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Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability

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Abstract

Starch-based edible films (EFs) satisfy different needs that can meet specific product challenges for food packaging applications. In the present study, starch extracted from a tuber crop indigenous to Ethiopia, anchote, was used to prepare EF. The interaction effect of the composition of four important process parameters, namely, anchote starch (ATS), plasticizer (sorbitol), surfactant (span-80), and agar was investigated on the EF property, water vapor permeability (WVP), using the RSM (response surface methodology) approach with central composite design. The casting method was adopted to prepare EF. From the analysis, it was predicted that the composition for acquiring the EF with minimized WVP, 0.119 g/h m MPa was found at ATS, 4 g; sorbitol, 22.7% w/w; span-80, 0.29 ml and agar, 1.23 g. Further, the resulting EF developed at the optimal composition was characterized for physical, mechanical, morphological, and optical properties. The EF showed high transparency, good thermal and mechanical stability, lower moisture content and water solubility, strong intermolecular polymeric network with homogenized morphology that could be a potential competence material for food packaging.

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Acknowledgements

The authors would like to thank the Faculty of Material Engineering, Jimma Institute of Technology, Jimma University, Jimma, Ethiopia.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. School of Chemical Engineering, Jimma Institute of Technology, Jimma University, P.O. Box 387, Jimma, Ethiopia

    Surafel Mustefa Beyan & Temesgen Abeto Amibo

  2. Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia

    Venkatesa Prabhu Sundramurthy

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  1. Surafel Mustefa Beyan
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  2. Temesgen Abeto Amibo
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Correspondence to Surafel Mustefa Beyan.

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Beyan, S.M., Amibo, T.A. & Sundramurthy, V.P. Development of anchote (Coccinia abyssinica) starch-based edible film: response surface modeling and interactive analysis of composition for water vapor permeability. Food Measure 16, 2259–2272 (2022). https://doi.org/10.1007/s11694-022-01338-w

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  • DOI: https://doi.org/10.1007/s11694-022-01338-w

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