Formulation of edible films from fenugreek mucilage and taro starch

Abstract

In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17–78.80 and hue angle values were found in the range of 22.67–33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049–0.099 W/m°K. A least microbial growth of 1.0 × 102 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 102 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53–2.79 mg/Pa.s.m2 × 10–11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products.