Optimisation of process parameters for natural coloured edible film production

Khairol Nadia, A. H*., Noor Zainah, A., Koh, S. P., Siah, W. M., Hairiyah, M. and Adawiyah, A.

Abstract
Starch is a hydrocolloid group which can produce good and economical edible films. However, starch based edible films have some drawbacks derived from their great sensitivity to water and retrogradation phenomenon which affects the film’s mechanical properties. Incorporation of gelatine into starch is expected to produce firmer films with greater resistance to rupture, enhanced extensibility and durability. Therefore, the purpose of this study was to optimise the amount of gelatine and glycerol in natural coloured edible film forming solution to improve its mechanical properties, thus making the edible films more stable toward the environmental stress and applicable for food packaging. The experimental design was performed using Response Surface Methodology (Box Behnken Design) with two variable factors namely gelatine and glycerol. Formulation with the optimal tensile strength of 4.87 MPa and Young’s Modulus of 92.29 MPa were obtained with the additional of 40 g gelatine and 18 g glycerol into edible film formulation and the model verification was validated by the prediction accuracy of 97.13% and 99.19, respectively. This study has confirmed that the validated models are fit for the optimal formulation of natural coloured edible film for food packaging applications.

Keywords: edible film, glycerol, gelatine, Young’s modulus, tensile strength

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