Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization

This purpose of the present study was to develop and characterizing edible films composed of a starch matrix incorporated with varying percentages of rice bran oil (RBO). The incorporation of oil into starch films led to changes in their physical, morphological, optical, barrier, and mechanical properties. Glycerol, serving as the plasticizer, was added in a ratio of 0.1g/g of starch, while RBO and Tween 80 as an emulsifying agent were incorporated in a 2:1 (V/V) ratio, respectively. The addition of RBO, along with Tween 80 to the starch suspension improved the films' mechanical properties. Specifically, there was a significant increase (P < 0.05) observed in elongation at break (EAB) values, tensile strength, water solubility, optical properties, and moisture content of the films. The inclusion of RBO at a concentration of 1ml, reduced water vapor permeability (WVP), with values decreasing from 3.95×10gm^-1s^-1Pa^-1 (WVP) to 3.47×10gm^-1s^-1Pa^-1. The findings demonstrate that the synthesized films exhibited uniformity, homogeneity, and consistency. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis revealed morphological and functional characteristics of the films. The shifting of the peak intensity at 1640 cm^-1 and 2844 cm^-1 indicated the bond formation of RBO and starch polymer. Compact cross-section of the films, indicating strong compatibility, minimized film desiccation, and oil loss.