Preparation and characterization edible film from native breadfruit (Artocarpus altilis) starch and breadfruit starch phosphates

Abstract

Starch phosphates derived from native breadfruit starch (Artocarpus altilis) was prepared from the addition of 0.9 g trisodium trimetaphosphate (Na3O9P3) for 60 min in an optimum condition. The synthesis of starch phosphates was supported by the evidence of P-O-C strecth vibration at 1050-995 cm-1. The degree of phosphate substitution was 0.33. Edible film produced from both native breadfruit starch and breadfruit starch phosphates was added with glycerol as plasticizer. Edible films of native breadfruit starch and starch phosphates were tested for their characteristics with the following results: Tensile strength values = 0.632 and 3.054 Mpa, elongation of 6.95 and 4.78%, thickness of 0.13 and 0.08 mm, water vapor transmission rate (WVTR) of 0.1175 and 0.1093 kg/m2/s, and solubility of 28.11 and 19.14%. SEM analysis showed that starch phosphates edible film have a smoother surface compared to native breadfruit starch edible films with large granules intact. The results of the FT-IR analysis show that there is no formation of new functional groups in edible film of native breadfruit starch or starch phosphates edible film.