Laboratory of Foods and Nutrition, P.G. Department of Home Science, Sardar Patel University, Vallabh Vidyanagar-388120, Gujarat, India. Corresponding e-mail: viraj_roghelia@spuvvn.edu
Abstract: The present study focused on the development and analysis of edible film using corn starch (CS), raw banana starch (BS) and taro root starch (TS). The starch was extracted from raw material and was evaluated for bulk density, tapped density, water-holding capacity, oil-holding capacity, dispersibility and colour analysis. Edible films were developed from as such starch namely, (CS, TS, BS) and different blending of starches, namely CBS 40:60, CBS 50:50, CTS 40:60, and CTS 50:50, by casting method using sorbitol as a plasticizer. The developed films were analyzed for thickness, solubility, transparency, colour, tensile strength, elongation at break, Young’s modulus, and Fourier-transform infrared spectroscopy (FTIR). The starch analysis revealed significant variation in bulk density, tapped density, water and oil holding properties, dispersibility, and brightness, in order corn starch> raw banana starch> taro root starch. The thickness of developed edible films ranged from 0.180 mm to 0.215 mm, and solubility from 32.756 to 72.453%. Among all the developed films, CBS 50:50 film had significantly higher transparency (0.678) after corn starch film (0.908), whereas, taro root starch-based film had the lowest transparency (0.388). The blending of raw banana starch with corn starch showed better mechanical properties among the developed films. Overall, the CBS 50:50 blend demonstrated the most favourable properties for edible film and holds great potential for use in biodegradable, edible packaging solutions.
