Effect of chitosan-palm olein emulsion incorporation on tapioca starch-based edible film properties

Pratama Y., . and Abduh S. B. M., . and Legowo A. M., . and Hintono A., . Effect of chitosan-palm olein emulsion incorporation on tapioca starch-based edible film properties. pp. 203-208. ISSN 2231-7546

The incorporation of hydrophobic substance to improve edible film properties is normally carried out using emulsifier. The present work was aimed to evaluate the effect of chitosan (CH)/ palm olein (PO) emulsion addition into tapioca starch (TS)-based edible film properties in the absence of emulsifier. Six combinations of CH/PO emulsion were prepared from CH (0.5 and 1 w/v) and PO (0 0.4 and 0.8 v/v) according to 23 factorial design. The emulsions were added to the tapioca-starch suspension and brought to gelatinisation temperature prior to drying by a casting technique. The result showed that the proposed method has successfully stabilised PO droplets in the film matrix. Elongation at break (EAB) and water vapour permeability (WVP) were significantly influenced by PO concentration in which higher PO concentration resulted in higher EAB and lower WVP. The lowest WVP was 0.240 10-5 gm/Pahm2 . Higher value of tensile strength was observed from increasing CH concentration. Meanwhile both CH and PO did not have significant influence towards the thickness and total soluble matter (TSM). Microscopy observation further confirmed the successful incorporation of lipid (PO) into the polysaccharides (TS and CH) matrix.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(22).p...

Abstract

The incorporation of hydrophobic substance to improve edible film properties is normally carried out using emulsifier. The present work was aimed to evaluate the effect of chitosan (CH)/ palm olein (PO) emulsion addition into tapioca starch (TS)-based edible film properties in the absence of emulsifier. Six combinations of CH/PO emulsion were prepared from CH (0.5 and 1 w/v) and PO (0 0.4 and 0.8 v/v) according to 23 factorial design. The emulsions were added to the tapioca-starch suspension and brought to gelatinisation temperature prior to drying by a casting technique. The result showed that the proposed method has successfully stabilised PO droplets in the film matrix. Elongation at break (EAB) and water vapour permeability (WVP) were significantly influenced by PO concentration in which higher PO concentration resulted in higher EAB and lower WVP. The lowest WVP was 0.240 10-5 gm/Pahm2 . Higher value of tensile strength was observed from increasing CH concentration. Meanwhile both CH and PO did not have significant influence towards the thickness and total soluble matter (TSM). Microscopy observation further confirmed the successful incorporation of lipid (PO) into the polysaccharides (TS and CH) matrix.

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Item Type:	Article
AGROVOC Term:	Chitosan
AGROVOC Term:	Olein
AGROVOC Term:	Emulsions
AGROVOC Term:	Tapioca
AGROVOC Term:	Starch
AGROVOC Term:	Edible films
AGROVOC Term:	Gelatinization
AGROVOC Term:	Temperature
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Water vapour
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7778

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