Rahmawati Sitti, Yassaroh Yassaroh, Alda Alda, Afadil Afadil, Hamzah Baharuddin, Abram Paulus Hengky
Chemistry Education Study Program, Faculty of Teacher Training and Educational Sciences, Tadulako University, Palu 94118, Indonesia.
Research Center for Mining Technology - National Research and Innovation Agency (BRIN), South Lampung 35361, Indonesia.
Prev Nutr Food Sci. 2025 Apr 30;30(2):186-195. doi: 10.3746/pnf.2025.30.2.186.
This study evaluated the quality and characteristics of edible films derived from rambutan seed () starch (3% and 4%) using glycerol and sorbitol as plasticizers at concentrations of 1.0%, 1.5%, and 2.0% (w/v). The optimal formulation was produced using 4% starch combined with 1% (w/v) glycerol and 1% (w/v) sorbitol, exhibiting favorable properties, including thicknesses of 0.24 and 0.22 mm, tensile strengths of 6.90×10 and 12.06×10 N/mm, elongations of 38.97% and 4.44%, elasticities of 1.770×10 and 6.98×10 kgf/mm, and water absorption rates of 33.3% and 50.0%. Fourier transform infrared spectroscopy analysis confirmed that the film formation involved physical blending without the formation of new functional groups. Scanning electron microscopy revealed that sorbitol provided better compatibility with rambutan seed starch than glycerol. The results of biodegradability tests demonstrated complete degradation of the edible films within seven days, underscoring their environmental sustainability. Rambutan seed starch can be a promising precursor for the development of low-cost and eco-friendly film for packaging applications.
本研究评估了以红毛丹种子淀粉（3%和4%）为原料、甘油和山梨醇为增塑剂（浓度分别为1.0%、1.5%和2.0%，w/v）制成的可食用薄膜的质量和特性。最佳配方是4%的淀粉与1%（w/v）的甘油和1%（w/v）的山梨醇组合，其具有良好的性能，包括厚度分别为0.24和0.22毫米、拉伸强度分别为6.90×10和12.06×10牛/平方毫米、伸长率分别为38.97%和4.44%、弹性分别为1.770×10和6.98×10千克力/平方毫米、吸水率分别为33.3%和50.0%。傅里叶变换红外光谱分析证实，薄膜形成过程涉及物理混合，未形成新的官能团。扫描电子显微镜显示，山梨醇与红毛丹种子淀粉的相容性比甘油更好。生物降解性测试结果表明，可食用薄膜在七天内完全降解，突出了其环境可持续性。红毛丹种子淀粉有望成为开发用于包装应用的低成本、环保型薄膜的前体。
