Characterization of compisote edible films from aloe vera gel, beeswax and chitosan

Authors

  • Usman Amin , University of Agriculture, Department of Food Engineering, University Road, Faisalabad, Pakistan, Zip Code 38000, Tel: +923047579504
  • Muhammad Azam Khan University of Agriculture, Department of Farm Machinery and Power, University Road, Faisalabad, Pakistan, Zip Code 38000, Tel: +923004784972
  • Muhammad Ehtasham Akram , University of Agriculture, epartment of Food Engineering, University Road, Faisalabad, Pakistan. Zip Code 38000, Tel: +923216659359
  • Abdel Rahman Mohammad Said Al-Tawaha Al-Hussein bin Talal University, Faculty of Science, Department of Biological Sciences, King Hussein Street, Postal Code 71111,, Maan, Jordan, Tel: 00962776693869 https://orcid.org/0000-0001-5726-4363
  • Alexey Laishevtcev Federal Scientific Centre VIEV, Moscow, 109428, Russia, Orel State University named after I.S. Turgenev, Laboratory of Biological Control and Antimicrobial Resistance, 302026 Orel City, Russia, Tel: +7 (495) 970-03-68 https://orcid.org/0000-0002-5050-2274
  • Mohammad Ali Shariati Orel State University Named After I.S. Turgenev, Laboratory of Biocontrol and Antimicrobial Resistance, 302026 Orel City, Russia, Tel: +7(4862)75-13-18 https://orcid.org/0000-0001-9376-5771

DOI:

https://doi.org/10.5219/1177

Keywords:

edible film, chitosan, beeswax, Aloe vera gel, physiochemical properties

Abstract

Environmental consciousness as well as individual”™s demand for ready to eat food, recently, has changed the trends in food packaging leading to the development of biodegradable and edible packaging. Emulsified edible films have better transparency, superior mechanical properties and provide barriers to water and other atmospheric gases. Edible films if not consumed, biodegrad chemically. In present study, edible films were, initially, prepared using Chitosan and Aloe vera at different concentrations. Films were then subjected to physical and mechanical testing. Films with 20% Aloe vera had low thickness as compared to films with no Aloe vera. These films also had superior mechanical properties and lower water vapor permeability. Films with 20% Aloe vera were, then, selected and beeswax was dispersed in Chitosan-Aloe vera solution at concentration upto 2.0% followed by film preparation through casting technique. Thickness and water vapor permeability were observed to be improved with increase in concentration of beeswax. Tensile strength of edible films was also improved 1.3 times when concentration of beeswax increased from 0.5 to 2.0%. Percentage elongation decreased with increase in beeswax concentration in the emulsified films. No change in particle size was observed with change in concentration of beeswax. Emulsions were also stable at room temperatures. Decrease in transparency of emulsified edible films was observed with increase in beeswax content in the emulsified films. In addition, cost analysis of the films proved them reasonable to be used as an alternate of synthetic packaging materials.

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References

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Published

2019-11-28

How to Cite

Amin, U., Khan, M. A. ., Akram, M. E., Al-Tawaha, A. R. M. S., Laishevtcev, A., & Shariati, M. A. (2019). Characterization of compisote edible films from aloe vera gel, beeswax and chitosan. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 854–862. https://doi.org/10.5219/1177

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