DEVELOPMENT OF EDIBLE FILMS AND COATINGS AS PACKAGING MATERIAL AND QUALITY EVALUATION
| dc.contributor.advisor | Jain, Shashi | |
| dc.contributor.author | TAK, JYOTI KUMARI | |
| dc.date.accessioned | 2020-09-15T06:36:42Z | |
| dc.date.available | 2020-09-15T06:36:42Z | |
| dc.date.issued | 2019 | |
| dc.description | Development of edible films and coatings as packaging material and quality evaluation | en_US |
| dc.description.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. 219 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. | en_US |
| dc.identifier.citation | Tak J.K. And Jain S. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810151293 | |
| dc.keywords | Development,edible films, coatings, packaging, material, quality, evaluation | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 240 | en_US |
| dc.publisher | MPUT, UDAIPUR | en_US |
| dc.research.problem | Development of edible films and coatings as packaging material and quality evaluation | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | edible films coatings evaluation | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | DEVELOPMENT OF EDIBLE FILMS AND COATINGS AS PACKAGING MATERIAL AND QUALITY EVALUATION | en_US |
| dc.type | Thesis | en_US |