Effect of nano silica concentration on physical and mechanical properties of sweet shorgum protein-based edible film

Abstract

Edible films are safe for consumption because they compose of organic compounds such as proteins. The aim of this research is to determine the effect of nano silica concentration on physical and mechanical properties of sweet sorghum protein-based edible film. Edible films were synthesized using solution casting method. The characteristics of the films were evaluated by Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), Water Vapor Transmission Rate (WVTR) and mechanical testing. The edible film that has been synthesized has a tensile strength of 0.075 N / mm2-0.232 N / mm2. Modulus young 0.167 N/mm2-5.135 N/mm2. Elongation 5.969% -12.018%. WVTR 4.08 g / m2.h-4.23 g / m2.h. Their functional groups of C=O and N-H indicate the presence of protein while S=O and glycosidic functional groups at FTIR spectra showed carrageenan. Silanol found in region 848cm−1-849cm−1 showed silica. Morphology of surface edible films was rough because the edible film has granules. It was found out that an increase of nano silica concentration can improve the tensile strength of the edible film.