Effects of kappa carrageenan and glycerol in purple sweet potato starch based edible film

Abstract

The solubility and mechanical properties of purple sweet potato (PSP) starch - based edible films are being investigated. The formulation was prepared using a constant amount of PSP starch (4 % w/v) with five different ratios of carrageenan and glycerol (1:1 , 1.5:0.5, 0.5:1.5, 0.5:0.5, 1:0) which act as gelling agent s and plasticizers respectively. PSP starch generates 61.79 mg/100 g anthocyanin and retains 16.78 % antioxidant capacity . Carrageenan and glycerol (0.5:1.5) ratio shows the highest solubility in water ( 53.50 ± 0.1085 % ) and highest tensile strength (9.1674 ± 0.5399 MPa) with the lowest elongation at break (20.436 ± 2.826 %).