Characteristics of HPMC/Beeswax Edible Composite Film and its Application for Preservation of Seedless Lime Fruit

Abstract

This article is aimed at evaluating newly synthesized HPMC/BW composite films, applied for preservation of seedless lime fruit. Factors influenced to formation of the films as well as characteristics of HPMC/BW edible composite films were researched and analyzed based on experimental results and previous studies. The HPMC/BW edible composite films were created based on the components included HPMC (5% w/v), Glycerol plasticizer (Gly-2% v/v), BW (5% w/v); Oleic Acid emulsifier (OA-1% v/v). Characteristics of the composite film were evaluated via the analytical techniques known as Sensory, Tensile Strength (TS), Elongation at Break (EB), ThermoGravimetric Analyzer (TGA), Scanning Electron Microscope (SEM), Fourier Transform InfraRed (FTIR). HPMC/BW composite films applied in preserving seedless limes. Evaluations of preservation processes were based on effects of characteristics such as Sensory evaluation, Respiratory intensity, Weight loss, Vitamin C content, Total acid of before and after fruits preservation.