Rahmawati Sitti, Yassaroh Yassaroh, Theodora Melvina, Tahril Tahril, Afadil Afadil, Santoso Tri, Suherman Suherman, Nurmayanti Yuli
Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia.
Research Center for Polymer Technology - National Research and Innovation Agency (BRIN), KST BJ. Habibie Building 460, Tangerang Selatan 15314, Indonesia.
Prev Nutr Food Sci. 2024 Jun 30;29(2):210-219. doi: 10.3746/pnf.2024.29.2.210.
Edible films are thin films frequently manufactured using natural bioresources and are employed in food packaging to safeguard food quality. This research prepared edible films from renewable biomass consisting of Belitung taro tuber starch () and incorporated sorbitol as a plasticizer, carboxymethyl cellulose as a reinforcing agent, and moringa leaf extract () as an antioxidant. The physicochemical characteristics of the resulting edible films were examined. The most favorable treatment was identified in an edible film containing 3% (v/v based on the total volume of 100 mL) of moringa leaf extract. This exhibited a tensile strength of 6.86 N/mm, percent elongation of 73.71%, elasticity of 9.37×10 kgf/mm, water absorption of 349.03%, solubility of 93.18%, and water vapor transmission speed of 3.18 g/h m. Its shelf life was five days at ambient temperature. The edible film was found to have 135.074 ppm of half maximal inhibitory concentration (IC) based on the antioxidant analysis of inhibition concentration (IC) value measurements, and was classified as having moderate antioxidant activity. Additionally, the biodegradability assessment revealed that the edible films degraded within 14 days. Based on this data, it can be deduced that adding moringa leaf extract enhances the physicochemical and functional characteristics of the film. These edible films can be used as substitutes for nonrenewable and nonbiodegradable packaging materials.
可食用薄膜是经常使用天然生物资源制造的薄膜，用于食品包装以保障食品质量。本研究以勿里洞芋头块茎淀粉（）组成的可再生生物质制备可食用薄膜，并加入山梨醇作为增塑剂、羧甲基纤维素作为增强剂以及辣木叶提取物（）作为抗氧化剂。对所得可食用薄膜的理化特性进行了检测。在含有3%（基于100 mL总体积的v/v）辣木叶提取物的可食用薄膜中确定了最有利的处理方法。该薄膜的拉伸强度为6.86 N/mm，伸长率为73.71%，弹性为9.37×10 kgf/mm，吸水率为349.03%，溶解度为93.18%，水蒸气透过速度为3.18 g/h m。其在室温下的保质期为五天。基于抑制浓度（IC）值测量的抗氧化分析，发现该可食用薄膜的半数最大抑制浓度（IC）为135.074 ppm，被归类为具有中等抗氧化活性。此外，生物降解性评估表明可食用薄膜在14天内降解。基于这些数据，可以推断添加辣木叶提取物可增强薄膜的理化和功能特性。这些可食用薄膜可作为不可再生和不可生物降解包装材料的替代品。
