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. 2025 Jun 5;14(11):2001.
doi: 10.3390/foods14112001.

Development and Optimization of Edible Antimicrobial Films Based on Dry Heat-Modified Starches from Kazakhstan

Marat Muratkhan  1   2 , Kakimova Zhainagul  2 , Kamanova Svetlana  1 , Dana Toimbayeva  1 , Indira Temirova  1 , Sayagul Tazhina  1 , Dina Khamitova  1 , Saduakhasova Saule  1 , Tamara Tultabayeva  1 , Berdibek Bulashev  1 , Gulnazym Ospankulova  1
Affiliations

Development and Optimization of Edible Antimicrobial Films Based on Dry Heat-Modified Starches from Kazakhstan

Marat Muratkhan et al. Foods. .

Abstract

This study aimed to design and optimize an edible antimicrobial film incorporating thermally modified starches using a systematic experimental approach. A comprehensive analysis of six starch types-both native and dry heat-modified-was conducted to evaluate their gelatinization clarity, freeze-thaw stability, microstructure (CLSM), and in vitro digestibility. Corn and cassava starches were selected as optimal components based on their physicochemical performance. A series of single-factor experiments and a Box-Behnken design were employed to assess the influence of starch concentration, gelatinization time, glycerol, and chitosan content on film properties including tensile strength, elongation at break, water vapor permeability (WVP), and transparency. The optimized formulation (5.0% starch, 28.2 min gelatinization, 2.6% glycerol, 1.4% chitosan) yielded a transparent (77.64%), mechanically stable (10.92 MPa tensile strength; 50.0% elongation), and moisture-resistant film. Structural and thermal analyses (SEM, AFM, DSC, TGA) confirmed the film's homogeneity and stability. Furthermore, the film exhibited moderate antioxidant activity and antibacterial efficacy against Escherichia coli and Staphylococcus aureus. These findings demonstrate the feasibility of using dry heat-modified Kazakhstani starches to develop sustainable antimicrobial packaging materials. However, further studies are needed to explore sensory attributes, long-term storage performance, and compatibility with different food matrices.

Keywords: biodegradable packaging; dry heat modification; edible antimicrobial film; starch-based film.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
CLSM Images of Various Starches: CSN—cassava native starch samples, CSM—cassava modified starch samples, PSN—potato native starch samples, PSM—potato modified starch samples, WSN—wheat native starch samples, WSM—wheat modified starch samples, CoSN—corn native starch samples, CoSM—corn modified starch samples, PeSN—pea native starch samples, PeSM—pea modified starch samples, RSN—rice native starch samples, RSM—rice modified starch samples.
Figure 1
Figure 1
CLSM Images of Various Starches: CSN—cassava native starch samples, CSM—cassava modified starch samples, PSN—potato native starch samples, PSM—potato modified starch samples, WSN—wheat native starch samples, WSM—wheat modified starch samples, CoSN—corn native starch samples, CoSM—corn modified starch samples, PeSN—pea native starch samples, PeSM—pea modified starch samples, RSN—rice native starch samples, RSM—rice modified starch samples.
Figure 2
Figure 2
Effect of corn starch concentration on the mechanical properties of edible films.
Figure 3
Figure 3
Effect of corn-to-cassava starch ratio on the mechanical properties of edible films.
Figure 4
Figure 4
Effect of glycerol concentration on the mechanical properties of starch-based edible films.
Figure 5
Figure 5
Effect of gelatinization time on the mechanical properties of starch-based edible films.
Figure 6
Figure 6
Effect of chitosan concentration on the physical properties of edible starch-based films.
Figure 7
Figure 7
Response surface plots showing the effects of process variables on the transparency of edible antibacterial films.
Figure 7
Figure 7
Response surface plots showing the effects of process variables on the transparency of edible antibacterial films.
Figure 7
Figure 7
Response surface plots showing the effects of process variables on the transparency of edible antibacterial films.
Figure 8
Figure 8
Thermal analysis of the optimized edible antimicrobial film: (a) DSC thermogram showing thermal transitions; (b) TGA curve indicating thermal stability and degradation profile.
Figure 9
Figure 9
SEM micrographs of the optimized edible antimicrobial film, showing uniform, dense, and continuous surface morphology with micron-level homogeneity.
Figure 9
Figure 9
SEM micrographs of the optimized edible antimicrobial film, showing uniform, dense, and continuous surface morphology with micron-level homogeneity.
Figure 10
Figure 10
AFM surface topography of the optimized edible antimicrobial film, demonstrating uniform morphology and low surface roughness with height variations between 62.8 and 406.7 nm.
See this image and copyright information in PMC

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