Abstract:
Starch-based edible flms (EFs) satisfy diferent needs that can meet specifc product challenges for food packaging appli cations. In the present study, starch extracted from a tuber crop indigenous to Ethiopia, anchote, was used to prepare EF.
The interaction efect of the composition of four important process parameters, namely, anchote starch (ATS), plasticizer
(sorbitol), surfactant (span-80), and agar was investigated on the EF property, water vapor permeability (WVP), using the
RSM (response surface methodology) approach with central composite design. The casting method was adopted to prepare
EF. From the analysis, it was predicted that the composition for acquiring the EF with minimized WVP, 0.119 g/h m MPa
was found at ATS, 4 g; sorbitol, 22.7% w/w; span-80, 0.29 ml and agar, 1.23 g. Further, the resulting EF developed at the
optimal composition was characterized for physical, mechanical, morphological, and optical properties. The EF showed
high transparency, good thermal and mechanical stability, lower moisture content and water solubility, strong intermolecular
polymeric network with homogenized morphology that could be a potential competence material for food packaging.
