Potato peel-based biopolymer film development using high-pressure homogenization, irradiation, and ultrasound

Abstract

Edible films were developed from potato peel. High-pressure, gamma-ray, and ultrasound were applied to potato peel solutions to break down biopolymer particles in the solution small enough to allow for biopolymer film formation. Film properties, including moisture barrier and tensile properties, color, and microstructures, were investigated from the films formed with different concentrations of plasticizer (glycerol) and emulsifier (soy lecithin). High-pressure homogenization (HPH) produced the best films among the treatments at the conditions used in this research. Water vapor permeability (WVP) of films decreased by 32% with decrease in the concentrations of glycerol and soy lecithin by 40 and 75%, respectively. As the concentration of glycerol or soy lecithin increased, tensile strength of the films decreased up to 71%, but the elongation at break increased up to 161%, demonstrating lubricant effects of glycerol and soy lecithin. The lightness and yellowness of the films increased and the redness decreased with increase in the concentration of glycerol or soy lecithin. The concentrations of glycerol and soy lecithin were identified as important variables in producing biopolymer films from potato peel.