Abstract
Corn starch, potato starch, tapioca starch, and wheat starch were used as raw materials to prepare edible films. Through optimization of the composite ratio and the addition of cross-linking agents, the water vapor permeability (WVP) of the edible films was significantly reduced. The moisture absorption behavior of films made from different starch types and their blends was tested under five different relative humidity (RH) levels: 35%, 55%, 75%, and 95%. The optimized films were further evaluated for tensile strength, elongation at break, mechanical properties, and barrier performance [1]. Among the tested starches, corn and potato starch improved the tensile strength and flexibility of the films, while tapioca starch significantly enhanced elongation and softness. When citric acid was added at 25%, films based on corn and potato starch exhibited the lowest WVP. When the content of multivalent salts reached 40%, films based on wheat starch showed the best tensile performance. Tapioca starch films demonstrated the greatest elongation. When rubber gum was used as an additive, the elongation of the edible film increased remarkably, reaching 100% extensibility [2].