Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film.

Elephant foot yam starch (EFYS) is modified by the pulsed electric field (PEF, 4–16 kV cm−1) and used for the development of the biodegradable film. The increase in PEF intensity increases the oil (1.66–2.22 g g−1) and water absorption capacity (1.79–2.08 g g−1) and reduces the gelatinization temperature (Tg) and enthalpy (ΔΗ). Storage modulus (G') is found to be higher than loss modulus (G"), indicating strong gel characteristics of EFYS. Electrical intensity affects the degree of crystallinity and disrupts the granule's surface. Film prepared with PEF‐modified EFYS and different concentrations of polyvinyl alcohol (PVA, 25%, 50%, and 90%) shows that the increase in the concentration of PVA results in increased thickness, tensile strength, % elongation, water vapor permeability, water vapor transmission rate, seal strength, and solubility. PEF modification increases the film's mechanical and moisture barrier properties. The study proves that PEF changes the physico‐functional and structural characteristics of EFYS, making it suitable to be used in the biodegradable film. [ABSTRACT FROM AUTHOR]