PROPERTIES AND TECHNOLOGY OF PRODUCING FOOD FILM BASED ON STARCH WITH THE ADDITIVE OF TITANIUM DIOXIDE
TQUDGG
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2026.02.014Keywords:
food packaging, starch, carboxymethyl cellulose, polyvinyl alcohol, titanium dioxide, purple coneflower extract, film materials, ultrasonic treatment, technologyAbstract
The technology of polymer film production traditionally includes extrusion processing. At the same time, when developing new film materials based on starch, which are at the initial stage of "formula testing", a simpler method of solution casting is used. In order for the laboratory method to be subsequently implemented in large-scale production, it is necessary to ensure that the films have a certain combination of sorption, barrier and mechanical properties. It is shown that loading a film-forming corn starch, sodium carboxymethylcellulose, polyvinyl alcohol (polymer ratio 70:17:13 wt/wt) solution, citric acid and glycerin with a mixture of food additive E171 (titanium dioxide) and an extract of purple coneflower (Echinacea purpіrea (L.) Moench) makes it possible to obtain film materials with a level of consumer properties sufficient for packaging food products using the casting technology. In order to impart homogeneity to the samples, it is proposed to include ultrasonic treatment in the production technology. It has been established that the use of ultrasonic treatment of the film-forming composition maintains the stability of the polymer suspension during the entire drying process of the casting solution. When loading the composite with a mixture of E171 and echinacea extract in an amount of 1% and 5% of the polymer mass, respectively, the films vapor permeability decreases by 11%, tensile strength increases by 11%, antiradical activity and the ability to withstand UV radiation significantly increase compared to samples without additives. A process flow chart for producing film materials is presented.
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