Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films

Author(s)

Urango, Adela Cristina Martinez ; Silva, Eric Keven

• Document type: Journal article
• Source: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 102, p. 10-pg., 2025-06-01.

Abstract

The incorporation of prebiotic dietary fibers and maltodextrin into potato starch-based composite films was investigated to evaluate their effects on optical, mechanical, structural, barrier, and thermal properties. The dietary fibers studied included beta-glucan, citrus pectin, and chicory inulin with different degrees of polymerization (DP): inulin DP 10 (DP > 10) and inulin DP 23 (DP > 23). For comparison, films were also formulated with maltodextrin and a control containing only potato starch. The results revealed that (3-glucan and citrus pectin significantly enhanced the tensile strength (up to 38.53 MPa) and Young's modulus (15.72 +/- 2.84 MPa for beta-glucan, 12.80 +/- 1.68 MPa for citrus pectin), indicating increased rigidity. In contrast, maltodextrin improved film flexibility, as evidenced by the highest elongation at break (12.32 +/- 3.33 %) and the lowest Young's modulus (8.76 +/- 2.14 MPa). X-ray diffraction showed that beta-glucan increased crystallinity, whereas citrus pectin reduced crystallinity, improving compatibility with starch. Films containing inulin, particularly DP > 10, exhibited the highest water solubility (35.72 +/- 2.83 %), making them promising candidates for fast-dissolving applications. Thermal analysis revealed that all composite films exhibited higher thermal stability than the control, with maximum decomposition temperatures ranging from 318 degrees C to 327 degrees C, compared to 314 degrees C for the starch-only film. These findings underscore the potential of dietary fiber-enriched edible films for food packaging and functional delivery systems, where enhanced mechanical properties, controlled solubility, and improved thermal stability are desirable. (AU)

• FAPESP's process: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials
• Grantee: Eric Keven Silva
• Support Opportunities: Research Grants - Young Investigators Grants
• FAPESP's process: 23/01876-9 - Pulsed electric field: Design of non-thermal processes, functional foods, and biomaterials
• Grantee: Eric Keven Silva
• Support Opportunities: Scholarships in Brazil - Young Researchers