Effect of Olive oil Concentrations on film properties of edible composite films prepared from Corn starch and Olive oil

摘要

Com starch is a one of the edible polymers which has drawn research interest due to its abundance, renewability, low cost and biodegradability. In this work, edible composite films were prepared from corn starch and olive oil using casting method, varying the olive oil concentrations (0%, 2%, 5% & 10%). Glycerol and vinegar (5% & 5%) were used as pJasticizers. The effects olive oil concentrations on film properties were investigated. The results show that the tensile strength and water barrier properties were improved with the increase of olive oil concentrations, while film solubility is decreased. SEM results are also presented.