Development of non-water soluble, ductile mung bean starch based edible film with oxygen barrier and heat sealability

This research determined the effects of starch concentration (3.5-5.0%w/w), and plasticizer [glycerol (0-30%w/w) or sorbitol (0-60%w/w)] on properties of mung bean starch (MBS) films. The result showed that increasing plasticizer concentration tended to decrease tensile strength (TS), elastic modulus (EM) and oxygen permeability (OP); but increase elongation (%E), solubility, water vapor permeability (WVP) and seal strength. The extent of those changes also depended on starch concentration. Glycerol provided better plasticizer efficiency than sorbitol. A bimodal melting endotherm of retrograded structure was evident in non-plasticized film. However, only a low temperature endotherm was observed in polyol-plasticized films, indicating a plasticizer-induced structural modification. The developed ductile MBS films, (TS of 7.14 +/- 0.95 to 46.30 +/- 13.09 MPa, %E of 2.46 +/- 0.21 to 56.95 +/- 4.34% and EM of 16.29 +/- 3.40 to 1428.45 +/- 148.72 MPa) with an OP of 0.2397 +/- 0.0365 to 1.1520 +/- 0.1782 cc mm/m(2) day kPa and seal strength up to 422.36 +/- 7.93 Him, demonstrated in this study indicate the potential for food packaging applications. (C) 2016 Elsevier Ltd. All rights reserved.