Heat sealing property of starch based self-supporting edible films
Heat sealing property of self-supporting edible films based on corn starch and a functional polysaccharide, such as amylose (AM), methylcellulose (MC) or hydroxypropylmethylcellulose (HPMC) was evaluated. Films were prepared in the laboratory by casting and heat sealed at 85–166 °C by an impulse heat sealer. Irrespective of film composition, sealing temperature influenced the seal strength. Films sealed at temperature <143 °C showed peeling mode failure attributing to weak seal strength, while that at ≥ 144 °C showed tearing mode failure indicating good seal strength. The highest seal strength was obtained at166 °C, and the value was 0.396, 0.211 and 0.385 N/mm for AM, MC, and HPMC containing film, respectively.