Biopolymeric-based edible and soluble pouch for powered food and drinks | |
| Author | Dula, Katherine Aprille Delos Santos |
| Call Number | AIT Thesis no.FB-22-01 |
| Subject(s) | Food--Packaging--Materials Carboxymethyl cellulose Chitosan |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Currently, there is an increased concern on the environmental problem posed by wastes generated by single use plastics. One solution to this problem is to develop sustainable packaging materials that are friendly to the environment. The objective of this study is to develop an edible and soluble composite packaging material made out from the combination of chitosan, carboxymethyl cellulose (CMC), inulin and corn zein. Sixteen packaging films were obtained from the combinations of the biopolymers used. Thickness of the films were measured showing a range between 0.05 + 0.01 mm to 0.22 + 0.17 mm for samples S1.2 and S1.9, respectively. Film in different water temperatures (25°C, 50°C, 90°C, and 100°C) and in different pH (pH4 to pH9) all showed above 50% solubility. There is a significant difference (p<0.05) in the transparency values between the sets of films. Chitosan-CMC-corn zein shows lower transparency values and more yellowish films as compared to the chitosan-CMC-inulin films. XRD analysis showed amorphous-crystalline structure of the films as shown in diffraction peak at 2θ=20°. The mechanical properties of the films showed tensile strength ranging from 0.74 + 0.15 MPa to 9.96 + 2.40 MPa and elongation at break ranging from 10.72 + 6.98 % to 43.96 + 4.39 %. High WVP and moisture content were observed for the films. There was a significant difference (p<0.05) observed in the swelling ration between the two sets of film composites. The chitosan-CMC-corn zein films showed higher swelling ratio of up to 1,092.29 + 78.29 %. No microbiological growth were observed when films were tested for presence of E. coli, coliform, and yeast and mold. Lastly, the developed films were used as packaging pouch for instant noodle spices. There was no significant effect (p>0.05) observed in the test for change in pH, color, and TSS. However, increased in viscosity was observed since packaging material were not able to be totally solubilized thus affecting the viscosity characteristic of the sample. |
| Year | 2022 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc Thai Nguyen;Datta, Avishek |
| Scholarship Donor(s) | Department of Science & Technology (DOST);MIMAROPA, Philippines;Asian Institute of Technology Partial Scholarship |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2022 |