Characteristics of Edible Film Made from Bitter Cassava Starch with Glycerol
Abstract
The purpose of this study was to see how different glycerol concentrations affected the physical, mechanical, and barrier properties of an edible tapioca starch film. This study explored glycerol concentration using a completely randomized experimental design with four treatment levels, particularly regarding 10, 15, 20, and 25% (w/w). The tensile strength, elongation, solubility, and water vapor transmission rate of the films were all measured. Tensile strength has been 7.71 to 15.94 MPa, elongation was 13.33 to 20.00%, solubility was 15.81 to 24.81%, and water vapour transmission rate was 39.72 to 70.65 g/m2.h. Glycerol increased tensile strength whereas the decreasing elongation, solubility, and water vapour transmission rate.
Downloads
References
Alobi, N. O., Sunday, E. A., Magu, T. O., Oloko, G. O., & Nyong, B. E. (2017). Analysis of starch from non-edible root and tubers as sources of raw materials for the synthesis of biodegradable starch plastics. Journal Basic Appl. Res., 3(1), 27-32. https://ssrn.com/abstract=3291118
Amaliya. R. R. & Putri, W. D. R. (2014). Characterization edible film of corn starch with the addition of white saffron filtrate as antibacterial. Jurnal Pangan dan Agroindustri, 2(3), 43–53.
Basuki, E. K. S., Jariyah, & Hartati, D. D. (2014). Characteristic of edible film from sweet potato starch and glycerol. Jurnal Rekapangan, 8(2), 128-135.
Damat. (2008). Efek jenis dan konsentrasi plasticizer terhadap karakteristik edible film dari pati garut butirat. Jurnal Agritek, 16(3), 333–339.
de Araújo, F. d. C. B., Moura, E. F., Cunha, R. L., de Farias Neto, J. T. and de Souza Silva, R. (2019). Chemical root traits differentiate ‘bitter’ and ‘sweet’ cassava accessions from the Amazon. Crop Breeding and Applied Biotechnology, 19, 77-85. http://dx.doi.org/10.1590/1984-70332019v19n1a11
Huri, D. & Nisa, F. C. (2014). The effect of glycerol and apple peel waste extract concentration on physical and chemical characteristic of edible film. Jurnal Pangan dan Agroindustri, 2(4), 29–40.
Jaya, D., & Sulistyawa, E. (2010). Pembuatan edible film dari tepung jagung. Eksergi, 10(2), 5–10. https://doi.org/10.31315/e.v10i2.333
Katili, S., Harsunu, B.T. & Irawan, S. (2013). Pengaruh konsentrasi plasticizer gliserol dan komposisi khitosa dalam zat pelarut terhadap sifat fisik edible film dari khitosan. Jurnal Teknologi, 6(1), 29-38.
Kusumawati, D. H., & Putri, W. D. R. (2013). Physical and chemical characteristic of corn starch edible film that incorporated with pink and blue ginger extract. Jurnal Pangan dan Agroindustri, 1(1), 90-100.
Muller, J., Gonzalez-Martinez, C., & Chiralt, A. (2017). Combination of poly(lactic) acid and starch for biodegradable food packaging. Materials, 10, 952. https://doi.org/10.3390/ma10080952
Oses, J., Fernandez-Pan, I., Mendoza, M., & Mate, J. I. (2009). Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity. Food Hydrocolloids, 23(1), 125-131. https://doi.org/10.1016/j.foodhyd.2007.12.003
Pak, E. S., Ghaghelestani, S. N., & Najafi, M. A. (2020). Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer. Journal of Food Science and Technology, 57(9), 3284-3294. https://doi.org/10.1007/s13197-020-04361-1
Parra, D.F., Tadini, C.C., Ponce, P. & Lugalo, A.B. (2004). Mechanical properties and water vapor transmission in some blends of cassava starch edible film. Carbohydrate Polymers, 58(4), 475-481. https://doi.org/10.1016/j.carbpol.2004.08.021
Pérez, L.M., Piccirilli, G.N., Delorenzi, N.J., & Verdini, R.A. (2016). Effect of different combinations of glycerol and/or trehalose on physical and structural properties of whey protein concentrate-based edible films. Food Hydrocolloids, 56, 352-359. https://doi.org/10.1016/j.foodhyd.2015.12.037
Saberi, B., Vuong, Q. V., Chockchaisawasdee, S., Golding, J. B., Scarlett, C. J., Stathopoulos, C. E. (2016). Mechanical and physical properties of pea starch edible films in the presence of glycerol. Journal of Food Processing and Preservation, 40(6), 1339-1351, http://dx.doi.org/10.1111/jfpp.12719
Saleh, F. H. M., Nugroho, A.Y., & Juliantama, M. R. (2017). Pembuatan edible film dari pati singkong sebagai pengemas makanan. Teknoin, 23(1), 43-48. https://doi.org/10.20885/teknoin.vol23.iss1.art5
Setiani, W., Sudiarti, T., & Rahmidar, L. (2013). Preparasi dan karakterisasi edible film dari poliblend pati sukun-kitosan. Valensi, 3(2), 100-109. https://doi.org/10.15408/jkv.v3i2.506
Sinaga, L. L., Rejenika, M.S.S. & Sinaga, M.S. (2013). Karakteristik edible film dari ekstrak kacang kedelai dengan penambahan tepung tapioka dan gliserol sebagai bahan pengemas makanan. Jurnal Teknik Kimia USU, 2(4), 12-16. https://doi.org/10.32734/jtk.v2i4.1485
Tarique, J., Sapuan, S. M., & Khalina, A. (2021). Efect of glycerol plasticizer loading on the physical, mechanical, thermal, and barrier properties of arrowroot (Maranta arundinacea) starch biopolymers. Scientific Reports, 11, 13900. https://doi.org/10.1038/s41598-021-93094-y
Teseme, W. B. (2020). Review on the manufacturing of biodegradable plastic packaging film from root and tuber starches. American Journal of Nano Research and Applications, 8(1), 1-8. https://doi.org/10.11648/j.nano.20200801.11
Winarti, C., Miskiyah, & Widaningrum. (2013). Production technology and application of starch based antimicrobial edible package. Jurnal Penelitian dan Pengembangan Pertanian, 31(3), 85-93.
Wattimena, D., Ega, L. & Polnaya, F.J. (2016). Characteristics of edible film from native and phosphate sago starches with the addition of glycerol. Agritech, 36(3), 247-252. https://doi.org/10.22146/agritech.16661
Zhu, X., Zhang, Y., Deng, J., Luo, X. (2018). Effect of glycerol on the properties of the cross-linked polyvinyl alcohol hydrogel beads. Chemistry Select, 3(2), 467-470. https://doi.org/10.1002/slct.201701975
Zibaei, R., Hasanvand, S., Hashami, Z., Roshandel, Z., Rouhi, M., de Toledo Guimarães, J., Mortazavian, A. M., Sarlak, Z., & Mohammadi, R. (2021). Applications of emerging botanical hydrocolloids for edible films: A review. Carbohydrate Polymers, 256, 117554. https://doi.org/10.1016/j.carbpol.2020.117554
Copyright (c) 2022 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).