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.
Thakur, R., Saberi, B., Pristijono, P., Stathopoulos, C. E., Golding, J. B., Scarlett, C. J., Bowyer, M., & 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