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Published on: March 20, 2019
Improving physicomechanical properties of arrowroot starch films incorporated with kappa-carrageenan: Sweet cherry
Annur Ahadi Abdillah1, Rui-Chen Lee2, Albert Linton Charles2
1Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 91201, Taiwan; Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Campus C UNAIR, Mulyorejo, Surabaya 60115, Indonesia.
Abstract:
Arrowroot starch (AS)-based films potential is influenced by its low-cost processing and high transparency packaging material but low tensile strength; hence, AS was blended with kappa-carrageenan (KC) to improve mechanical properties of AS-based films and enhance its potential use in food packaging or coating applications. AS-KC-based films were characterized based on structural, physicomechanical, thermal, pasting properties, and coating application in sweet cherry. The films demonstrated high tensile strength from 3.2 to 29.4 MPa and low elongation properties from 160.3 % to 1.9 %. Moreover, AS/KC films exhibited peak viscosities of 18.7 to 34.8 RVU, and thermal analysis depicted lower weight losses (59-45 %) compared to AS-based films (62 %). In addition, sweet cherry samples coated with AS/KC films and stored at 20 °C for 15 days depicted lower weight losses (26.6 %) compared to non-coated samples (>41 %), which indicated the potential use of the film's coating application in extending the shelf life and quality of fresh fruits.
