COMPARATIVE STUDIES OF THE EDIBLE FILM BASED ON LOW PECTIN METHOXYL <br> WITH GLYCEROL AND SORBITOL PLASTICIZERS

Abstract

This study aims to compare the characteristics of mechanical and water vapor permeability of edible film based on low pectin methoxyl from cocoa skin with glycerol and sorbitol as plasticizer. In the research also added CaCO3 filler with the weight variation of 0; 0.2; and 0.4 gr. Pectin from cocoa peel was isolated by extraction use ammonium oxalic at a temperature of 85 o C, pH of 3.6 for 60 minutes. An edible film synthesized at a temperature of 85 o C to the agitation time of 50 minutes. 200 mesh of pectin used with the variation of glycerol and sorbitol plasticizer concentration are 1, 2 and 3% in volume. Edible films produced were dried at a temperature of 55 o C for 6 hours. The results of the study obtained in 0.2 gr CaCO3 concentration and 1% glycerol of edible films has a tensile strength of 0.3267 mpa, percent elongation of 12.84%, modulus young of 2.5441 mpa, and the water vapor permeability of 4.1676 g/m 2 .day. While in 0.4 gr CaCO3 concentration and 1% sorbitol of edible films has a tensile strength of 6.511 mpa, percent elongation of 2.419%, modulus young of 269.119 mpa, and the water vapor permeability of 5.583 g/m 2 .day. Based on percent elongation characteristics, glycerol plasticizer made higher elasticity than sorbitol plasticizer. While the addition of filler able to increase tensile strength two times larger than without filler.

Physiochemical and antibacterial analysis of gelatin–chitosan edible film with the addition of nitrite and garlic essential oil by response surface methodology

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The Effect of Variations in Concentration Plasticizer Sorbitol on the Characteristics of Edible Film Made from Tilapia Fish Skin Gelatin (Oreochromis niloticus)

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Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

“…Pectin films have a brittle structure, while the addition of a plasticizer does not always lead to high elasticity, so the use of crosslinking agents has a positive effect on the mechanical characteristics of such films [ 326 , 327 ]. Low pectin methoxyl from the cocoa peel was plasticized with glycerin/sorbitol [ 328 ], pectin film without additives was used for freshly cut pears [ 329 ], calcium lactate as a cross-linking agent was added to low pectin methoxyl for coating of melon [ 330 ], while high pectin methoxyl was plasticized with sorbitol for mango dipping [ 331 ].…”