Plasticization starch-based edible films

Rodriguez, M., Osels, J., Ziani, K., Mate , J. 1. (2006). Combined effect of plasticizers and surfactants on the physical properties of starch based edible films. Food Research International, 39, 840-846. 

Water sorption isotherms for starch-based edible films plasticized with different contents (a) and types (b) of binary polyol mixtures at 25°C. 

Talja, R.A., Helen, H., Roos, Y.H., and JouppUa, K., Physical properties of starch-based edible films plasticized with binary polyol mixtures. The Ninth International Congress on Engineering and Food (ICEF9), Montpellier, France, March 7-11, 2004, Extended abstract 918. 

Extrusion is a cost effective manufacturing process. Extrusion is popularly used in large scale production of food, plastics and composite materials. Most widely used thermoplastics are processed by extrusion method. Many biopolymers and their composite materials with petroleum-based polymers can also be extruded. These include pectin/starch/poly(vinyl alcohol) (Fishman et al. 2004), poly(lactic acid)/sugar beet pulp (Liu et al. 2005c), and starch/poly(hydroxyl ester ether) (Otey et al. 1980), etc. In this study, composite films of pectin, soybean flour protein and an edible synthetic hydrocolloid, poly(ethylene oxide), were extruded using a twin-screw extruder, palletized and then processed into films by compression molding process or blown film extrusion. The films were analyzed for mechanical and structural properties, as well as antimicrobial activity. 

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