Effect of Crosslinking, Osmotic Pressure, and Retrogradation on Film‐Forming Characteristics of Starches From Different Conventional and Non‐Conventional Sources

The present study was based on analyzing the effect of starch modifications (i.e., crosslinking, osmotic pressure, and retrogradation) on the film‐forming properties of starches from conventional (pearl millet and sorghum) and non‐conventional (mango kernel and water chestnut) sources. The modified starches were analyzed to see the changes in physicochemical properties. The native and modified starches were used to develop the starch films. The films were analyzed for various properties, that is, thickness, water solubility, water vapor transmission rate (WVTR), burst strength, and biodegradability. The cross‐linking modification showed a decrease in amylose content, while the osmotic pressure modification showed an increase in amylose content for all the starches. The results of starch films showed that crosslinked starch films have reduced thickness and were easily detached from the casting plates compared to all the starch films. The water solubility of modified starch films was higher than that of native starch films. The maximum value of water solubility was observed for the crosslinked pearl millet starch films. A lower WVTR was observed in modified starch films than in native starch films. The burst strength and biodegradation rate of modified starch films were higher than those of native starch films.