Developing natural film for seasoning packaging of instant noodles

Abstract

This research aims to develop films from natural materials to be used as seasoning packaging for instant noodles. Natural materials such as bananas and konjac are used as raw materials for film-forming. There were 27 formulations of film-forming, including 9 formulas from the banana starch film, 9 formulas from banana starch blended with konjac powder 0.5% w/w, and 9 formulas from banana starch blended with konjac powder 1.0% w/w. The mechanical and physical properties of various formulation films were tested. When selecting a formulation film that meets the packaging requirements for 2 formulations by selecting one banana starch film and one banana starch film blended with konjac powder, it was found that the film formula B4Gly20 (banana 4% W/V and glycerol 20% V/V) and formula K05/4Gly20 (konjac 0.5% W/V blended with banana 4% W/V and Glycerol 20% V/V) have the best fit. They had properties close to specifications such as thickness and water permeability, not significantly different at 0.05%, and high tensile strength of 4.015 and 5.172 N.mm−2. The flexibility was 27.67 and 22.22 percent, and the water vapor permeability was 0.0063 and 0.0021 g. hr−1.cm -2, respectively., resistance to acidic solutions, and can be formed into strong packaging film, etc. When applying these two film formulas to the seasoning packaging of instant noodles, it was found that both film formulations did not prevent moisture in the air. The film formula B4Gly20 effectively prevented oil leakage. And also, B4Gly20 was more resistant to oxygen penetration into the cooking oil than K05/4Gly20 formulation film, but film formulation B4Gly20 was dissolved in hot water 100 ± 10 °C slower than K05/4Gly20. The results showed that the film formulation B4Gly20 was suitable for application in the seasoning packaging of instant noodles.