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Food Science and Technology International
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Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids

T. Bourtoom

Starch and Plant Fiber Research Unit (SPF-RU), Department of Material Product Technology Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand 90112

M.S. Chinnan

Department of Food Science and Technology, University of Georgia, Griffin, GA 30223-1797, USA, chinnan{at}uga.edu

This study investigated the effect of lipid types (oleic acid, palm oil, and margarine) and their concentrations (0, 10, 20, 30, 40, and 50wt%) on the water vapor permeability (WVP), tensile strength (TS), percentage of elongation at break (%E), and structure of emulsified rice starch-chitosan composite film. The influence of rice starch-chitosan composite film incorporated with lipids in controlling the moisture transfer in moisture-sensitive products was determined by wrapping a low aw-type cracker product in rice starch-chitosan composite film. TS and WVP of rice starch-chitosan composite film decreased with the addition of lipids, whereas %E increased in these films. Addition of lipids significantly raised film yellowness for composite films. The results showed that films added with oleic acid gave higher L*, b*, and chroma values but lower a* value than margarine and palm oil, respectively. The lower transparency of the films was noticed when a greater amount of lipid was incorporated (p < 0.05). Oleic acid-incorporated films provided the films with smoother surface and higher values of TS and %E but lower WVP than margarine and palm oil, respectively. Wrapping cracker samples in the rice starch-chitosan composite film incorporated with oleic acid could maintain the hardness and provide longer shelf life and lower moisture content than synthetic polyvinyl chloride film (PVC) and unwrapped (reference) crackers, respectively.

Key Words: composite film • rice starch • chitosan • water vapor permeability • lipids • transparency

Food Science and Technology International, Vol. 15, No. 2, 149-158 (2009)
DOI: 10.1177/1082013208105993
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