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Effect of extrusion temperature and glycerol content on mechanical and barrier properties of amaranth flour-based edible films
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DOI：10.1007/s13399-026-07218-3.png)
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Abstract
En 中文
The growing demand for fresh, versatile products with extended shelf life has driven the use and development of edible films (EFs) for fruits and vegetables. These films provide an effective solution for food protection while reducing the need for single-use packaging, thus helping to minimize plastic waste. Starch-based EFs are particularly popular due to their abundance, low cost, and excellent mechanical properties. Amaranth, a pseudocereal containing 50–60% starch by dry weight, is a promising source for biodegradable materials such as EFs. These films can be produced using the extrusion-casting method, which applies high temperatures and short processing times to enhance the starch matrix, resulting in films with improved mechanical and barrier properties. This study aims to develop EFs using a formulation of extruded amaranth flour and glycerol. The amaranth flour was physically modified through extrusion, and the films were produced via casting. The study focused on two key factors: extrusion temperature (ET, 70–130 °C) and glycerol content (GC, 17–30%). The response variables included water solubility (WS), water vapor permeability (WVP), carbon dioxide permeability (CO₂P), tensile strength (σ), elongation (ε), and Young’s modulus (E). The results showed that increasing ET enhanced σ, ε, E, WVP, CO₂P, and WS, while higher GC reduced σ and E but increased ε, WVP, CO₂P, and WS. Optimization analysis identified the optimal conditions as an ET of 100 °C and a GC of 18.90%. These findings highlight the potential of amaranth for producing sustainable and effective EFs, offering an innovative alternative for the food industry.
Keywords:
Amaranth flour
Glycerol
Extrusion-casting
Optimization
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