Development of Single Layer Edible Film Composite from Chitosan Nanoparticles-based as Fruit Packaging Materials

Abstract

This experiment was conducted to develop chitosan-based edible films and chitosan nanoparticles with cellulose nanocrystals (CNCs) as stabilizers and fillers. Chitosan nanoparticles were synthesized based on ionic cross-linking with sodium tripolyphosphate and glycerol as plasticizer. The experiment began with making 1% w/v chitosan solution, stirred using a magnetic stirrer at 300 rpm for 24 hours then making CNP-TPP colloid solution, the chitosan solution was heated at 50 o C then added TPP solution with a concentration of 5% as much as 20% by weight. dry chitosan dropwise under constant stirring at 1000 rpm using a magnetic stirrer for five minutes. Making CNP-TPP-CNC-KMnO4 matrix, CNP-TPP colloid solution, added glycerol solution with variations of 5,10 and 15% w/w dry chitosan base and added CNC with variation 1-5% w/w dry chitosan base, stirred at 300 rpm for 30 minutes at room temperature. 8% w/w of dry chitosan base was added with KMnO 4 at a temperature of 50 o C under constant stirring at 1000 rpm for five minutes. The film solution was poured into a petri dish and then heated using an oven at 62 o C for 12 hours. Various properties were characterized, mechanical properties and functional group characterization. The experimental results determined the optimum results of the film tensile strength test at 5% CNC and 10% glycerol variations. The tensile strength of the composite film reached a maximum value of 464.1 Mpa on a chitosan-based film and 266.3 MPa on a nano chitosan-based film. The addition of active agent KMnO 4 as much as 8% can reduce the value of tensile strength by 46.3%.