Analyzing the Effect of Drying Temperature and Storage Conditions on Properties of Amaranth Starch-based Biodegradable (Edible) Films

Abstract

Background: Edible films are emerging as a sustainable alternative to synthetic packaging, enhancing food preservation while minimizing environmental impact. Their functional properties depend on extrinsic factors like storage conditions, influencing quality and shelf life. Understanding drying kinetics is essential for optimizing production and ensuring consistency. Incorporating CMC with amaranth starch improves film transparency and structure, while optimizing drying parameters enhances quality. This study investigates the drying characteristics and storage behavior of CMC-reinforced amaranth starch films to support large-scale commercialization. Methods: Biodegradable edible films were developed using Amaranthus hypochondriacus Durga and CMC, forming transparent gel solutions. Filmogenic solutions with amaranth starch, CMC, and glycerol were prepared, cast, and dried. Drying trials at 45oC, 55oC, and 65oC identified 55oC for 13.5 hours as optimal for achieving desirable film quality and functionality. Result: Our investigation enabled us to analyze the functional properties of edible films under varying temperature and humidity conditions. The functional properties of the edible films were examined after 90 days of storage at 30oC and 50% RH and 45oC and 75% RH. The study of functional properties and SEM analysis can help to standardize the production process parameters for commercial manufacturing of biodegradable edible films in the future.