Physical, barrier, and thermal properties characterization of edible films from composite mixtures of starch and starch derivatives

In the search for sustainable and ecological alternatives in food packaging, use of starch as one most abundant biopolymer resources to formulate edible films has been studied. Nonetheless, compatibility with other derivatives, such dextrin and/or chemically modified starch, not explored yet. The objective this research was characterize opacity, water vapor barrier capability, thermal properties composite films, by a mixture design approach, formulated three types commercial chemical mixed native corn dextrin. Lower opacity related more soluble material, where main effect rise material lower permeability. A permeable film can be obtained Nifrastarch permeability Gelamil. type used packaging decided according characteristics question, i.e., moisture, color, permeability, or solubility active packaging.