Optimization of edible film production: natural dyes addition

Abstract

Abstract Several studies have been conducted to enhance the properties of nata de coco (NDC) based edible films. Previous works include the use of different concentrations of plasticizers, NDC slurry preparation to improve solubility, and the incorporation of essential oils as antibacterial agents. This paper focuses on enhancing the appearance of edible film by adding natural dyes. Commercial natural dyes at varying concentrations were added to the NDC-based edible film formulation and subjected to characterization. The physical properties analysis revealed that the use of natural brown dye from caramelized carrots was the most suitable option. The edible film with 1% v/v brown dye demonstrated 18.701% GL, 20.163 MPa, and 213.900 MPa for elongation, tensile strength, and Young’s modulus, respectively. The water vapor transmission rate (WVTR) of NDC edible film with brown dye also complies with the Japanese Industrial Standard (JIS), measuring 1.395 g/m2. Given the increasing demand for environmentally friendly packaging that also offers food preservation, it is anticipated that further improvements in edible films will continue to be explored in the food industry.