There are several strategies for improving functional properties of starch-based materials. Blending with more hydrophobic compounds and bilayer formation are the most common methods. Barrier properties of several formulations obtained by different processing methods were measured. The properties of some obtained materials were compared with those usually employed in food packaging. The most promising materials were those starch PCL blends, compatibilized with grafted poly(ε-caprolactone) with polar groups and PCL-starch bilayer films, showing a parallel resistance to mass transfer of two layers with respective good barrier to water vapor and oxygen. Their barrier properties met the food packaging requirements for a wide number of food products.
1 Escuela de Ciencias Básicas, Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia. Bogotá (Colombia). email@example.com
2 Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politécnica de Valencia. Valencia (Spain).