Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments

Background: Biopolymer based edible films have emerged as potential alternatives for conventional plastics in food packaging industry. The properties such as thickness, water vapour transmission rate (WVTR) and transparency of these films would be significantly influenced by the solution components...

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Autores principales:	Shumyla Mehraj, Yamini Sudha Sistla
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2022
Materias:	Biodegradable films Biopolymers Coatings Edible films Films Food packaging Biotechnology TP248.13-248.65 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/b6b6999231bd4b2d938301162f584635
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spelling	oai:doaj.org-article:b6b6999231bd4b2d938301162f5846352021-12-02T04:59:05ZOptimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments0717-345810.1016/j.ejbt.2021.11.004https://doaj.org/article/b6b6999231bd4b2d938301162f5846352022-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S0717345821000531https://doaj.org/toc/0717-3458Background: Biopolymer based edible films have emerged as potential alternatives for conventional plastics in food packaging industry. The properties such as thickness, water vapour transmission rate (WVTR) and transparency of these films would be significantly influenced by the solution components and concentration and process conditions (pH, temperature and relative humidity of drying). Results: Control and glycerol blended pectin films were developed as per 23 (two-level three-factor) factorial design of experiments by varying glycerol fraction (25% and 40% w/w) and solution concentration (3% and 5% w/v). The films made from 5% solution showed good moisture barrier properties. Glycerol addition reduced the moisture barrier capability of the films compared to control pectin films. Statistical analysis suggests that, the solution pH and drying temperature considerably affect film properties while the effect of relative humidity of drying is not evident enough. However, the interaction effect of relative humidity (H) with the pH and temperature appeared significant. Regression models were fitted to the data by considering the main and interaction effects, which were significantly affecting a particular property. Conclusions: Detailed analysis reveals that for obtaining pectin based films with less thickness, low WVTR and high transparency, the optimal conditions preferred are low pH = 3, high T = 48°C and low to medium humidity of drying (H = 40–50%). The fitted regression models were statistically significant at 90% confidence level, pass Lack-of-fit analysis and are adequate to describe the effects of different factors on the targeted film properties.How to cite: Mehraj S, Sistla YS. Optimization of process conditions for the development of pectin and glycerol based edible films: statistical design of experiments. Electron J Biotechnol 2022;55. https://doi.org/10.1016/j.ejbt.2021.11.004Shumyla MehrajYamini Sudha SistlaElsevierarticleBiodegradable filmsBiopolymersCoatingsEdible filmsFilmsFood packagingBiotechnologyTP248.13-248.65Biology (General)QH301-705.5ENElectronic Journal of Biotechnology, Vol 55, Iss , Pp 27-39 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Biodegradable films Biopolymers Coatings Edible films Films Food packaging Biotechnology TP248.13-248.65 Biology (General) QH301-705.5
spellingShingle	Biodegradable films Biopolymers Coatings Edible films Films Food packaging Biotechnology TP248.13-248.65 Biology (General) QH301-705.5 Shumyla Mehraj Yamini Sudha Sistla Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments
description	Background: Biopolymer based edible films have emerged as potential alternatives for conventional plastics in food packaging industry. The properties such as thickness, water vapour transmission rate (WVTR) and transparency of these films would be significantly influenced by the solution components and concentration and process conditions (pH, temperature and relative humidity of drying). Results: Control and glycerol blended pectin films were developed as per 23 (two-level three-factor) factorial design of experiments by varying glycerol fraction (25% and 40% w/w) and solution concentration (3% and 5% w/v). The films made from 5% solution showed good moisture barrier properties. Glycerol addition reduced the moisture barrier capability of the films compared to control pectin films. Statistical analysis suggests that, the solution pH and drying temperature considerably affect film properties while the effect of relative humidity of drying is not evident enough. However, the interaction effect of relative humidity (H) with the pH and temperature appeared significant. Regression models were fitted to the data by considering the main and interaction effects, which were significantly affecting a particular property. Conclusions: Detailed analysis reveals that for obtaining pectin based films with less thickness, low WVTR and high transparency, the optimal conditions preferred are low pH = 3, high T = 48°C and low to medium humidity of drying (H = 40–50%). The fitted regression models were statistically significant at 90% confidence level, pass Lack-of-fit analysis and are adequate to describe the effects of different factors on the targeted film properties.How to cite: Mehraj S, Sistla YS. Optimization of process conditions for the development of pectin and glycerol based edible films: statistical design of experiments. Electron J Biotechnol 2022;55. https://doi.org/10.1016/j.ejbt.2021.11.004
format	article
author	Shumyla Mehraj Yamini Sudha Sistla
author_facet	Shumyla Mehraj Yamini Sudha Sistla
author_sort	Shumyla Mehraj
title	Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments
title_short	Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments
title_full	Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments
title_fullStr	Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments
title_full_unstemmed	Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments
title_sort	optimization of process conditions for the development of pectin and glycerol based edible films: statistical design of experiments
publisher	Elsevier
publishDate	2022
url	https://doaj.org/article/b6b6999231bd4b2d938301162f584635
work_keys_str_mv	AT shumylamehraj optimizationofprocessconditionsforthedevelopmentofpectinandglycerolbasedediblefilmsstatisticaldesignofexperiments AT yaminisudhasistla optimizationofprocessconditionsforthedevelopmentofpectinandglycerolbasedediblefilmsstatisticaldesignofexperiments
_version_	1718400912940072960

Optimization of process conditions for the development of pectin and glycerol based edible films: Statistical design of experiments

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