"Results obtained confirmed that potato starch films delayed the rancidity in vegetable oil. Films without Gly provided the same protection as films with 10% Gly. Films with higher Gly content were not as effective oxygen barrier. It is likely that the fact that film protective capability diminished with increased RH or Gly content was due to the increasing moisture content of the films," wrote J. Oses and colleagues.
The researchers concluded, "Despite that fact, potato starch films can be considered a very efficient oxygen barrier even at RH as high as 75%."