Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties

Journal of Food Processing and PreservationEarly View e16334 ORIGINAL ARTICLE Development of novel biodegradable water chestnut starch/PVA composite film. Evaluation of plasticizer effect over physical, barrier, and mechanical properties Kishwar Zehra, Corresponding Author Kishwar Zehra kishwarnaqvi@live.com orcid.org/0000-0003-1606-8109 Department of Applied Chemistry & Chemical Technology, University of Karachi, Karachi, Pakistan Correspondence Kishwar Zehra, Department of Applied Chemistry & Chemical Technology, University of Karachi, Karachi 75270, Pakistan. Email: kishwarnaqvi@live.com Contribution: Conceptualization, Data curation, ​Investigation, Methodology, Writing - original draftSearch for more papers by this authorAnjum Nawab, Anjum Nawab orcid.org/0000-0002-5059-8624 Department of Food Science & Technology, University of Karachi, Karachi, Pakistan Contribution: Supervision, Writing - review & editingSearch for more papers by this authorFeroz Alam, Feroz Alam Department of Food Science & Technology, University of Karachi, Karachi, Pakistan Contribution: Conceptualization, Project administration, Resources, Supervision, ValidationSearch for more papers by this authorAlina Hadi, Alina Hadi orcid.org/0000-0001-6828-9961 Department of Food Science & Technology, University of Karachi, Karachi, Pakistan Contribution: ​Investigation, ResourcesSearch for more papers by this authorMohib Raza, Mohib Raza Department of Applied Chemistry & Chemical Technology, University of Karachi, Karachi, PakistanSearch for more papers by this author Kishwar Zehra, Corresponding Author Kishwar Zehra kishwarnaqvi@live.com orcid.org/0000-0003-1606-8109 Department of Applied Chemistry & Chemical Technology, University of Karachi, Karachi, Pakistan Correspondence Kishwar Zehra, Department of Applied Chemistry & Chemical Technology, University of Karachi, Karachi 75270, Pakistan. Email: kishwarnaqvi@live.com Contribution: Conceptualization, Data curation, ​Investigation, Methodology, Writing - original draftSearch for more papers by this authorAnjum Nawab, Anjum Nawab orcid.org/0000-0002-5059-8624 Department of Food Science & Technology, University of Karachi, Karachi, Pakistan Contribution: Supervision, Writing - review & editingSearch for more papers by this authorFeroz Alam, Feroz Alam Department of Food Science & Technology, University of Karachi, Karachi, Pakistan Contribution: Conceptualization, Project administration, Resources, Supervision, ValidationSearch for more papers by this authorAlina Hadi, Alina Hadi orcid.org/0000-0001-6828-9961 Department of Food Science & Technology, University of Karachi, Karachi, Pakistan Contribution: ​Investigation, ResourcesSearch for more papers by this authorMohib Raza, Mohib Raza Department of Applied Chemistry & Chemical Technology, University of Karachi, Karachi, PakistanSearch for more papers by this author First published: 06 January 2022 https://doi.org/10.1111/jfpp.16334Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract A novel starch source from water chestnut (WCS) was used to develop composite film with polyvinyl alcohol (PVA) and different plasticizer's effects on functional properties were investigated. Results showed that the plasticizer decreased the swelling capacity but conversely increased the film solubility. The tensile strength (TS) of WCS-PVA film improved when incorporating plasticizer but gradually reduced at higher plasticizer concentration. The TS reached the maximum value of 28.82 and 17.14 MPa with sorbitol and glycerol, respectively, at 20% concentration. Conversely, elongation at break was decreased first and then increased with concentration. The water vapor permeability was observed to be slightly increased from 1.698 × 10−10 to 1.744 × 10−10 g Pa−1 m−1 s−1 for G-plasticized films and 1.124 × 10−10 to 1.134 × 10−10 g Pa−1 m−1 s−1 for S-plasticized films. Also, the result indicated that the incorporation of plasticizers enhanced biodegradability and made them suitable for food packaging without any hazardous effects. Novelty impact statement In previous work, starch-based films with polyvinyl alcohol (PVA) were prepared from different starch sources. However, no study has been reported so far on biocomposite film made from water chestnut with PVA. This paper was reported for the first time for the development of WCS-PVA biocomposite film and demonstrated the different plasticizer effects on its physical, barrier, and mechanical properties. Open Research DATA AVAILABILITY STATEMENT The data that supports the findings of this study are available in the Supporting Information of this article. Early ViewOnline Version of Record before inclusion in an issuee16334 RelatedInformation