CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

Authors

  • Adiansyah Syarifuddin Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Paddasejati Paddasejati Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Andi Dirpan Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Nandi Kuswandi Sukendar Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Mulyati Muhammad Tahir Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, South Sulawesi, Indonesia

DOI:

https://doi.org/10.11113/jt.v82.13972

Keywords:

κ-carrageenan, gelatin, canola oil, emulsion, ethyl acetate

Abstract

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

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JURNAL TEKNOLOGI VOL. 82, NO 2 MARCH 2020

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Published

2020-02-04

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Vol. 82 No. 2: March 2020

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Science and Engineering

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CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL. (2020). Jurnal Teknologi (Sciences & Engineering), 82(2). https://doi.org/10.11113/jt.v82.13972