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A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment


Salit, Mohd Sapuan and Abral, Hairul and Ilyas, R. A. and Basri, Azmi and Muhammad, Faris and Ternando, Yuzalmi and Mahardika, Melbi and Hafizulhaq, Fazli and Sugiarti, Eni and Stephane, Iifa (2019) A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment. Food Hydrocolloids, 93. pp. 276-283. ISSN 0268-005X


Starch granules containing amylopectin-rich fractions like sago starch may remain insoluble and undamaged decreasing properties of the film. The aim of this study is to characterize native sago starch films prepared using ultrasonication. An ultrasonication probe was used during gelatinization for 2.5, 5, and 10 min respectively. Ultrasonication decreases the incomplete gelatinized granules resulting in a film with a more compact structure, and lower moisture vapor permeability than non-treated film. The longest duration resulted in a film with the highest transparency, and the highest thermal resistance. The duration for 5 min increased tensile strength of the film by 227%, and its moisture absorption decreased by 29.83% compared to non-sonicated film. After ultrasonication for 10 min, melting temperature increased by 7% in comparison to non-sonicated film. This work promotes a simple method to improve the tensile and physical properties of starch based film.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.foodhyd.2019.02.012
Publisher: Elsevier
Keywords: Starch film; Transparency; Ultrasonication; Ghost
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 06 Nov 2020 19:06
Last Modified: 06 Nov 2020 19:06
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodhyd.2019.02.012
URI: http://psasir.upm.edu.my/id/eprint/80495
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