The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

Abstract

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

Characteristics of Edible Film Based on Okra Slime with the Addition of Amylum Maydis and Glycerol

“…If the edible film is made without the addition of glycerol, it will cause the edible film to become brittle. Glycerol could interact with hydrocolloids which will form bond between hydrocolloid and glycerol, result in increased elasticity of an edible film [27][28][29][30][31]3].…”

“…In general, the addition of glycerol as a plasticizer, the molecules in the solution are located between the biopolymer bond chains and can interact by forming hydrogen bonds in the bond chains between polymers, causing the interaction between biopolymer molecules to decrease. Glycerol can cause swelling of the film, so that the bonds between molecules become tenuous, the movement of the polymer chains becomes freer [3,[27][28][29][30].…”

“…The addition of glycerol can reduce hydrogen bonds in starch molecules, so that the distance between the biopolymer molecules becomes tenuous. With the gap between the biopolymer molecules will increase the flexibility of the film [27][28][29][30][31][32][33][34]3].…”

“…In addition, corn starch contains 27 % amylose that plays a role in the flexibility and strength of the edible film. Furthemore, amylum maydis that was produced from corn starch contains zein which had the ability to form a rigid, glossy, adhesive and grease resistant film [3].…”

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

“…Meanwhile, Siskawardani et al [27] examined the characteristics of edible films made of gembili tuber starch and A. vera. Zheng et al [28] investigated the characteristics of edible films from starch and chitosan.…”