Development and Quality Evaluation of Edible Sachet Prepared with Potato Starch
Gyan Prakash
*
Department of Food Technology, SHUATS, Prayagraj, (UP), India.
Genitha Immanuel
Department of Food Technology, SHUATS, Prayagraj, (UP), India.
*Author to whom correspondence should be addressed.
Abstract
Plastics are made from petroleum and are difficult to biodegrade. Food packaging's goal is to keep food fresh throughout transportation from the factory to the client. Edible starch-based starches can be used to reduce the environmental impact of plastic packaging. The antioxidant impact of active films was evaluated using the peroxide index. In terms of physicochemical properties, the results showed that potato starch films beat synthetic polymers. These studies show that pectin may be combined with starch films to produce biodegradable films that can subsequently be used as active packaging for spices and other products. A large amount of starch or glycerin, on the other hand, may increase brittleness, so keep it modest.
Films based on potato starch were produced through a casting method. The film production process involved the addition of a plasticizer, resulting in the creation of several samples labeled as T1, T2, T3, and T4. A total of four samples with different compositions were generated and deemed suitable for subsequent analysis.. The results showed that the film labeled T3 had the highest thickness (0.300 mm) and transparency value (3.02), making it the most favorable among all the processed films. The pH of the films ranged from 5.85 to 6.73, and as the pectin concentration decreased, both water and moisture absorption decreased. However, additional research is needed before this material may be used as active food packaging.
Keywords: Edible film, pectin, glycerol, potato starch, spices, spice mix