The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition

Beer-Lech, Karolina; Skic, Anna; Skic, Kamil; Amaro, Ana; Branco, Ricardo; Neto, Maria Augusta; Pereira, Miguel

doi:10.2478/adms-2025-0021

Abstract

This study examines the influence of psyllium husk flour (PF) on the structure and physical properties of thermoplastic starch (TPS) films. Films with 2 g and 6 g PF were produced using the casting method. Their morphology was analyzed by stereoscopic, scanning electron, and atomic force microscopy, while mechanical and wettability properties were evaluated. Increasing PF content improved impact strength but also increased brittleness. Higher PF concentration raised the water contact angle and reduced its change over time. The results indicate that psyllium husk flour effectively enhances the functional performance of TPS films, supporting their potential for sustainable packaging applications.

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The Morphology and Functional Properties of Thermoplastic Starch Films with Psyllium Husk (Plantago ovata) Flour Addition

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