Development of starch based edible films

International Journal of Development Research

Volume: 
08
Article ID: 
14451
6 pages
Research Article

Development of starch based edible films

Prerna Singh, Anshu Sibbal Chatli and Harneet Kaur Mehndiratta

Abstract: 

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.

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