting temperature showed the reverse (waxy > normal). Shifts of the gelatinization temperature to higher values and gelatinization enthalpy to lower values as well as biphasic endotherms were found in treated starches. HMT increased enzyme digestibility of treated starches (except waxy corn starch); i.e., rapidly and slowly digestible starches increased, but resistant starch decreased. Although there was no absolute consistency on the data obtained from the three pairs of waxy and normal starches, in most cases the effects of HMT on normal starches were more pronounced than the corresponding waxy starches.     

Physicochemical characterization of chemically modified corn starches related to rheological behavior,retrogradation and film forming capacity

An integral approach of chemical modification effects on physicochemical and functional properties of corn starch was performed using different and complementary techniques. Acetylated, acetylated crosslinked, hydroxypropylated crosslinked, and acid modified corn starches were analyzed. Substitution and dual modification reduced significantly amylose concentration. Chemical modification decreased granules crystallinity degree. A significant increase in swelling power was observed in substituted and dual modified starches at 90 °C, besides these treatments decreased gelatinization temperature and enthalpy. Acid modified starch pastes showed a Newtonian behavior while substituted and dual modified ones exhibited a viscoelastic response. Dynamic rheological properties of modified starch pastes were not affected by post gelatinization time while native starch pastes developed a more rigid structure during storage. Retrogradation of substituted starch pastes after 12 days at 4 °C was reduced, since syneresis degree and hardness increase were significantly lower than those of native pastes. It was demonstrated that only substituted and native starches exhibited film forming capacity.     

Characterisations of kabuli and desi chickpea starches cultivated in China

The characterisation of starches from kabuli and desi type chickpea seeds was investigated by monitoring amylose content, swelling power, solubility, synaeresis, water-binding capacity and turbidity properties. Total amylose and apparent amylsoe content were 31.80% and 29.93% for kabuli and 35.24% and 31.11% for desi, respectively. The shape of starch granules varied from round to oval or elliptic. The transition temperatures (T_o, T_p and T_c) were (62.237, 67.000 and 72.007 °C) and (59.396, 68.833 and 77.833 °C) for kabuli and desi starches, respectively. The ΔH value of kabuli type was higher than that of desi type. The crystal type of chickpea starches was a typical C_A-type pattern. Breakdown and setback viscosity of kabuli starch were lower than those of desi starch, indicating high heat and shear stability. Kabuli starch showed a higher value of M_w (5.382 × 10⁷ g/mol) than desi starch (3.536 × 10⁷ g/mol). Both kabuli and desi starches belonged to low glycaemic starches from measuring starch fractions and hydrolysis index.     

Effects of plasticizers and nano-clay content on the physical properties of chicken feather protein composite films

To prepare chicken feather protein (CFP)/nano-clay composite films and to evaluate the effects of various plasticizers and nano-clay concentrations on the mechanical properties of the films, CFP composite films with various concentrations of Cloisite Na⁺ were prepared, and their physical properties such as tensile strength (TS), elongation at break (E), and water vapor permeability (WVP) were investigated. Optimal CFP films were formed with 5 g of CFP, 0.5 g of glycerol, and 1.5 g of sorbitol in 100 mL of film-forming solution; the TS, E, and WVP of the film were 4.74 MPa, 10.08%, and 3.11 × 10⁻⁹ g m/m² s Pa, respectively. After the nano-clay was incorporated into the CFP film-forming solution, scanning electron microscopy and X-ray diffraction studies were conducted to examine the structural characteristics of the CFP/nano-clay composite films. The incorporation of nano-clay improved the physical properties of the CFP films. The TS of the CFP/nano-clay composite film containing 7% Cloisite Na⁺ increased by 1.21 MPa, and the WVP of the composite film decreased by 1.15 × 10⁻⁹ g m/m² s Pa compared to the CFP film. Therefore, these results suggest that CFP composite films can be prepared with improved mechanical property by the addition of nano-clay and used as a food packaging material in the food industry.     

Water barrier and physical properties of starch/decolorized hsian-tsao leaf gum films: Impact of surfactant lamination

The moisture barrier and physical properties of bilayer films prepared by lamination of starch/decolorized hsian-tsao leaf gum (dHG) and surfactant layers were investigated. It was found that the water vapor permeability (WVP) of tapioca starch/dHG film (1.31 × 10^?10 g/m s Pa) pronouncedly decreased by the aid of a surfactant layer lamination (1.36–5.25 × 10^?12 g/m s Pa). The WVP of bilayer film increased with increasing the concentration of starch/dHG in the surfactant layer, but was not significantly influenced when it was thickened. The sorption isotherms of both monolayer and bilayer films made from starch/dHG showed typical behavior of water-vapor-sensitive hydrophilic biopolymers. However, the equilibrium moisture content of the monolayer film was significantly higher than that of bilayer films when water activity (a_w) reaches 0.33. Both the tensile and puncture force of starch/dHG films did not vary significantly by laminating a surfactant layer, indicating the mechanical strength of surfactant layer is relatively weak, and this surfactant layer mainly served as a barrier for moisture. When compared to emulsion-based starch/dHG films with surfactant, the surfactant laminated starch/dHG films showed higher water barrier property, mechanical strength, and transparency.     

Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon,clove and star anise extracts

Properties of film from cuttlefish (Sepia pharaonis) ventral skin gelatin without and with partial hydrolysis (1.2% degree of hydrolysis) incorporated with 1% ethanolic extract of cinnamon (CME), clove (CLE) and star anise (SAE) were determined. Films with different herb extracts (without and with oxidation) had higher tensile strength (TS) but lower elongation at break (EAB), compared with the control film (without addition of herb extracts) (p < 0.05). Lower water vapor permeability (WVP) and L^∗-value but higher b^∗- and ΔE^∗-values were observed when the extracts were incorporated (p < 0.05). Electrophoretic study revealed that cross-linking was pronounced in films containing different herb extracts. Oxidized extracts yielded films with higher TS and WVP than those without oxidized herb extracts (p < 0.05). Generally, similar properties were noticeable for films from gelatin with and without partial hydrolysis. Nevertheless, higher mechanical properties were obtained for the latter. FTIR spectra indicated that protein–polyphenol interactions were involved in the film. Thermo-gravimetric analysis revealed that films incorporated with SAE or SAE with oxidation (OSAE) exhibited lower heat susceptibility and weight loss in the temperature range of 50–600 °C, compared with control film. Films with SAE and OSAE had smoother surface for gelatin without hydrolysis; however, coarser surface was observed in film from gelatin with partial hydrolysis. Thus, the incorporation of different herb extracts directly affected the properties of film from cuttlefish skin gelatin with and without hydrolysis.     

Impacts of acid-methanol treatment and annealing on the enzymatic resistance of corn starches

Normal corn, Hylon V and Hylon VII starches were acid-methanol-treated at 25 °C for 1–30 days in methanol containing 0.36% HCl, and then annealing at 50 °C for 72 h in excess water. The rapid digestible starch (RDS), slow digestible starch (SDS) and resistant starch (RS) contents of starch before and after treatments were determined. The molecular structure, thermal properties, double helix content and relative crystallinity of starch were observed for elucidating the impacts of acid-methanol treatment and annealing, as well as the molecular structure, on the enzymatic resistance of starch. Results showed that the weight-average degree of polymerization of acid-methanol-treated corn starches ranged from 884 × 10³ to 404, 778 × 10³ to 299 and 337 × 10³ to 250 anhydrous glucose units for normal corn, Hylon V and Hylon VII starches, respectively. Annealing increased the RS content of starch, and the increment of RS increased with decreasing molecular size of starch. Furthermore, the change in RS content after treatments depended on the content and weight-average chain length of amylose fraction of starch. The RS content of starch after treatments increased from 19.2 to 56.2%, 69.9 to 86.1%, and 73.1 to 89.1% for normal corn, Hylon V and Hylon VII starches, respectively. The gelatinization peak temperature and double helix content of starch increased after acid-methanol treatment or annealing. Results demonstrate that the degradation of starch, causing by acid-methanol treatment, enhances the mobility and realignment of starch chains in molecules during treatments and further increases the enzymatic resistance of starch granules.     

Acid thinned jicama and maize starches as fat substitute in stirred yogurt

Jicama and maize starches were hydrolyzed with HCl (1.5, 3.0 or 4.5 g/100 g of starch), at a temperature of 40 °C using two hydrolysis times (3 and 6 h). The acid degradation of both starches was not excessive as revealed by the positive blue value, amylose content, gel formation and gel thermo-reversibility. Jicama starches were more susceptible to acid hydrolysis than maize starches. Hydrolyzed jicama starches showed low values of gel strength and water solubility index, and high values of damaged starch, total sugar content and water absorption index. Stirred yogurt formulated with hydrolyzed starches showed different properties of syneresis index according to the starch type and hydrolysis conditions. Yogurt samples with hydrolyzed jicama starches added did not show significant differences in pH and viscosity. Sensorial testing showed that it is possible to produce yogurt with good functional and sensorial properties using hydrolyzed jicama starches as a fat substitute.     

Structural characteristics and in vitro digestibility of Mango kernel starches (Mangifera indica L.)

Structural characteristics and digestibility of starches isolated from the kernels of two mango cultivars (Chausa and Kuppi) were studied and compared with those of a commercial normal corn starch. Mango kernel starches showed an A-type X-ray diffraction pattern, with relative crystallinities of 35.4% and 38.3%, respectively for Kuppi and Chausa cultivars. The structural characterisation obtained, using high performance size exclusion column chromatography connected to multi-angle laser light scattering and refractive index detectors (HPSEC-MALLS-RI), revealed that the mango kernel starches had lower molecular weight (M_w) and radius of gyration (R_g) of amylopectin and amylose compared to those of corn starch. The M_w of amylopectin for Chausa and Kuppi starches were 179 × 10⁶ and 140 × 10⁶ g/mol, respectively. The amounts of readily digestible starch (RDS) and slowly digestible starch (SDS) were lower for mango kernel starch than those of corn starch. Resistant starch (RS) contents in the mango kernel starches (75.6% and 80.0%, respectively) were substantially higher than those of corn starch (27.3%). The glycemic index (GI) values for mango kernel starches were 48.8 and 50.9 (for Chausa and Kuppi, respectively), whereas that of corn starch was 74.8, indicating that the mango kernel starch granules were highly resistant to digestion with significant contents of RS.