ArticlePolymers2026
Evaluation of the Storage Stability of Starch-Based Films Containing Grape Seed Oil.
Article in Polymers, 2026. 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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6 authors.
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Abstract
The increasing environmental concerns associated with petroleum-based packaging materials have accelerated the development of biodegradable alternatives, with starch-based films emerging as promising candidates. This study investigates the influence of grape seed oil (5-15 wt.%) and storage time (up to 5 months) on the mechanical, thermal, structural, and surface properties of potato-starch-based films for biodegradable packaging applications. Oil incorporation improved the initial film performance, increasing tensile strength (1.27-3.11 MPa), enhancing thermal stability (melting temperature up to ~118 °C), and promoting higher surface hydrophobicity (contact angle up to ~87°). The differential scanning calorimetry (DSC) analysis indicated time-dependent changes in the thermal transitions associated with the reorganization of ordered starch domains with oil addition, from 39.96% for samples with 5% oil to 36.40% for samples with 15% oil. After three months, all oil-containing samples exhibited a substantial reduction in ultimate tensile strength, with normalized stress values decreasing to 0.74-1.18 depending on oil content. However, after 5 months, the evaluated properties had values close to or above the reference. Statistical evaluation confirmed that storage time is the dominant factor governing property evolution, exceeding the influence of oil concentration.
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