| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604090 | Food Hydrocolloids | 2013 | 10 Pages |
Biodegradable films were prepared by using the flour and starch isolated from plantain bananas of the variety “Terra” (Musa paradisiaca). Since the non-starchy fraction present in the banana flour represents 29.4% (on dry basis) of its composition, we considered it would be interesting to compare the properties of the film elaborated from this natural blend with that of the film produced from the banana starch only. Both films were characterized on the basis of their mechanical, barrier, optical, structural, and thermal properties. The banana flour film was less mechanically resistant but more flexible than the banana starch film. Despite the differences in the microstructure of the flour and starch films, the former was slightly soluble in water, and its water vapor permeability was similar to that of the starch film. Regarding the optical properties, the flour film was yellowish, which can be attributed to its protein content and the presence of phenolic compounds. The starch film, on the other hand, was lighter and less opaque. The FTIR spectra revealed the presence of the amide I group related to proteins only in the case of the flour film. Both plantain banana films displayed a C-type X-ray pattern and one glass transition temperature each, which was higher for the starch film (46.4 °C) as compared to the flour film (30.2 °C). The presence of other components (protein, lipids, and fiber) in the flour film had important effects on its properties. In general, the banana flour and starch are very promising materials for the formulation of coatings and films.
Graphical abstractFigure optionsDownload full-size imageDownload as PowerPoint slideHighlights► A comparative study on the properties of banana flour and starch films was conducted. ► The flour film was less mechanically resistant but more elastic than the starch film. ► Both films presented low solubility in water and similar water vapor permeability. ► The presence of other components in the flour influenced the properties of its film. ► The banana flour and starch are promising materials for the formulation of films.
