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UV blocking edible films based on corn starch/moringa gum incorporated with pine cone extract for sustainable food
Baneeprajnya Nayak1, Prachi Jain2, Lokesh Kumar2
1Department of Processing and Food Engineering, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj 211007, Uttar Pradesh, India.
Abstract:
Corn starch (CS) is a good alternative to synthetic polymers due to its sustainability; nevertheless, because of its weak tensile strength, the matrix requires another polymer. Therefore, 0.5 % (w/v) moringa gum (MG) was added. The purpose of this study was to assess how pine cone extract (PCE) affected the physiochemical and mechanical properties of corn starch and moringa gum (CS/MG) films and their use as UV-blocking composites. The findings suggest that the PCE improved the elongation at break from 3.27 % to 35.2 % while greatly reducing the tensile strength. The hydrogen bonding between CS/MG and PCE was visible in the FTIR spectra. The XRD graph indicated that the films were amorphous. In comparison to CS/MG films, PCE-incorporated edible films demonstrated significant UV-blocking ability indicating their potential as sustainable packaging material for light-sensitive food products.
