Effect of natural active compound addition on mechanical and functional properties of canna starch based edible film

Santoso, Budi; Sinaga, Tripena Las Dame; Priyanto, Gatot; Hermanto, -

doi:10.1590/fst.51020

Cited by 6 publications

(5 citation statements)

References 16 publications

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“…The presence of hydrogen bonds and crosslinking network at high concentrations of sago starch produces a rigid structure-edible film, causing a decrease in permeability. WVTR of edible films F1-F4 is higher than the JIS standard, while for F5 and F6, the WVTR is lower than the Japanese Industrial Standard (7 g/m2/hour) [21].…”

Section: Figure 3 Water Vapor Transmission Rate (Wvtr) Of a Vera-base...mentioning

confidence: 63%

“…The water available will then evaporate during the drying of edible film, resulting in a decrease in the moisture content. Based on the JIS standard [21], the maximum moisture content of the edible film is 13%. The A. vera-based edible film produced in this experiment had a moisture content ranging from 13.39%-16.65%.…”

Section: Figure 1 the Moisture Content Of A Vera-based Edible Filmmentioning

confidence: 99%

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The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Affandi

Utomo

Setijawaty

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The edible film is a thin sheet material made of carbohydrates, protein or fat compounds. Research on the development of edible film is promising due to the increased plastic waste, which could disturb the environmental balance. The biodegradable nature of edible film provides an environmental-friendly material for packaging. Nevertheless, creating an edible film with similar properties to plastic will require extensive research. This research aims to develop Aloe vera-based edible film with the addition of sago starch as a texture enhancer and glycerol as a plasticizer and investigate the effect of different concentrations of sago starch on the physicochemical properties of edible film. In this research, six different concentration of sago starch was applied, which are 2.5%; 3%; 3.5%; 4%; 4.5%; and 5% (w/w). Each treatment was repeated four times. The result shows that the increase of sago starch concentration could increase the tensile strength and percent of elongation of edible film. On the contrary, the moisture content, water activity, and water vapor transmission rate (WVTR) were decreased. The range of tensile strength, percent of elongation, moisture content, water activity, and WVTR were 0.0254-0.4827 N/cm2, 46.67%-61,79%, 13.39%-16.65%, 0.559-0.636, and 5.6460-10.0810 g/m2/hour, respectively.

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Section: Figure 3 Water Vapor Transmission Rate (Wvtr) Of a Vera-base...mentioning

confidence: 63%

Section: Figure 1 the Moisture Content Of A Vera-based Edible Filmmentioning

confidence: 99%

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Affandi

Utomo

Setijawaty

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Tapioca starch amylose content ranges from 20-27% and amylopectin 77-80%, oval shaped granules with a size between 5-35 m and a gelatinization temperature of 52-64 o C [37]. While canna starch contains amylose 25-30% and amylopectin 70-75%, starch granules are oval in shape with a size between 20-50 m, and a gelatinization temperature of 52-64 o C [38].…”

Section: Other Productsmentioning

confidence: 99%

Utilization of canna (Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: a review

Histifarina,

Rahman,

Purnamasari

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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One of the government’s efforts to produce enough food on its own is food diversification. The objective is to transform local food into alternative food, and canna tubers are one of the products that can help achieve this. Carbohydrates from canna tubers can be utilized as food and as raw materials in the processing sector. Canna tubers contain 75 g of water, 22.6 g of carbs, 1 g of protein, 0.1 g of fat, 2 mg of calcium, 70 mg of phosphorus, 1 mg of vitamin B90, and 1 mg of vitamin C per 100 g. (10 mg). Alkaloids, flavonoids, steroids, and phenols are among the nutrients found in canna tubers that are essential for good health. However, canna only serves to simple food processing in Indonesia. They are superior than wheat flour when made into flour because they are gluten-free and contain more fiber. Those who are gluten sensitive, such as those with celiac disease and autistic children, frequently avoid foods containing gluten. Cookies, noodles, spaghetti, bread, and other baked goods can all be made using canna flour. In the end, they will contribute to enhancing national food security by supporting government initiatives aimed at increasing food diversity.

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“…Because it has the advantages of low price, good film-forming, good biodegradability and good regeneration. And starch based fully degradable composite film is also the frontier hotspot of international research (Gao et al, 2021;Cui et al, 2021;Santoso et al, 2022). However, the water vapor barrier and tensile properties of the film are poor, which seriously limits its application as packaging materials (Dilkes-Hoffman et al, 2018;Gómez-Aldapa et al, 2020;Song & Wang, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of thymol on physical properties, antimicrobial properties and fresh-keeping application of cherry tomato of starch/PBAT extrusion blowing films

et al. 2022

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In order to explore the effects of thymol on the antimicrobial activity, structure, physical properties and fresh-keeping application of starch/PBAT composite films, different contents of thymol (0, 1%, 3% and 5%) were used to prepare antimicrobial composite films by extrusion blow molding. The results indicated that tourier transform infrared spectroscopy showed there was intermolecular hydrogen bonding force among starch/PBAT and thymol. The inhibition effect on Botrytis cinerea and the preservation effect of cherry tomato of the composite film were significantly improved, the hardness and nutritional characteristics of cherry tomato were maintained, and the fruit decay rate was reduced. The addition of thymol increased the water vapor permeability of the starch based composite films, but reduced the interaction between the composite film and water. Although thymol reduced the mechanical properties of the composite film, high concentration of thymol further improved the mechanical properties. In conclusion, the high concentration of thymol improved the comprehensive properties of starch composite film, and proved the application prospect of the film as active food packaging material.

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Effect of natural active compound addition on mechanical and functional properties of canna starch based edible film

Cited by 6 publications

References 16 publications

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Utilization of canna (Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: a review

Effect of thymol on physical properties, antimicrobial properties and fresh-keeping application of cherry tomato of starch/PBAT extrusion blowing films

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