Moth bean starch (Vigna aconitifolia): isolation, characterization, and development of edible/biodegradable films
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In the current work, moth bean starch was separated from the moth bean seeds which were cultivated in the semi arid regions of Haryana and Rajasthan, India using alkali treatment technique and characterized. Isolated and purified moth bean starch comprised (12.89–20.37%) amylose, 0.8% protein, 0.4% ash, swelling index and solubility were 10.8–14.7% and 6.4–9.8% respectively. For wrapping application, starch was modified using citric acid as cross linking agent (1–7% w/w of total starch) and film was made using casting method, and investigated the influence of citric acid on the functional properties of the films such as moisture content, solubility, swelling index, water vapor permeability and mechanical property. Significant difference in the functional properties among native and modified moth bean starch films was noticed. Interactions among starch chains due to cross linking in the modified starch films were reported using FTIR spectra. Surface micrographs of both purfied starch granules and films were studied using scanning electron microscopy. From the outcomes, it was exhibited that obtained starch granules has range large to small size with distorted cylinder and oval shapes. While cross linked starch films showed compact, slightly rough and homogeneous surface. Tested modified moth bean starch films containing citric acid (CA) and sorbitol were utilized as wrapping films to improve the shelf life of fresh lemon. Outcomes showed that the film contains 5% CA could be most promising wrapping materials for lemon that enhanced the shelf life of lemon additionally up to 12 days.
KeywordsMoth bean starch Citric acid Barrier properties Shelf life Lemon quality
Kumar, R is thankful to UGC, New Delhi for RGN fellowship. Authors are thankful to DST PURSE II and TEQIP II and TEQIP III for financial support.
Compliance with ethical standards
Conflict of interest
Authors declare no conflict of interest.
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