Formulation of edible films from fenugreek mucilage and taro starch
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Formulation of edible films from fenugreek mucilage and taro starch Ashish M. Mohite1 · Divya chandel2 Received: 6 June 2020 / Accepted: 14 October 2020 © Springer Nature Switzerland AG 2020
Abstract In this research communication, taro starch and fenugreek mucilage were used, in four combination ratios, 1:1 (T1),1:2 (T2),1:3 (T3),2:1 (T4), one pure taro starch (To) and one pure fenugreek mucilage (Fo) to develop total six edible films. Films were evaluated on the basis of optical,textural, morphological, microbiological, color and thermal properties. The optical properties such as transparency and opacity found better results in higher taro concentration films i.e. T1 and T4. In color analysis, the chroma values were found in the range of 66.17–78.80 and hue angle values were found in the range of 22.67–33.85, for all the films. Films of pure fenugreek (Fo) and higher concentration ratio of fenugreek (T2 and T3) found highest rupture strength when compared with another film. Thermal conductivity of the films was founded in the range of 0.049–0.099 W/m°K. A least microbial growth of 1.0 × 102 ± 0.03 cfu/ml was found in Fo film and maximum microbial growth of 1.5 × 102 ± 0.03 cfu/ml was found pure taro starch film (To). SEM (Scanning Electron Microscopy) analysis of films found smooth surface for (To) and (Fo) films when compared to other films. Higher values of water vapour permeability indicated the porous structure,which allowed the water to penetrate inside the films, it was in the range of 1.53–2.79 mg/Pa.s.m2 × 10–11. The film (To and Fo) found better results for most of the properties. This edible films can be used as a primary packaging material for food products. Keywords Colocasia esculenta · Trigonella foenum-graecum L · Color · Mechanical · thermal
1 Introduction Research on edible films has grown to a larger extent in the last few decades due to their potential to adapt to the base food material and their eco-friendly nature. Packaging material prepared from edible substances is used to protect the food products, as a primary protection from contaminant so that it can be consumed without any side effect [1]. Fenugreek (Trigonella foenum-graecum L.) is an important and one of the prime medicinal plants on record. Various phytochemicals are found in fenugreek such as steroids, alkaloids and flavonoids, which contributes to its widespread medicinal uses [2]. Its seeds contain 45–60% carbohydrates, from which most of it is a fiber which is as 30% in soluble form and 20% in insoluble form [3]. Its seeds are used in various Indian dishes, although
seeds contain higher portions of mucilage which is not easily soluble in water [4]. But when soluble in water, it give a thick appearance. This thick contains help in development of films. Its mucilage is not used to its complete potential in food industry compared to guar gum and locust bean gum. Fenugreek mucilage is recently added to list of edible gums, therefore its potential in the development of edible films needs to be tested and ultimately its can be
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