Development and Process Optimization of Biodegradable Films Based on Banana (Musa sp.) Flour

A study was conducted to develop banana four based edible flm using Response Surface Methodology. A Central Composite Design was adopted in the optimization of banana four and sodium alginate level for the development of edible flm with 13 different runs and 5 trials of two similar centre points. Effects of banana four (2–4% w/v) and sodium alginate (0.5–1.0% w/v) level on the thickness, moisture, solubility, Hue angle and Chroma value of banana four based edible flm were investigated. For each response, a second-order polynomial model was developed using multiple linear regression analysis. The coeffcients of determination, R² of all the response variables were higher than 0.95 and the lack-of-ft tests were not signifcant. Applying desirability function method, optimum conditions were found to be 2.81% w/v banana four and 0.80% w/v sodium alginate level for banana four based edible flm. At this optimum point, thickness, moisture, solubility, Hue angle and Chroma value were found to be 170.18μm, 17.80%, 27.23%, 83.73 and 9.27 respectively. The composite flm has a good potential as secondary packaging material to enhance the functionality of meat, dairy, poultry and seafood.