Optimizing slurry preparation for improved mechanical and physical characteristics of nata de coco-based edible packaging

Abstract

Conventional plastic food packaging, primarily composed of non-biodegradable synthetic polymers, has been a significant environmental concern. To address this issue, this study proposes the use of nata de coco (NDC) as an eco-friendly, edible alternative for food packaging, aiming to optimize NDC-based packaging to enhance both food safety and packaging quality. The study also seeks to improve the solubility of NDC edible packaging when mixed with food. To achieve this, NDC was processed into a slurry using different preparation techniques: kitchen blender (B), blender-hand mixer (BM), blender-sieve (BS), and blender-food chopper (BFC). Furthermore, the BFC treatment achieved the highest water solubility at 96.85% and demonstrated a tensile strength 19.35% greater than the B treatment. In assessing the practical application, the shelf-life of red ginger powder packaged in NDC sachets was estimated. Impressively, the highest shelf-life was recorded at 8 °C, lasting 331.74 days. The development of this bacterial-resistant, edible, sustainable packaging offers a viable substitute for the environmental effects of traditional plastic packaging.