Structural characterisation of starch based edible films with essential oil addition

Abstract

Present study investigated structure of starch based edible films with essential oil addition. Films were obtained from water solutions containing gelatinized modified starch, polyol, guar-xantan gum modified mixture and essential oil by casting it on a Petri dish and evaporating at room temperature for 72h. Both, glycerol and guar-xantan modified mixture, had role to improve film flexibility and enable better film folding and handling. Two sample groups were obtained: starch based edible films with black cumin oil addition and starch based edible films with black pepper oil addition. Both essential oils were added in three different concentrations. Starch based edible film without essential oil addition was used as blank shot. Structural properties were determined by analyzing spectra obtained by FT-IR Spectrometer in the spectral range of 4000–400 cm−1 with a 4.0 cm−1 resolution. Software Omnic 8.1. and TQ Analyst were used to operate the FTIR spectrometer, collect and present all the data. Results pointed to quantitative law dependency between added amount of essential oils and spectra absorption values for both sample groups and FTIR spectra were used to calculate coefficient of correlation.