DEVELOPMENT OF EDIBLE FILMS AND COATINGS AS PACKAGING MATERIAL AND QUALITY EVALUATION
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Date
2019
Authors
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Publisher
MPUT, UDAIPUR
Abstract
Edible packaging has received huge attention in current years because of their benefits
over synthetic packaging. The core advantage of edible packaging over the traditional
synthetics is it can be consumed with the packaged food products, it is biodegradable
and it extends the shelf life. Hence, in view of problems due to synthetic packaging
and to improve the quality, safety, functionality and shelf life of fresh and processed
foods the present study was carried out. Firstly total 20 polysaccharide sources were
explored (banana peel, watermelon peel, jackfruit pulp, jackfruit seed, guava, apple
peel, wood apple pulp, corn, wheat, rice, oats, potato, cassava, arrowroot, quinoa,
lotus stem, gum arabic, guar gum, agar, aloe vera gel) on the basis of available
literature, for the development of edible packaging. The selected 20 polysaccharide
sources were processed to obtain the fine powder.
For the standardization of film forming technique, many experiments were conducted
at diffirent levels and after the various trials 4 per cent (w/v) polysaccharide source
powder, acetic acid (2% w/v) and plasticizer glycerol (4% w/w) and heating
temperature 70˚ C were standardized for edible packaging development. It was found
that out of 20 polysaccharide sources, edible films were obtained successfully only
from the eight polysaccharide sources i.e. Banana peel, corn, refined wheat flour, rice,
potato, cassava, lotus stem and arrowroot. Whereas, film development from remaining
sources was not successful using different techniques.
These 8 developed films were assessed for their physico-chemical and sensory
properties and from the result it was noted that corn edible film demonstrated superior
qualities and highly accepted whereas banana edible film was the least accepted. On
the basis of result obtained from physico-chemical and sensory properties, corn,
wheat, rice and cassava films were finalized as the best optimized edible films.
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These 4 optimized edible films were assessed for their quality parameters. The two
antibacterial agent cinnamon and clove essential oils were incorporated separately in
four optimized edible films and clove antibacterial oil was finalized as per the result
obtained from comparison of physico-chemical, functional and sensory properties of
both antibacterial agent incorporated edible films. Nutritional contribution of
optimized four different edible films (corn, wheat, rice and cassava) incorporated with
antimicrobial agent i.e. clove essential oil was analyzed for proximate composition.
These results reveled that all four types of edible films contained low moisture, ash,
fiber, fat and protein but as this films are starch based and derived from
polysaccharides hence films were rich in carbohydrate and energy content. For the
shelf life assessment optimized edible films were heat sealed in high density
polythene and kept in desiccator and shelf life was analyzed by moisture, peroxide
value, total bacterial count, functional properties (water absorption, oil absorption and
least gelatinization) and sensory characteristics on 0, 30, 60 and 90 days. The results
obtained from shelf life assessment indicated that all optimized edible films were safe
to consume till 90th days of storage and sensory evaluation exhibited no significant
difference during storage period of three months.
Optimized edible films suitability was assessed on vegetable sandwich, milk cake and
chocolate whereas optimized coating suitability was assessed on raw fruits (tomato,
cucumber, guava) and on processed food (dry samosa) by comparing control
(products without edible packaging) and experimental samples (food products with
four types of edible packaging) by using different parameters. The suitability results
revealed that developed edible packaging has been successfully increased the shelf
life of selected food products and edible films and coatings were well accepted for
consumption along with the food products Amongst the optimized edible packagings,
corn edible packaging was most appreciated on the other hand wheat edible packaging
was least liked. Along with the suitability assessment coatings effect on fat absorption
of samosa and french-fries was also assessed by using various parameters and results
showed that optimized coatings reduced the fat absorption.
Description
Development of edible films and coatings as packaging material and quality evaluation
Keywords
Citation
Tak J.K. And Jain S.