Open AccessThermoplastic starch-PVA-cellulose nanocomposite film for extending the shelf life of red chili
Author(s) -
Farah Fahma,
Opal Priya Wening,
Nurmalisa Lisdayana,
Purwoko Purwoko,
_ Sugiarto
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/460/1/012036
Subject(s) - nanocomposite , materials science , cellulose , thermoplastic , starch , shelf life , composite material , food packaging , casting , chemical engineering , food science , chemistry , engineering
The objective of this study was to evaluate the effectiveness of TPS-PVA-cellulose nanocomposite film for extending the shelf-life of fresh red chili. In this study, cellulose nanofibers were isolated from oil palm empty bunches by combination of ultrafine grinding and ultrasonification. Thermoplastic starch-PVA-cellulose nanocomposites were produced by solvent evaporation casting method. The resulting nanocomposite films were applied for packaging of red chili at chilled and ambient temperatures. The different storage temperature generated different physical and mechanical properties of the obtained nanocomposite films. The red chili packed in nanocomposite films and stored at ambient temperature was able to maintain its quality for 12 days, while at chilled temperature the red chili looked fresh up to 15 days.