Utilization of Uncaria gambir Roxb filtrate in the formation of bioactive edible films based on corn starch

Abstract

The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on water vapour transmission rate. The best treatment based on edible film characteristics was 40% concentration of Uncaria gambir Roxb filtrate and the mixed separation method of 1000 rpm centrifugation.

Edible and Functionalized Films/Coatings—Performances and Perspectives

“…For all three types of starch, the reduction in gas exchange was found to be approximately 27%. Corn starch, with hydroxypropyl methylcellulose, Uncaria gambir extract, and glycerol were used as the main ingredients for edible film preparation [94]. To assess the influence of gambir extract to edible film parameters, an experimental design and statistical analysis were used.…”

Effect of gelatin based edible coatings on quality of surimi from pearl mullet (Alburnus tarichi,Güldenstädt, 1814) during cold storage

“…Whey protein, for example, may be used in formulation of edible films and/or coatings, leading to superior mechanical properties in the presence of oligosaccharides (Fernandes et al, 2020). Corn starch is another polymer that can be used in active edible films, mechanical properties of which are greatly affected by mixing method and the level of added active ingredients (Santoso et al, 2019). Processing waste of various food manufacturing processes, like potato peel waste, may find a place in formation of edible films and coatings (Othman et al, 2017).…”

Smart film of jackfruit seed starch as a potential indicator of fish freshness

“…The incorporation of such natural dyes in polysaccharide-based films have produced reliable responses to pH variations making them a diagnostic tool to ensure the safety and quality of food at the time of purchase (Halász & Csóka, 2018;Kurek et al, 2018;Liu et al, 2018;Chen et al, 2019;Liang et al, 2019). Starch extracted from tapioca, yam, corn has been considered a promising agent as a film component for food packaging (Othman et al, 2019;Santoso et al, 2019;Song et al, 2019) as it offers advantages by being obtained from renewable sources, it is biodegradable, has a relatively low cost, and is generally easy to obtain (Chen et al, 2019;Luchese et al, 2018).…”