Physical Characteristics of Edible Film made from Carrageenan and Beeswax Composites through Nanoemulsion Process

Abstract

A research on producing edible film from composite of carrageenan and beeswax using nanoemulsion<br />process has been conducted, with the objective is to analyze the effect of composite concentrations<br />and homogenization rate on physical characteristics of edible films. The edible films were made using<br />carrageenan concentrations 3.5 and 4.5%, beeswax concentrations 0.2, 0.4, 0.6 and 0.8% and homogenization<br />rates of 2,000 and 3,000 rpm. Physical properties of the edible film were analyzed, i.e: thickness, tensile<br />strength, elongation, water vapor transmission rate and percent of solubility. The result, shows that the<br />composite concentration ratio of carrageenan and beeswax and homogenization rate influence the physical<br />characteristics of edible film. Increased concentrations of composite and homogenization rates have highly<br />significant effect (p<0.01) on decreased of water vapor transmission rate and increased of elongation and<br />percent of solubility, however have no significant effect (p>0.05) on increased of thickness and tensile<br />strength. The best treatment was obtained from composite concentration ratio of carrageenan 4,5% and<br />beeswax 0.8% with homogenization rate 3000 rpm, with the average value of thickness 0.1534 mm, tensile<br />strength 22.44 N/mm2, elongation 22.5%, water vapor transmission rate 25.3411 g/m2/hr and percent of<br />solubility 88%.<br /><br />