Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation

Rahul Thakur, Bahareh Saberi, Penta Pristijono, Costas E. Stathopoulos, John B. Golding, Christopher J. Scarlett, Michael Bowyer, Quan V. Vuong

Research output: Contribution to journal › Article

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Abstract

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.
Original languageEnglish
Pages (from-to)2270–2278
Number of pages9
JournalJournal of Food Science and Technology
Volume54
Issue number8
Early online date9 Jun 2017
DOIs
Publication statusPublished - Jul 2017

Fingerprint

edible films
chitosan
response surface methodology
glycerol
peas
starch
films (materials)
mechanical properties
physical properties
tensile strength
water vapor
modulus of elasticity
coatings
solubility
permeability
vegetables
water content
fruits
testing

Cite this

Thakur, R., Saberi, B., Pristijono, P., Stathopoulos, C. E., Golding, J. B., Scarlett, C. J., ... Vuong, Q. V. (2017). Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation. Journal of Food Science and Technology, 54(8), 2270–2278. https://doi.org/10.1007/s13197-017-2664-y
Thakur, Rahul ; Saberi, Bahareh ; Pristijono, Penta ; Stathopoulos, Costas E. ; Golding, John B. ; Scarlett, Christopher J. ; Bowyer, Michael ; Vuong, Quan V. / Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation. In: Journal of Food Science and Technology. 2017 ; Vol. 54, No. 8. pp. 2270–2278.
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abstract = "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.",
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Thakur, R, Saberi, B, Pristijono, P, Stathopoulos, CE, Golding, JB, Scarlett, CJ, Bowyer, M & Vuong, QV 2017, 'Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation', Journal of Food Science and Technology, vol. 54, no. 8, pp. 2270–2278. https://doi.org/10.1007/s13197-017-2664-y

Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation. / Thakur, Rahul; Saberi, Bahareh; Pristijono, Penta; Stathopoulos, Costas E.; Golding, John B.; Scarlett, Christopher J.; Bowyer, Michael; Vuong, Quan V.

In: Journal of Food Science and Technology, Vol. 54, No. 8, 07.2017, p. 2270–2278.

Research output: Contribution to journal › Article

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

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JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

SN - 0022-1155

IS - 8

ER -

Thakur R, Saberi B, Pristijono P, Stathopoulos CE, Golding JB, Scarlett CJ et al. Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation. Journal of Food Science and Technology. 2017 Jul;54(8):2270–2278. https://doi.org/10.1007/s13197-017-2664-y

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