Development of Banana Edible Film and Assessment of Physicochemical Properties

Main Article Content

Jyoti Kumari Tak
Shashi Jain


Aim of Study: In today’s generation there is a need of biodegradable packaging material to overcome the diseases due to synthetic food packaging. Edible packaging is produced from renewable natural sources and can increase the shelf life of food product. In particular banana peel is abundantly present in nature, loaded with ample nutrients, renewable and low cost. Hence the research aimed to develop edible film from banana peel.

Study Design: Experimental design

Place and duration of study: Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, from January 2017 to August 2019.

Methodology: For film production acetic acid and glycerol was added in solution to provide the better gelatinization, transparency and flexibility of film. The developed film was assessed for its physicochemical properties such as thickness, density, transparency, tensile strength, elongation at break, water solubility, surface reflection spectra and appearance. Moreover sensory evaluation of films was also conducted to know the acceptability of film using nine point hedonic scale.

Results: After the various trials edible film was successfully developed from banana peels and developed banana film was found to have desirable properties as a packaging material. Results of sensory evaluation showed that film was neither liked nor disliked by panel members.      

Conclusion: A non harmful and environment friendly edible film can be developed from the banana peel which will be beneficial for industrial use as a food packaging material. Moreover further researches are needed to bring this film from laboratory to consumer market.

Edible film, banana peel film, physicochemical properties, sensory evaluation.

Article Details

How to Cite
Tak, J. K., & Jain, S. (2019). Development of Banana Edible Film and Assessment of Physicochemical Properties. International Research Journal of Pure and Applied Chemistry, 20(2), 1-6.
Original Research Article


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