Edible films based on chia flour: Development and characterization

Abstract

The aim of this study was to develop and evaluate the structural, physicochemical, barrier (water vapor), and mechanical properties of chia flour (CF)-based films. The films were prepared with the casting method. Three ratios of CF to maize starch (MS), namely, 1:0, 1:1, and 1:2 w/w, were evaluated. A fixed total solid content of 6% w/v and a glycerol concentration of 1% w/v were used for all of the tested proportions. The transparency of the films increased as a function of the addition of MS. Moreover, CF-based films presented a low solubility and a satisfactory water vapor barrier and showed UV-radiation-shielding properties. The presence of MS in the composite film elevated the molecular interactions and led to a more compact structure; this resulted in improved strength, although the elongation still remained low. CF-based films are a promising material for the formulation of edible films with adequate physicochemical and mechanical properties and high nutritional quality.