Design and characterization of spice fused tamarind starch edible packaging films

Abstract

Abstract The main aim of this study was to produce and optimize spice fused tamarind seed starch edible films for meat packaging. Among fourteen different spices examined for incorporation with tamarind starch edible films, ball milled Syzygiumaromaticum and Cinnamomum cassia were selected because of its high preservative properties. Ball milled spices were found to have break point for release of active compounds. Break point sample of S. aromaticum was found to have high antioxidant property with total phenolic content of 29.31 ± 0.31 mg GAE/g. Break point sample of C. cassia was found to have high antibacterial activity against a panel of food pathogenic and meat putrefying bacteria. Edible films prepared from tamarind seed starch were studied for its mechanical properties. Artificial Neural Network (ANN) model was developed for prediction of mechanical properties of edible film using central composite design experimental data. Examined model of Probabilistic neural network was found to be fit for experimental data with average correlation coefficient (R2) of 0.989. Minimum inhibitory concentration mixture of S. aromaticum and C. cassia was supplemented with optimized edible film mixture and improvement in antioxidant and antibacterial properties of edible films were observed.