Development and characterization of elephant foot yam starch-hydrocolloids based edible packaging film: physical, optical, thermal and barrier properties.

The study aimed at the development of elephant foot yam starch (EFYS) based edible film through blending of Xanthan (XG) and agar-agar (AA). Film thickness and density increased with increase in concentration of hydrocolloids and the respective highest value 0.199 mm and 2.02 g/cm3 were found for the film possessing 2% AA. The film barrier properties varied with hydrocolloids and the lowest value of water vapour transmission rate (1494.54 g/m2) and oxygen transmission rate (0.020 cm3/m2) was observed for the film with 1% XG and 1.5% AA, respectively. Mechanical and thermal properties also improved upon addition of hydrocolloid. Highest tensile strength (20.14 MPa) and glass transition temperature (150.6 °C) was observed for film containing 2% AA. Fourier transform infrared spectroscopy demonstrated the presence of -OH, C-H, and C=O groups. The change in crystallinity was observed through peak in X-ray diffraction analysis, which increased with increase in the hydrocolloids' concentration. © Association of Food Scientists & Technologists (India) 2019.