Heat sealing property of starch based self-supporting edible films

• We develop edible self-supporting films from corn starch and functional polysaccharide.
• Functional polysaccharides used are amylose, methylcellulose or hydroxypropylmethylcellulose.
• Films can be heat sealed in the temperature range of 85–166 °C.
• Films sealed at temperature <143 °C show peeling mode failure.
• For the sealing temperature ranging within 144–166 °C, tearing mode failure is common.

Heat sealing property of self-supporting edible films based on corn starch and a functional polysaccharide, such as amylose (AM), methylcellulose (MC) or hydroxypropylmethylcellulose (HPMC) was evaluated. Films were prepared in the laboratory by casting and heat sealed at 85–166 °C by an impulse heat sealer. Irrespective of film composition, sealing temperature influenced the seal strength. Films sealed at temperature <143 °C showed peeling mode failure attributing to weak seal strength, while that at ≥ 144 °C showed tearing mode failure indicating good seal strength. The highest seal strength was obtained at166 °C, and the value was 0.396, 0.211 and 0.385 N/mm for AM, MC, and HPMC containing film, respectively.

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