Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions |
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| Authors: | JH Han GH Seo IM Park GN Kim DS Lee |
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| Affiliation: | Authors Han and Kim are with Dept. of Food Science, Univ. of Manitoba, Canada. Authors Seo and Lee are with Dept. of Food Science and Biotechnology, Kyungnam Univ., Korea. Author Park is with Dept. of Food Science and Technology, Univ. of California-Davis, Calif., USA. Direct inquiries to author Han (E-mail: ). |
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| Abstract: | ABSTRACT: Hydrophobic beeswax emulsions were incorporated into hydrophilic starch films to modify physical, mechanical, and thermal properties of the films. Beeswax was added in the film-forming solution of high-amylose pea starch (35% to 40% amylose w/w) at the level of 0%, 10%, 20%, 30%, and 40% w/w of starch with glycerol as a plasticizer (40/60 of glycerol/starch). Addition of beeswax affected mechanical properties, significantly reducing tensile strength and elongation and increasing elastic modulus. Beeswax addition decreased water vapor permeability and increased oxygen permeability. However, the addition of hydrophobic wax particles in starch films marginally affected these physical properties below 30% beeswax in the films. Beeswax addition at the 40% concentration formed amylose–lipid complex that caused the dramatic changes of physical and thermal properties of the films. |
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| Keywords: | edible film emulsion film oxygen permeability tensile property thermal property (DSC) water vapor permeability |
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