Process Optimization of Buckwheat Starch Myristic Acid Complex Film

ABSTRACT In this study, it was aimed to develop an edible film from an amylose‐lipid complex with better mechanical properties and water vapor barrier. For this purpose, the buckwheat starch (BS) is modified with myristic acid (MA) and the edible film production process was optimized by using central composite design with 4 center points where film forming solution's glycerol concentration, pH, and the temperature of as dependent variable and tensile strength (TS), elongation at break (EAB) value and Young's modulus (YM) as response. The models were significant for TS and YM, and the glycerol concentration and temperature had a significant effect on the TS of the films. The edible film produced in validated optimized conditions had better EAB (149%) and TS (1.064 MPa), and lower water solubility (44.7%) and water vapor permeability (0.39 g × mm/m 2 × h × kPa) than control film ( p < 0.05). There was no significant change in color values, but an increase in opacity (2.14). With the formation of the BS‐MA complex, increased surface roughness and more hydrophilic (contact angle = 92.4°) films were obtained. These findings demonstrate that the BS‐MA complex film has significant potential for practical applications as an edible film.