Structural changes in starch during starch based edible films synthesis
Šuput, Danijela (Faculty of Technology, Novi Sad (Serbia)) | Lazić, Vera (Faculty of Technology, Novi Sad (Serbia)) | Pezo, Lato (Institute of General and Physical Chemistry, Belgrade (Serbia)) | Radulović, Aleksandra (Institute of General and Physical Chemistry, Belgrade (Serbia)) | Popović, Senka (Faculty of Technology, Novi Sad (Serbia)) | Hromiš, Nevena (Faculty of Technology, Novi Sad (Serbia)) | Bulut, Sandra (Faculty of Technology, Novi Sad (Serbia))
The aim of this study was to investigate starch and starch based edible films with and without oregano essential oil addition in terms of crystallinity by using X-ray diffractometry. Starch crystallinity is related to amylopectin linear chains which may give different X-ray diffraction patterns, described as A, B and C chains. Diffraction pattern of starch based edible film without essential oil addition showed broad diffraction peak in 15-20° 2θ region, indicating destruction of A-type crystal structure due to experimental conditions of casting procedure used in this work. Diffraction peaks of samples with 0.5 %, 1 % and 2 % oregano essential oil, whose shapes are to some extent retained after oregano oil addition, were centered at 20.8°, 20.1° and 21.6° 2θ respectively, while pattern of sample with 2% oregano essential oil showed additional diffraction peaks at 31.1°, 35.1°, 38.3°, 44.5° and 64.9° 2θ. X-ray diffraction patterns showed polyamorphous nature of investigated starch samples with essential oils addition.
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