Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films

The physicochemical properties and the flavor retention ability of the dried mungbean starch film formed in the presence of calcium ions under alkaline pH were analyzed. Treating starch in a NaOH or Ca(OH)2 solution at pH 12 induced the formation B-type starch crystal. However, the starch film made with Ca(OH)2 (Ca-film) was more effective than starch film made with NaOH (Na-film) in entrapping 1,8-cineole, menthone and citonellol. Entrapment efficiency of citonellol in Ca-film which had B-type starch crystal structure was close to that of the V-type starch film formed at neutral pH using distilled water (DW-film). 1,8-cineole, menthone, and citronellol were entrapped in dried Ca-films for 5.07%, 1.52%, and 30.84%, respectively. Physical entrapment of flavor compounds by alkaline-treated starch and high water solubility (24.4-46.7 %) of Ca-films could help designing a novel controlled flavor release systems.