LAUSR

The objective of this study was to generate and characterize physically cross-linked aerogels by using germinated and non-germinated wheat starch, with and without the addition of poly (ethylene oxide) (PEO). Aerogels were produced by gelatinization of starch (10% w/v, in distilled water) at 90 °C, followed by multiple freeze/thaw cycles. For the aerogel produced using starch and PEO, a solution of 6% PEO (0.6 g of PEO/10 mL of distilled water) was added to the dispersion. The thermal properties, infrared spectra, relative crystallinity, morphology, water absorption properties, and texture profile of the aerogels were evaluated. After immersion in water for 24 h, the aerogels exhibited high degradation temperature, water absorption capacity, and physical integrity. Aerogels produced using the germinated wheat starch were much more integrated structurally compared to the aerogels produced using the non-germinated wheat starch. Wheat germination did not have any impact on the textural parameters of the aerogels. However, addition of PEO increased the water absorption capacity and reduced the hardness and cohesion of the resulting aerogels. Due to the high water absorption potential, the aerogel produced in this study can serve as an absorbent matrix in food packaging.