Enhanced barrier properties in sweet potato starch films via dual modification by octenyl succinylation and heat moisture treatment for use as plant-based sausage casings.

This study assesses the impact of dual modification [octenyl succinylation (OSA) and heat-moisture treatment (HMT)] of sweet potato starch (SPS) on the physicochemical, mechanical, and permeability properties of SPS film. The intrinsic limitations of starch films, such as sensitivity to high humidity, inferior mechanical properties, and weak barrier capabilities, have restricted their use in sausage casings. Nonetheless, the dual-modified SPS film (OSA@HMT-SPS film) demonstrated significantly reduced solubility ( P  < 0.05), moisture content, water vapor permeability (WVP), and O 2 permeability compared to the SPS film. Furthermore, its flexibility and elasticity, indicated by its elongation at break, was notably superior. When used as sausage casings, the OSA@HMT-SPS film effectively mitigated lipid oxidation in sausages better than both the SPS film and commercial collagen casings, owing to its low O 2 permeability. As a result, the OSA@HMT-SPS casing presents significant promise as a plant-based sausage casing alternative.