Effect of Sorbitol Content on Physical and Chemical Properties of Coating Films from White Tapioca Pearl and Gelatin for Prolonging Shelf-Life of Namwa Banana
Keywords:
White Tapioca Pearl, Gelatin, Coating Film, Sorbitol, Namwa bananaAbstract
This research studied the effect of using sorbitol as a plasticizer on physical and chemical properties of coating films prepared from white tapioca pearl and gelatin, which was used to prolong the shelf-life of Namwa banana. The base film mixture was prepared by dissolving white tapioca pearl (3 %w/v) and gelatin (3 %w/v) in distilled water. Six different sorbitol concentrations, 0, 10, 20, 30, 40 and 50 %w/v, were added to the base mixture to prepare film solutions. Each film was casted on a glass Petri dish and dried at room temperature for 24 h. The results showed that the thickness of all the films increased from 0.08 mm to 0.19 mm with increasing sorbitol concentration. Water activity of the films ranged between 0.42 and 0.55. Water vapor permeability, water solubility, and softness of the films increased with the content of sorbitol. Upon being buried under ground (6-8 cm in depth) for 10 days, the films degraded by 82.50-100 %. Coating Namwa banana with the film of white tapioca pearl and gelatin with 20% sorbitol could increase the shelf-life of the banana from 3 days up to 9 days at room temperature. These results indicate that coating films prepared from white tapioca pearl and gelatin with sorbitol as the plasticizer are biodegradable and could be used to preserve the quality of Namwa banana.
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