CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL | Zendy

Amir Syarifuddin | Zendy; Paddasejati Paddasejati | Zendy; Andi Dirpan | Zendy; Nandi K. Sukendar | Zendy; Mulyati M. Tahir | Zendy

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CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

Author(s) -

Amir Syarifuddin,

Paddasejati Paddasejati,

Andi Dirpan,

Nandi K. Sukendar,

Mulyati M. Tahir

Publication year - 2020

Publication title -

jurnal teknologi

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.191

H-Index - 22

eISSN - 2180-3722

pISSN - 0127-9696

DOI - 10.11113/jt.v82.13972

Subject(s) - canola , gelatin , carrageenan , ultimate tensile strength , emulsion , chemistry , solubility , food science , materials science , chemical engineering , organic chemistry , composite material , engineering

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

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