1Research Scholar, Department of Food Process Engineering, AEC&RI, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
2Professor and Head, Center for Post-Harvest Technology, AEC&RI, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
3Assistant Professor, Department of Food Process Engineering, AEC&RI, Tamil Nadu Agricultural University, Coimbatore-641003, Tamil Nadu, India
4Professor and Head, Department of Medicinal and Aromatic Crops, AEC &RI, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu, India
*Corresponding author e-mail: rajuknhgowda@gmail.com
Online published on 4 October, 2019.
Justicia adhatoda leaves rich in antioxidant properties was used in increasing the edible films (EFs) functionality. In the present study, physical properties of the corn starch based EFs prepared with different concentration of sucrose, glycerol and J. adhatoda leaf extract were analyzed. The thickness of the EF ranged between 98–142 μm and increased significantly with the addition of sucrose and glycerol. Opacity (17.50–24.63%) of the film was significantly increased by the addition of J. adhatoda leaf extract. Increase in concentration of sucrose and glycerol had decreased the tensile strength (11.42 to 4.85 MPa) and increased the water vapor permeability (4.5 x 10−7 to 19 x 10−7 g.m−1pa−1). Water solubility of the films varied from 37.14 to 47.58% and it was significantly influenced by the concentration of glycerol. Film formulation at 1.14% sucrose, 21.00% glycerol and 3.00% Justicia adhatoda leaf extract was considered to be the optimized film formulation for EF preparation.
Edible film, starch, sucrose, response surface methodology
