Edible film cassava starch/eggshell powder composite containing antioxidant: preparation and characterization

Abstract

Abstract Edible film is a thin layer that is edible and acts as a protective food from environmental affect such as water vapor, oxygen, and moisture. Edible film with antioxidant content could prevent food from bacterial activity. In the present research, source of antioxidant is derived from “Kelakai” extract. This aims of this study are to evaluate the effect of eggshell powder concentration and cassava starch as raw material for edible film production and to study the physical and chemical properties of the edible film. The edible film was made from a mixture of eggshell powder (5%, 10%, 15%, 20%, 30%, wt/v) and cassava starch (5% wt/v) in distilled waterThe mixture was added 1.5% v/v of glycerol and 5% and 10%, v/v of Kelakai (Stenochlaena palustris) extract. The mixture was heated up to ∼96 ºC, 100 rpm for 40 min. Then, mixture was poured into the acrylic mold (20x10 cm) and dried in an oven at 50 ºC for 24 h. The optimum composition of edible film is 10% of eggshell powder which has thickness of 0.122 mm, 1.6 MPa of tensile strength, 25.4% of elongation. The surface morphology of edible film was shown the rough surface and transparent which contains of C-H, O-H, and C=O groups that identified by Fourier Transform Infra-Red (FT-IR) analysis. The antioxidant activity of edible film was shown by scavenging activity about 10.13% after 10 min.