Development and evaluation of edible films based on cassava starch, whey protein, and bees wax

Abstract

Films and edible coatings based on biopolymers have been developed as a packaging, which can be obtained from biodegradable materials and have properties similar to common plastics. These edible materials have many applications in the food industry, preventing mass transfer between the product and the surrounding environment. The objective of this study was to develop and evaluate the physicochemical and mechanical properties of edible films based on cassava starch (CS), whey protein (WP), and beeswax (BW). Response surface methodology has been used and the experiments were carried out based on face-centred composite design. On the other hand, three CS-based controls were formulated to evaluate the effect of the inclusion of WP and BW. The optimization of multiple responses established the optimal formulation: CS (3.17 %), WP (1.30 %), BW (0.50 %), presenting the following response variables: tensile stress (1.92 MPa), elongation (40.4 %), Young's modulus (42.1 MPa), water vapor permeability 1.79 × 10 −11 (g mm/s cm 2 Pa), swelling capacity (300.3 %), thickness (0.128 mm), moisture content (6.74 %), and colour: lightness (89.9), chromaticity a∗ (-1.8), chromaticity b∗ (7.7), saturation (9.9), tone (101.1°), and yellowness index (17.7). The selection and evaluation of this optimal formulation are essential because it is the material that shows the best possible mechanical and physicochemical properties using the studied components. The results, especially its good mechanical properties and low permeability to water vapour, would allow its application as a coating for fruits, vegetables, among others, effectively delaying its weight loss due to dehydration.

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

“…The similarities in the whiteness values of the biofilms may be attributed to the starch extraction process, [32,33] which may remove the pigment or other light-absorbing substances present in potato tubers and arracacha roots. [34][35][36] Whiteness values between 87 and 89.8 were previously obtained in biofilms made from 2-3% olluco starch. [4] Similarly, whiteness values between 79.01 and 83.28 were obtained in biofilms made with 5% potato starch reinforced with zein/olive oil nanoparticles.…”

Employing Nanosilver, Nanocopper, and Nanoclays in Food Packaging Production: A Systematic Review

“…Most reports on the formation and properties of biopolymers films focus on their use as edible films (being incorporated in the form of biodegradable films) [121][122][123][124]. Biopolymers exhibit relatively weak mechanical and barrier properties, which are currently limited to industrial usages.…”

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

“…Pendapat ini diperkuat hasil penelitian Martins et al (2020), yaitu adanya kombinasi polisakarida dan protein dengan rasio polisakarida lebih banyak dari protein dapat meminimalkan bobot susut yang terjadi selama proses termal dengan pengeringan berlangsung. Adanya kombinasi kasein dan tapioka dapat meningkatkan viskositas yang berimplikasi pada meningkatnya ketebalan (Cortés-Rodríguez et al, 2020;Lindriati et al, 2014). Adanya kombinasi antara kasein dan tapioka dapat menjadi sarana untuk meminimalkan biaya produksi pembuatan bioplastik dan juga memungkinkan mengatasi kekurangan karakteristik bioplastik yang berasal hanya dari polisakarida ataupun protein.…”

“…Hasil penelitian Cortés-Rodríguez et al ( 2020) menunjukkan bahwa film dengan kombinasi antara protein dan polisakarida meningkatkan ketebalan film, yang terdiri dari polisakarida saja. Cortés-Rodríguez et al (2020) berpendapat bahwa adanya perbedaan ketebalan film, yang hanya terdiri pati saja, dengan yang dikombinasi pati dan whey, berbeda karena dipengaruh laju pengeringan yang berbeda pada biokomposit, interaksi gugus hidrofilik bahan baku pada formulasi film, dan karena distribusi padatan yang tidak homogen per cm 2 pada permukaan film selama pengeringan. Skurtys et al (2011) menyatakan semakin tebal bioplastik dalam keadaan normal (tidak memiliki porisitas dan bersifat higroskopis), berimplikasi semakin baiknya kemampuannya dalam menurunkan nilai pertukaran gas seperti O 2 dan CO 2 .…”