ArticleFood science and biotechnology2024
Effects of benzalkonium chloride as a cationic surfactant on the physicochemical properties of adlay millet starch films.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The effects of benzalkonium chloride (BC) as a cationic surfactant on the mechanical, water barrier, microstructural, and thermal properties of adlay millet starch (AS) films were investigated in this study. With increasing BC concentration, tensile strength (from 5.93 to 6.15 MPa) and elongation at break (from 41.39 to 45.48%) of AS-BC films significantly increased, whereas their moisture content, water solubility, and water vapor permeability were reduced, indicating water resistance improvement. Fourier transform infrared spectroscopy and scanning electron microscopy analysis showed that BC at concentrations below 1% did not cause noticeable changes in the microstructure of AS-BC films. In addition, the thermal stability of AS-BC films was not affected by BC, indicating good miscibility between AS and BC. Therefore, BC could improve the physicochemical properties of starch films, and AS-BC films developed in this study can be applied as novel biodegradable packaging materials in the food packaging industry. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01383-1.
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