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Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles

Edible starch-based film was developed for packaging seasoning applied in instant noodles. The edible film can quickly dissolve into hot water so that the seasoning bag can mix in the soup of instant noodles during preparation. To meet the specific requirements of the packaging, such as reasonable h...

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Autores principales: Chen, Hui, Alee, Mahafooj, Chen, Ying, Zhou, Yinglin, Yang, Mao, Ali, Amjad, Liu, Hongsheng, Chen, Ling, Yu, Long
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700853/
https://www.ncbi.nlm.nih.gov/pubmed/34945656
http://dx.doi.org/10.3390/foods10123105
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author Chen, Hui
Alee, Mahafooj
Chen, Ying
Zhou, Yinglin
Yang, Mao
Ali, Amjad
Liu, Hongsheng
Chen, Ling
Yu, Long
author_facet Chen, Hui
Alee, Mahafooj
Chen, Ying
Zhou, Yinglin
Yang, Mao
Ali, Amjad
Liu, Hongsheng
Chen, Ling
Yu, Long
author_sort Chen, Hui
collection PubMed
description Edible starch-based film was developed for packaging seasoning applied in instant noodles. The edible film can quickly dissolve into hot water so that the seasoning bag can mix in the soup of instant noodles during preparation. To meet the specific requirements of the packaging, such as reasonable high tensile properties, ductility under arid conditions, and low gas permeability, hydroxypropyl cornstarch with various edible additives from food-grade ingredients were applied to enhance the functionality of starch film. In this work, xylose was used as a plasticizer, cellulose crystals were used as a reinforcing agent, and laver was used to decrease gas permeability. The microstructures, interface, and compatibility of various components and film performance were investigated using an optical microscope under polarized light, scanning electron microscope, gas permeability, and tensile testing. The relationship was established between processing methodologies, microstructures, and performances. The results showed that the developed starch-based film have a modulus of 960 MPa, tensile strength of 36 Mpa with 14% elongation, and water vapor permeability less than 5.8 g/m(2).h under 20% RH condition at room temperature (25 °C), which meets the general requirements of the flavor bag packaging used in instant noodles.
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spelling pubmed-87008532021-12-24 Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles Chen, Hui Alee, Mahafooj Chen, Ying Zhou, Yinglin Yang, Mao Ali, Amjad Liu, Hongsheng Chen, Ling Yu, Long Foods Article Edible starch-based film was developed for packaging seasoning applied in instant noodles. The edible film can quickly dissolve into hot water so that the seasoning bag can mix in the soup of instant noodles during preparation. To meet the specific requirements of the packaging, such as reasonable high tensile properties, ductility under arid conditions, and low gas permeability, hydroxypropyl cornstarch with various edible additives from food-grade ingredients were applied to enhance the functionality of starch film. In this work, xylose was used as a plasticizer, cellulose crystals were used as a reinforcing agent, and laver was used to decrease gas permeability. The microstructures, interface, and compatibility of various components and film performance were investigated using an optical microscope under polarized light, scanning electron microscope, gas permeability, and tensile testing. The relationship was established between processing methodologies, microstructures, and performances. The results showed that the developed starch-based film have a modulus of 960 MPa, tensile strength of 36 Mpa with 14% elongation, and water vapor permeability less than 5.8 g/m(2).h under 20% RH condition at room temperature (25 °C), which meets the general requirements of the flavor bag packaging used in instant noodles. MDPI 2021-12-14 /pmc/articles/PMC8700853/ /pubmed/34945656 http://dx.doi.org/10.3390/foods10123105 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Hui
Alee, Mahafooj
Chen, Ying
Zhou, Yinglin
Yang, Mao
Ali, Amjad
Liu, Hongsheng
Chen, Ling
Yu, Long
Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
title Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
title_full Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
title_fullStr Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
title_full_unstemmed Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
title_short Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles
title_sort developing edible starch film used for packaging seasonings in instant noodles
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700853/
https://www.ncbi.nlm.nih.gov/pubmed/34945656
http://dx.doi.org/10.3390/foods10123105
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