Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization

Abstract

The present study aimed at developing composite edible film from a blend of Ipomoea batatas, κ‐carrageenan, and glycerol. Three different treatments by varying glycerol concentrations (5%‐TS1, 10%‐TS2 & 15%‐TS3) in film‐forming solution were prepared and resultant films were evaluated for rheological, physicomechanical, barrier, and optical properties. All the treatments showed film‐forming ability with varying degrees of distinction. The steady rheology of film‐forming solution containing 10 and 15% glycerol in gel state showed non‐Newtonian fluid behavior. Film solubility improved significantly (p < .01) with glycerol; however water vapor permeability of films had an intermediate value, comparable to other films reported in literature. Mechanical properties of films were excellent in terms of tensile strength, which reached 15 N/mm2. The films presented good optical properties relating to hunter colorimeter. Therefore, the composite blend of I. batatas and κ‐carrageenan can be tailored with glycerol concentration to apply as edible film over different foods. Practical applications The demerits associated with plastics have eventually led researchers' to explore natural alternatives. Edible films are one of the prospering substitutes, but the films prepared from single polymer films are lacking mechanical strength. The composite blend of Ipomoea batatas and κ‐carrageenan is having promising competence to be mold as packaging film with enhanced physicomechanical properties. Glycerol concentration is having an undeviating impact on physicomechanical properties of the film. Therefore, film processing protocol can be stringently controlled to have product‐specific films for practical commercial applications.

Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry

“…Similarly, Martiny et al [45] demonstrated a significant reduction by 54 percent in water vapor permeability of carrageenan films imbibed with olive leaves extract; in addition, the formed films were more flexible. In agreement with the previous study, a steady refinement was noticed in the mechanical properties and water vapor permeability of Ipomoea batatas and kappa-carrageenan blended films [46]. Similar results were also obtained by Sedayu et al [47] in the case of carrageenan and nanocellulose composite films.…”

Development and characterization of a novel biodegradable and antioxidant film based on marine seaweed sulfated polysaccharide

“…The transparent films should be used in some food products, and the actual color of the product cannot be observed due to the turbidity of the prepared film or coating. However, opaque films can be used in dairy products, pharmaceuticals, or light-sensitive products (Bharti et al, 2021).…”

The effect of carrageenan-gluten ratio and garlic essential oil concentration on physical, mechanical, and antimicrobial properties of edible film

“…Synthetic-based packaging is generally derived from synthetic polymer materials such as petrochemicals that are not biodegradable so it can pollute the environment [1]. In additions, natural-based packaging generally uses natural biopolymers such as proteins, polysaccharides, fats, and the addition of several other materials such as plasticizers and surfactants [2]. To reduce the problem of environmental pollution due to synthetic packaging, it is necessary to develop pertaining to natural-based packaging [3].…”