TY - JOUR
T1 - Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation
AU - Thakur, Rahul
AU - Saberi, Bahareh
AU - Pristijono, Penta
AU - Stathopoulos, Costas E.
AU - Golding, John B.
AU - Scarlett, Christopher J.
AU - Bowyer, Michael
AU - Vuong, Quan V.
PY - 2017/7
Y1 - 2017/7
N2 - The aim of this study was to develop an optimal formulation for preparation of an edible film from chitosan, pea starch and glycerol using response surface methodology (RSM). Three independent variables were assigned comprising chitosan (1-2%), pea starch (0.5-1.5%) and glycerol (0.5-1%) to design an empirical model best fit in physical, mechanical and barrier attributes. Impacts of independent variables on thickness, moisture content (MC), solubility, tensile strength (TS), elastic modulus (EM), elongation at break (EB) and water vapor permeability (WVP) of films were evaluated. All the parameters were found to have significant effects (p<0.05) on physical and mechanical properties of film. The optimal formulation for preparation of edible film from chitosan, pea starch and glycerol was 1% chitosan, 1.5% pea starch and 0.5% glycerol. An edible film with good physical and mechanical properties can be prepared with this formulation and thus this formulation can be further applied for testing on coating for fruit and vegetables.
AB - The aim of this study was to develop an optimal formulation for preparation of an edible film from chitosan, pea starch and glycerol using response surface methodology (RSM). Three independent variables were assigned comprising chitosan (1-2%), pea starch (0.5-1.5%) and glycerol (0.5-1%) to design an empirical model best fit in physical, mechanical and barrier attributes. Impacts of independent variables on thickness, moisture content (MC), solubility, tensile strength (TS), elastic modulus (EM), elongation at break (EB) and water vapor permeability (WVP) of films were evaluated. All the parameters were found to have significant effects (p<0.05) on physical and mechanical properties of film. The optimal formulation for preparation of edible film from chitosan, pea starch and glycerol was 1% chitosan, 1.5% pea starch and 0.5% glycerol. An edible film with good physical and mechanical properties can be prepared with this formulation and thus this formulation can be further applied for testing on coating for fruit and vegetables.
U2 - 10.1007/s13197-017-2664-y
DO - 10.1007/s13197-017-2664-y
M3 - Article
VL - 54
SP - 2270
EP - 2278
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
SN - 0022-1155
IS - 8
ER -