Development and characterization of finger millets starch based food packaging materials

Abstract

ABSTRACT newlineiii newlinePlastics have been substantially utilized for packaging food materials due to their newlineexcellent properties that protect the food quality and shelf life during storage and newlinetransportation. The awareness of non-biodegradable food packaging waste has led to the newlinedeveloping of eco-friendly packaging materials. In addition, the market of synthetic newlinepolymers seems not to be interested in setting back current waste management strategies. newlineIt is crucial to develop effective strategies for preventing and mitigating packaging waste. newlineThe main objective of this research is to create innovative thin films for food packaging newlinefrom underutilized finger millet starch (FMS) obtained from finger millet seed and newlinehighlight some noteworthy findings in this area of research. newlineStarch obtained from a wide range of sources is a crucial component for many industries newlinefor manufacturing a range of food and non-food materials. Finger millet seed is an newlineexcellent renewable starch source yet to be explored commercially. In this research work, newlineusing an alkali soaking approach, finger millet starch (FMS) was isolated from three newlinevarieties of finger millet: VL 315, VL 324, and VL 347. VL 315 became the best choice newlinedue to its superior amylose content and physical properties than VL 324 and VL 347 Dry newlineheat treatment (DHT) was applied to enhance the functionalities of native FMS. Changes newlinein physicochemical properties: moisture content, swelling power, solubility, morphology, newlinethermal stability, and relative crystallinity of native FMS were examined. Swelling power, newlinerelative crystallinity, and moisture content of DHT FMS were decreased, while thermal newlinestability improved than native FMS. Moreover, a slight change in the surface morphology newlineof the starch granules and intermolecular interactions among the starch were noticed. newlineAfter studying the outcomes of DHT FMS, it was found that there is an urgent need to newlineimprove further crucial functional properties: water vapor permeability, mechanical, and newlinesolubility for meeting the requirements of food packaging