Edible starch-based films modified by fruit and vegetable juices: Preparation, performance evaluation and seasoning bag design

Abstract

Edible packaging films (EPFs) currently mainly focus on the performance improvement stage, and the practical application products still need to be further developed and promoted, so as to achieve the real landing of scientific research and promote the rapid development of edible film industry. Herein, the film-forming properties of potato starch (PST), corn starch (CST) and wheat starch (WST) are investigated, and PST is selected as the film-forming matrix. Besides, 0.3 wt% sodium alginate (SA) is introduced into the film-forming matrix of PST, which improves the tensile strength (TS) and elongation at break (EAB) of the film. Further, fruit and vegetable juices are incorporated into the PST/SA film-forming matrix, endowing PST/SA-based EPFs with excellent antioxidant capacities. Finally, the packaging properties of PST/SA-based EPFs incorporated with fruit and vegetable juices are evaluated. Results reveal that the prepared EPFs have good heat-sealing performances and can be successfully used to prepare seasoning packaging bags. Therefore, this study provides a new insight for the reutilization of fruit and vegetable juices, and design a green, convenient and low-cost approach to prepare PST/SA EPFs with good visual effects, strong antioxidant abilities, and excellent packaging properties.