Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

R Ramesh,Belachew Zegale Tizazu,Adugna Abdi Woldesemayat,S Venkatesa Prabhu,Hemalatha Palanivel,Samson Jerold Samuel Chelladurai

doi:10.1155/2021/7859658

R Ramesh, Belachew Zegale Tizazu + Show 4 more

Open Access

https://doi.org/10.1155/2021/7859658

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Abstract

Starch-based edible films are gaining huge interest in food packaging industries. In the present work, avocado seed starch (ASS) was extracted and used to develop an edible film. The influence of four important process factors, starch, agar, sorbitol, and Tween-20, was studied on one of the important barrier properties, water-vapor permeability (WP), of developed edible film. The three-level RSM design with Box–Behnken approach was carried out to investigate the film property, WP. ASS-based edible films were prepared by the casting method. The results revealed that the increment in the contents of Tween-20 and sorbitol reduces the WP of the film. Using the response surface analysis, the effect of the aforementioned factors was analyzed; they showed significant impact on WP. To predict the influence of the selected process parameters, a second-order polynomial equation was constructed. Additionally, Pareto analysis of variance was employed over the obtained results to investigate the significance of the developed process model.

Highlights

Petroleum-based non-biodegradable polymeric wastes are significantly increasing the ecological impacts and creating huge global concern
Different studies have reported about the investigation of behavior of water-vapor permeability (WP) on edible film with respect to different factors [13]. e combined effect of starch extracted from avocado seed, agar, Tween-80, and sorbitol has not been described elsewhere
This investigation was aimed to investigate the effect of selected process factors, namely, avocado seed starch, agar, Tween-20, and sorbitol, on the important barrier property, WP, of an edible film. e combination of the aforementioned parameters was designed using the threelevel Box–Behnken method; further, the WP of the film developed from each commination was determined and analyzed by response surface approach

Summary

Introduction

Petroleum-based non-biodegradable polymeric wastes are significantly increasing the ecological impacts and creating huge global concern. E combined effect of starch extracted from avocado seed, agar, Tween-80, and sorbitol has not been described elsewhere Keeping this view, it is important to study about the barrier properties with respect to different proportions of process variables to gain appropriate knowledge about the possibilities of applications for food packing materials. It is important to study about the barrier properties with respect to different proportions of process variables to gain appropriate knowledge about the possibilities of applications for food packing materials This investigation was aimed to investigate the effect of selected process factors, namely, avocado seed starch, agar, Tween-20, and sorbitol, on the important barrier property, WP, of an edible film. This investigation was aimed to investigate the effect of selected process factors, namely, avocado seed starch, agar, Tween-20, and sorbitol, on the important barrier property, WP, of an edible film. e combination of the aforementioned parameters was designed using the threelevel Box–Behnken method; further, the WP of the film developed from each commination was determined and analyzed by response surface approach

Materials and Methods

Results and Discussion

D: Tween-20