Abstract
Present study is based on extraction of starch from sweet potato and then using the extracted starch to manufacture edible films. Gelatine and sweet potato starch based various films (1:1, 2:3, 1:3 and 1:5) have been developed and the optimized concentration of the films has been determined on the basis of functional properties. The characterization techniques, XRD, FTIR and SEM were used to identify the structure, bonds present, granular size and shape. The increase in health awareness among consumers has increased the demand in minimally processed and chemical free fruits and vegetables. Fresh, minimally processed produce can be enrobed in edible coverings made from the edible source to increase the nutritional value. Edible coatings films made from starch offers a possible method of increasing post harvest life providing a semi-permeable barrier for gaseous exchange. Such coatings can reduce respiration, water loss and acts as carrier of preservatives and antioxidants.
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