Comparison of the Film Properties of Lemon and Sour Cherry Seed Essential Oil-Added Glycerol and/or Sorbitol-Plasticized Corn, Potato, Rice, Tapioca, and Wheat Starch-Based Edible Films
Table 2
Physical properties of starch-based control films.
Starch film
Thickness (mm)
Moisture (%)
Solubility (%)
Swelling (%)
WVTR (g cm2/s)
CS-1
a
a
b
b
a
CS-2
b
b
a
a
b
CS-3
b
b
a
a
a
CS-4
a
a
b
b
b
CS-5
b
a
a
b
11.10 × 10−8 ± 1.55b
PS-1
b
b
a
a
a
PS-2
b
a
b
8a
a
PS-3
b
b
a
a
b
PS-4
a
b
b
b
b
PS-5
b
a
a
b
a
RS-1
a
a
b
a
a
RS-2
a
b
a
b
b
RS-3
b
b
a
a
a
RS-4
a
b
b
b
b
RS-5
a
a
b
b
b
TS-1
b
b
a
a
a
TS-2
a
b
b
a
a
TS-3
a
a
b
b
a
TS-4
b
a
a
b
b
TS-5
b
b
b
a
b
WS-1
a
a
a
a
a
WS-2
a
b
b
b
a
WS-3
b
b
a
b
b
WS-4
b
a
a
a
b
WS-5
a
a
b
b
a
Values are the mean of three . Different letters in the same column indicate significant differences among film samples ().
