Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film

Recently, incorporation of natural filler such as chitosan into edible film to produce food packaging material is of particular interest due to the improvement in the properties of the film such as mechanical, morphological and optical properties of the edible film. In this work, tapioca starch-base...

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Main Authors: Ahmad Shapi'i, Ruzanna, Othman, Siti Hajar
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/50537/1/%2827%29%20IFRJ-16271%20Othman.pdf
http://psasir.upm.edu.my/id/eprint/50537/
http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(27)%20IFRJ-16271%20Othman.pdf
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spelling my.upm.eprints.505372017-02-28T11:11:11Z http://psasir.upm.edu.my/id/eprint/50537/ Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film Ahmad Shapi'i, Ruzanna Othman, Siti Hajar Recently, incorporation of natural filler such as chitosan into edible film to produce food packaging material is of particular interest due to the improvement in the properties of the film such as mechanical, morphological and optical properties of the edible film. In this work, tapioca starch-based edible film was prepared with different concentrations of chitosan; 0, 20, 40, 60, 80% w/w of dry starch solid weight. The effects of varying the chitosan concentration on the mechanical properties (tensile strength (TS), elongation at break (EAB), and Young modulus (YM)), morphological and optical properties (color and transparency) of the edible films were investigated. There was 492% increment in TS value of the edible films when chitosan was added up to 60% w/w (21.23 MPa) compared to neat starch film (3.58 MPa). The 60% w/w chitosan films exhibited smooth and even structure which indicated both chitosan and tapioca starch compounds were blended homogeneously. However, 60% w/w chitosan film exhibited very high YM value (2842.5 MPa) and low EAB value (2.46%) which might limit its application. Effects of chitosan concentration on optical properties could be considered negligible. The improvements in TS and morphological structure of the edible films will be beneficial for the potential application of film as food packaging material in which high TS is important to protect the structure of food and while morphological structure can be related to the aesthetical appearance of the food packaging materials. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50537/1/%2827%29%20IFRJ-16271%20Othman.pdf Ahmad Shapi'i, Ruzanna and Othman, Siti Hajar (2016) Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film. International Food Research Journal, 23 (suppl.). S187-S193. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(27)%20IFRJ-16271%20Othman.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Recently, incorporation of natural filler such as chitosan into edible film to produce food packaging material is of particular interest due to the improvement in the properties of the film such as mechanical, morphological and optical properties of the edible film. In this work, tapioca starch-based edible film was prepared with different concentrations of chitosan; 0, 20, 40, 60, 80% w/w of dry starch solid weight. The effects of varying the chitosan concentration on the mechanical properties (tensile strength (TS), elongation at break (EAB), and Young modulus (YM)), morphological and optical properties (color and transparency) of the edible films were investigated. There was 492% increment in TS value of the edible films when chitosan was added up to 60% w/w (21.23 MPa) compared to neat starch film (3.58 MPa). The 60% w/w chitosan films exhibited smooth and even structure which indicated both chitosan and tapioca starch compounds were blended homogeneously. However, 60% w/w chitosan film exhibited very high YM value (2842.5 MPa) and low EAB value (2.46%) which might limit its application. Effects of chitosan concentration on optical properties could be considered negligible. The improvements in TS and morphological structure of the edible films will be beneficial for the potential application of film as food packaging material in which high TS is important to protect the structure of food and while morphological structure can be related to the aesthetical appearance of the food packaging materials.
format Article
author Ahmad Shapi'i, Ruzanna
Othman, Siti Hajar
spellingShingle Ahmad Shapi'i, Ruzanna
Othman, Siti Hajar
Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
author_facet Ahmad Shapi'i, Ruzanna
Othman, Siti Hajar
author_sort Ahmad Shapi'i, Ruzanna
title Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
title_short Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
title_full Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
title_fullStr Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
title_full_unstemmed Effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
title_sort effect of concentration of chitosan on the mechanical, morphological and optical properties of tapioca starch film
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/50537/1/%2827%29%20IFRJ-16271%20Othman.pdf
http://psasir.upm.edu.my/id/eprint/50537/
http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(27)%20IFRJ-16271%20Othman.pdf
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score 13.159267