Main Article Content
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.
O’Sullivan A, Shaw NB, Murphy SC, Van de Vis JW, Van Pelt-Heerschap H, Kerry JP. Extraction of collagen from fish skins and its use in the manufacture of biopolymer films. Journal of Aquatic Food Product Technology. 2006;15(1):21–32.
Astuti P, Erprihana A. Antimicrobial edible film from banana peels as food packaging. American Journal of Oil and Chemical Technologies. 2014;2(2):66-70.
Falguera V, Quintero JP, Jimenez A, Munoz JA, Ibarz A. Edible ﬁlms and coatings: Structures, active functions and trends in their use. Trends in Food Science and Technology. 2011;22:292-303.
Ramos OL, Silva SB, Soares JC, Fernandes J. Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. Food Research International. 2012;45(1):351-361.
Han JH, Floros JD. Casting antimicrobial packaging films and measuring their physical properties and antimicrobial activity. Journal of Plastic Film and Sheeting. 1997;13(4):287-298.
ASTM. Standard test method for tensile properties of thin plastic sheeting. E 882-02, Annual Book of ASTM Standard. Philadelphia, PA. 2002;1–9.
Shinjie MS. Development of edible packaging for selected food processing applications. Ph.D. Thesis Submitted to The Ohio State University; 2012.
McHugh TH, Aujard JF, Krochta JM. Plasticized whey protein edible films: Water vapour permeability properties. Journal of Food Science. 1994;59(2):416-419.
Galus S, Lenart A. Development and characterization of composite edible films based on sodium alginate and pectin. Journal of Food Engineering. 2013;115: 459-465.
Zuo G, Xiaoyng S, Fusheng C, Zhixiang S. Physical and structural characterization of edible bilayer films made with zein and corn-wheat starch. Journal of the Saudi Society of Agricultural Sciences; 2017.
[Retrieved from: 2017.09.005 on 28 May 2019]
Khairunnisa S, Zahidah J, Rostini I. The effect of glycerol concentration as a plasticizer on edible films made from alginate towards its physical characteristic. International Journal of World Scientific News. 2018;112:130-141.
Murrieta-Martínez CL, Soto-Valdez H, Pacheco-Aguilar R, Torres-Arreola W, Rodríguez-Felix F, Márquez-Ríos E. Effect of different polyalcohols as plasticizers on the functional properties of squid protein film (Dosidicus Gigas). Coatings. 2019; 9(77):1-12.
Reis RC, Devilla IA, H. Oliveira GH, Corrêa P, Ascheri DPR, Athina BM, Souza ABM, Servulo ACO. Mechanical properties, permeability and solubility of films composed of yam starch and glycerol. Interciencia. 2014;39(6):410-415.