Development of starch based edible films

The present study was conducted with an objective to standardize the formulation and process protocol for the development of starch based biodegradable antimicrobial films for the extension of shelf-life of food and food products. The processing technology of starch edible films was optimized using response surface methodology with different levels of starch (4%, 5%, 6% w/v) incorporated with 0.3% level of Sodium alginate and 5% of glycerol at drying temperature 35⁰C. The starch level was standardized as 6% on the basis of biochemical characteristics viz. thickness, penetrability, moisture, WVTR, solubility, L*, a* and b* values. Different essential oils were selected on the basis of their antimicrobial activity. The standardized formulation of starch was incorporated with 0.5% of essential oils viz. cinnamaldehyde, peppermint oil, clove oil and lemongrass oil. The antimicrobial efficacy was then assessed on the nutrient agar medium against pathogenic micro-organisms viz. E. coli and B. cereus. This was experimented by well diffusion method on the basis of zone of inhibition.