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 4

Physical properties of starch-based composite films with LEO.

Starch film	Thickness (mm)	Moisture (%)	Solubility (%)	Swelling (%)	WVTR (g cm^2/s)
CS-LEO-1	^a	^b	^b	^a	^b
CS-LEO-4	^a	^a	^a	^b	^a
PS-LEO-1	^b	^a	^b	^b	^b
PS-LEO-5	^a	^b	^a	^a	^b
RS-LEO-1	^b	^b	^a	^a	^a
RS-LEO-5	^b	^a	^a	^b	^b
TS-LEO-1	^a	^a	^a	^a	^b
TS-LEO-5	^b	^b	^b	^a	^a
WS-LEO-1	^a	^b	^b	^b	^b
WS-LEO-3	^b	^b	^a	^b	^b

Values are the mean of three . Different letters in the same column indicate significant differences among film samples ().