Development of chitosan based edible films: process optimization using response surface methodology

Area of Science:

• Materials Science
• Food Science and Technology
• Chemical Engineering

Background:

• Edible films offer sustainable alternatives to conventional food packaging materials.
• Chitosan, a biopolymer derived from chitin, possesses excellent film-forming properties and antimicrobial activity.
• Optimization of formulation and processing parameters is crucial for developing high-performance chitosan-based edible films.

Purpose of the Study:

• To optimize chitosan level, glycerol level, and drying temperature for developing chitosan-based edible films.
• To evaluate the effects of these parameters on various film properties, including thickness, moisture, solubility, color, penetrability, density, transmittance, and water vapor transmission rate (WVTR).
• To determine the optimal conditions for producing edible films with desirable bio-mechanical properties for food packaging applications.

Main Methods:

• A three-factor Box-Behnken design of response surface methodology (RSM) was employed.
• Chitosan levels (1.5-2.5% w/v), glycerol levels (0.5-1.0% w/v), and drying temperatures (35-45°C) were systematically varied.
• Multiple response variables including thickness, moisture, solubility, color (L*, a*, b*), penetrability, density, transmittance, and WVTR were measured and analyzed.

Main Results:

• Chitosan concentration significantly influenced all tested responses.
• Glycerol concentration significantly affected density and transmittance, while drying temperature impacted thickness, penetrability, transmittance, and WVTR.
• Optimized conditions (2.0% w/v chitosan, 0.75% w/v glycerol, 40°C drying temperature for 48h) yielded favorable film properties, including thickness (108.59 mμ), penetrability (16.41 N), transmittance (75.60%), and WVTR (0.00174 g/m²·t).

Conclusions:

• Chitosan-based edible films with desirable bio-mechanical properties can be successfully developed using RSM.
• The optimized films are suitable for utilization in the food packaging industry.
• Further research can explore the application of these films in specific food products to assess their protective capabilities and shelf-life extension.