Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches

Paulina Pająk , Izabela Przetaczek-Rożnowska , Lesław Juszczak


Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical origin of starch has a crucial effect on the films properties. The much lower solubility and higher swelling capacity compared to PS film exhibited lentil and pumpkin starch-based films, respectively. All of the films exhibited significantly higher water vapor permeability compared to PS one. Tensile strength and elongation at break of the films varied between 8.98 and 13.85 MPa, and 3.35 to 4.44%, respectively. All of the films acted as a solid-like materials with prevalently elastic behavior and exhibited endothermic peaks in DSC measurement in the range of 249–281 °C, referred to the melting of films. This study demonstrated that starches from non-conventional sources are good alternative to conventional to develop edible films
Author Paulina Pająk (FoFT / DoFAaQA)
Paulina Pająk,,
- Department of Food Analysis and Quality Assessment
, Izabela Przetaczek-Rożnowska (FoFT / DoFAaQA)
Izabela Przetaczek-Rożnowska,,
- Department of Food Analysis and Quality Assessment
, Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
Journal seriesInternational Journal of Biological Macromolecules, ISSN 0141-8130, e-ISSN 1879-0003, (N/A 100 pkt)
Issue year2019
Publication size in sheets0.5
Keywords in EnglishPumpkin, Lentil and quinoa starches, Edible films, Characterization
ASJC Classification2700 General Medicine; 1303 Biochemistry; 1312 Molecular Biology; 1315 Structural Biology
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.457; WoS Impact Factor: 2018 = 4.784 (2) - 2018=4.731 (5)
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