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

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.

Automated summary

In this study, edible films were prepared using starch extracted from anchote, a tuber crop indigenous to Ethiopia. The composition of starch, plasticizer, surfactant, and agar was investigated for their effect on water vapor permeability of the films. The resulting films had high transparency, thermal and mechanical stability, and low water solubility, making them potential materials for food packaging.