Mango kernel starch-gum composite films: Physical, mechanical and barrier properties

Area of Science:

• Food Science
• Materials Science
• Polymer Science

Background:

• Mango kernel starch (MKS) is a potential biopolymer for film development.
• Guar gum and xanthan gum are natural polysaccharides with film-forming capabilities.
• Developing sustainable and functional food packaging materials is a key research area.

Purpose of the Study:

• To develop composite films using MKS and natural gums (guar and xanthan).
• To evaluate the impact of gum concentration on the physical, mechanical, and barrier properties of MKS films.
• To assess the structural characteristics of the composite films.

Main Methods:

• Composite films were prepared using the casting method.
• Concentrations of guar and xanthan gums ranged from 0% to 30% (w/w of starch; db).
• Properties evaluated included mechanical strength, water vapor permeability (WVP), oxygen permeability (OP), solubility, color, crystallinity (XRD), and microstructure (SEM).

Main Results:

• SEM revealed a homogeneous matrix with no phase separation.
• XRD analysis indicated a decrease in crystallinity.
• Tensile strength increased with gum concentration, while elongation at break decreased.
• Solubility and WVP increased with gum addition.
• Oxygen permeability was reduced compared to control films.
• 10% xanthan gum films exhibited lower solubility, WVP, and OP.
• 20% guar gum films demonstrated favorable mechanical properties.

Conclusions:

• Incorporating guar and xanthan gums into MKS films enhances mechanical properties and reduces oxygen permeability.
• Gum concentration significantly influences film characteristics.
• Specific gum concentrations (10% xanthan, 20% guar) offer desirable properties for potential food packaging applications.