Characteristics of Canna Starch-based Edible Film Produced using Various Types of Plasticizers and Their Application on Tomatoes
DOI:
https://doi.org/10.48048/tis.2025.9793Keywords:
Canna starch, Edible film, Coating, Tomatoes, QualityAbstract
Currently, eco-friendly postharvest treatments are required to fulfill consumers’ demands and extend fresh agricultural commodities’ shelf life. Starch-based coatings offer promising potential for this application due to their desirable properties. The objectives of this research were to investigate the effect of various canna starch concentrations and plasticizer types on the characteristics of edible film and to evaluate their effectiveness in coating tomatoes applied by spraying and fogging methods. Results indicated that starch concentration significantly influenced moisture content, thickness, and water vapor transmission rate. The plasticizer type affected lightness, water solubility, and optical properties. The interaction between starch concentration and plasticizer type significantly impacted moisture content. Based on these findings, a coating formulation of 1 % starch concentration with sorbitol as a plasticizer was selected. The fogging application of this coating resulted in a uniform coverage on the tomato surface. These results highlight the potential of canna starch-based edible films as a sustainable and effective postharvest treatment for fresh agricultural commodities.
HIGHLIGHTS
- This manuscript provides a comprehensive report on the utilization of canna starch as a raw material for producing of edible films and the subsequent application of the resulting solution for coating tomatoes.
- The production of an effective edible coating requires an optimized formulation, specifically employing 1% canna starch and incorporating sorbitol as a plasticizer.
- Tomatoes treated using the fogging method exhibited superior visual characteristics compared to those treated using alternative methods (dipping and spraying).
GRAPHICAL ABSTRACT
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