Preparation and Characterization of Edible Films Made from Modified Sweet Potato Starch through Heat Moisture Treatment

Novita Indrianti; Yudi Pranoto; Akmadi Abbas

doi:10.22146/ijc.26740

Preparation and Characterization of Edible Films Made from Modified Sweet Potato Starch through Heat Moisture Treatment

https://doi.org/10.22146/ijc.26740

Novita Indrianti^(1*), Yudi Pranoto⁽²⁾, Akmadi Abbas⁽³⁾

(1) Development Centre of Appropriate Technology, Indonesian Institute of Sciences, Jl. KS Tubun No. 5 Subang 41213, West Java, Indonesia
(2) Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia
(3) Research Center for Biomaterials, Indonesian Institute of Sciences, Cibinong Science Center, Jl. Raya Bogor Km.46, Cibinong, Bogor 16911, Indonesia
(*) Corresponding Author

Abstract

The edible films were prepared from native sweet potato starch (SPS) or modified sweet potato starch through heat-moisture treatment (HMT). The treatments which were carried out in this research were the different durations of HMT (1, 2, and 3 h) and the SPS concentrations (1, 1.25 and 1.5%). The edible films were characterized by moisture content, thickness, tensile strength, elongation, water vapor permeability (WVP), solubility, morphology, thermal, and x-ray diffraction. The result showed that the thickness, the tensile strength, and the elongation of the modified SPS edible films were higher while the WVP and the solubility were lower than those of the native SPS edible films. The longer durations of HMT had no effects on the characteristics of the edible films. The increase of SPS concentrations enhanced the moisture content, the thickness, the WVP and the elongation but decreased the solubility and the tensile strength of edible films. The films surfaces of modified SPS edible films appeared to be denser and compact than those of native SPS edible films. The crystallinity and the thermal properties of the modified SPS edible films showed the higher increase than those of the native SPS edible films.

Keywords

sweet potato starch; heat-moisture treatment; edible film

Full Text:

Full Text PDF

References

[1] Laohakunjit, N., and Noomhorm, A., 2004, Effect of plasticizers on mechanical and barrier properties of rice starch film, Starch - Stärke, 56 (8), 348–356.

[2] Mahmudatussa’adah, A., 2014, Komposisi kimia ubi jalar (Ipomoea batatas L.) Cilembu pada berbagai waktu simpan sebagai bahan baku gula cair, Pangan, 23 (1), 53–64.

[3] Jiménez, A., Fabra, M.J., Talens, P., and Chiralt, A., 2012, Edible and biodegradable starch films : A review, Food Bioprocess Technol., 5 (6), 2058–2076.

[4] Hoover, R., and Manuel, H., 1996, Effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches, J. Cereal Sci., 23 (2), 153–162.

[5] Abdorreza, M.N., Cheng, L.H., and Karim, A.A., 2011, Effects of plasticizers on thermal properties and heat sealability of sago starch films, Food Hydrocolloids, 25 (1), 56–60.

[6] Maran, J.P., Sivakumar, V., Sridhar, R., and Thirugnanasambandham, K., 2013, Development of model for barrier and optical properties of tapioca starch based edible films, Carbohydr. Polym., 92 (2), 1335–1347.

[7] Sanyang, M.L., Sapuan, S.M., Jawaid, M., Ishak, M.R., and Sahari, J., 2016, Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (Arenga pinnata) starch for food packaging, J. Food Sci.Technol., 53 (1), 326–336.

[8] Li, J., Ye, F., Liu, J., and Zhao, G., 2015, Effects of octenylsuccination on physical, mechanical and moisture-proof properties of stretchable sweet potato starch film, Food Hydrocolloids, 46, 226–232.

[9] Sun, Q., Wang, T., Xiong, L., and Zhao, Y., 2013, The effect of heat moisture treatment on physicochemical properties of early indica rice, Food Chem., 141 (2), 853–857.

[10] Pranoto, Y., Rahmayuni, Haryadi, and Rakshit, S.K., 2014, Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties, Int. Food Res. J., 21 (5), 2031–2038.

[11] Rafiq, S.I., Singh, S., and Saxena, D.C., 2016, Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch, Food Hydrocolloids, 57, 103–113.

[12] Tan, X., Li, X., Chen, L., Xie, F., Li, L., and Huang, J., 2017, Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch, Carbohydr. Polym., 161, 286–294.

[13] Zavareze, E.R., Pinto, V.Z., Klein, B., El Halal, S.L.M., Elias, M.C., Prentice-Hernández, C., and Dias, A.R.G., 2012, Development of oxidized and heat-moisture treated potato starch film, Food Chem., 132(1), 344–350.

[14] Singh, G.D., Bawa, A.S., Riar, C.S., and Saxena, D.C., 2009, Influence of heat-moisture treatment and acid modifications on physicochemical, rheological, thermal and morphological characteristics of Indian water chestnut (Trapa natans) starch and its application in biodegradable films, Starch - Stärke, 61 (9), 503–513.

[15] Majzoobi, M., Pesaran, Y., Mesbahi, G., Golmakani, M.T., and Farahnaky, A., 2015, Physical properties of biodegradable films from heat-moisture treated rice flour and rice starch, Starch - Stärke, 67 (11-12), 1053–1060.

[16] Klein, B., Pinto, V.Z., Vanier, N.L, Zavareze, E.R., Colussi, R., do Evangelho, J.A., Gutkoski, L.C., and Dias, A.R.G., 2013, Effect of single and dual heat–moisture treatments on properties of rice, cassava, and pinhao starches, Carbohydr. Polym., 98 (2), 1578–1584.

[17] Thakur, R., Saberi, B., Pristijono, P., Golding, J., Stathopoulos, C., Scarlett, C., Bowyer, M., and Vuong, Q., 2016, Characterization of rice starch-ι-carrageenan biodegradable edible film. Effect of stearic acid on the film properties, Int. J. Biol. Macromol., 93 (Pt A), 952–960.

[18] Rhim, J.W., and Wang, L.F., 2013, Mechanical and water barrier properties of agar/k-carrageenan/konjac glucomannan ternary blend biohydrogel films, Carbohydr. Polym., 96 (1), 71–81.

[19] Wang, K., Wang, W., Ye, R., Liu, A., Xiao, J., Liu, Y., and Zhao, Y., 2017, Mechanical properties and solubility in water of corn starch-collagen composite films : Effect of starch type and concentrations, Food Chem., 216, 209–216.

[20] Velickova, E., Winkelhausen, E., Kuzmanova, S., and Alves, V.D., 2013, Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions, LWT Food Sci. Technol., 52 (2), 80–92.

[21] Gutiérrez, T.J., Tapia, M.S., Pérez, E., and Famá, L., 2015, Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch, Food Hydrocolloids, 45, 211–217.

[22] Huang, T.T., Zhou, D.N., Jin, Z.Y., Xu, X.M., and Chen, H.Q., 2016, Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch, Food Hydrocolloids, 54 (Part A), 202–210.

[23] Huc, D., Matignon, A., Barey, P., Desprairies, M., Mauduit, S., Sieffermann, J.M., and Michon, C., 2014, Interactions between modified starch and carrageenan during pasting, Food Hydrocolloids, 36, 355–361.

[24] Supeni, G., Cahyaningtyas, A.A., and Fitrina, A., 2015, Karakterisasi sifat fisik dan mekanik penambahan kitosan pada edible film karagenan dan tapioka termodifikasi, Jurnal Kimia dan Kemasan, 37 (2), 103–110.

[25] Sanyang, M.L., Sapuan, S.M., Jawaid, M., Ishak, M.R., and Sahari, J., 2015, Effect of plasticizer type and concentration on tensile, thermal and barrier properties of biodegradable films based on sugar palm (Arenga pinnata) starch, Polymers, 7 (6), 1106–1124.

[26] Khazaei, N., Esmaiili, M., Djomeh, Z.E., Ghasemlou, M., and Jouki, M., 2014, Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum, Carbohydr. Polym., 102, 199–206.

[27] Warkoyo, Rahardjo, B., Marseno, D.W., and Karyadi, J.N.W., 2014, Sifat fisik, mekanik, dan barrier edible film berbasis pati umbi kimpul (Xanthosoma sagittifolium) yang diinkorporasi dengan kalium sorbat, Agritech, 34 (1), 72–81.

[28] Zhang, P., Zhao, Y., and Shi, Q., 2016, Characterization of a novel edible film based on gum ghatti: Effect of plasticizer type and concentration, Carbohydr. Polym., 153, 345–355.

DOI: https://doi.org/10.22146/ijc.26740