Characterization of biodegradable edible film based on cassava loaded with chitosan

Abstract

The edible film is one of biodegradable packaging acts as a barrier in controlling the transfer of water vapor, oxygen, and other components to and from foodstuffs. This study aimed to produce an edible coating of native and modified cassava by precipitation method and the effect of chitosan variation on the obtained biodegradable edible film toward the biodegradability, antimicrobial activity and shelf life of food. Edible film formulations were developed from native and modified cassava starch. It included the variation of chitosan concentration of 1%, 2% and 3% (w/w) with 3% of glycerol (w/w) in the formulation. Water vapor permeability was investigated using ASTM E 96-95 with modification. The developed coating solution was applied to the fresh grapes to study the extended shelf life of food due to the edible film. Antimicrobial activity was analyzed by applying the four types of fungi and five types of bacteria for 24 and 48 hr incubation. Biodegradability test was conducted using Aspergillus niger for 30 days incubation (ASTM G 21-96). The results showed that edible film from modified cassava starch formulated with 3% glycerol and loaded with 3% chitosan have better physical properties compared to 1% and 2% of chitosan. The addition of chitosan resulted in the decrease in water vapor permeability rate become 8.50 x 10-7. However, no inhibitory effects against fungi and bacteria. The edible film formulation in this study has the ability to prevent dehydration and wrinkling from grapes for 15 days and withstand fungi growth for 31 days of shelf life.