- Research Scholar, School of Chemical Sciences, Swami Ramanand Teerth Marathawada University, Maharashtra, India
Cross-linked starch films have been prepared by reacting starch extracted from de-oiled soybean cake (waste material from oil industry) with bio-based acids citric acid and tartaric acid. The obtained films were characterized by spectroscopic, thermal and surface morphological techniques. Thermal analysis showed that thin film has good thermal stability. The micrographs obtained from scanning electron microscopy showed the film surface has smooth and uniform morphology. Biological properties like cytocompatibility, antimicrobial activity showed positive results. Biocompatibility using seed germination and biodegradation in soil was satisfactory. Edibility of the cross-linked starch was verified using mice feed technique. Use of edible coating on capsicum, cherry and its stability was examined.
Keywords: Citric Acid, Tartaric acid, De-oiled Soyabean Starch, Edible Coating, Biological properties
[This article belongs to Journal of Catalyst & Catalysis(jocc)]
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|Received||October 14, 2021|
|Accepted||October 27, 2021|
|Published||November 10, 2021|