Structural and thermal properties of Konjac / Gum Arabic edible film containing VCO as Food Packaging

Abstract

With growing concerns about plastic pollution and environmental sustainability, the development of edible films presents an innovative solution for reducing plastic waste and its adverse impact on the environment. An edible film is defined as a thin layer of edible material, either formed on a food as a coating, or preformed and then wrapped around a food or placed food components (Krocta, 1997). In addition, edible films can serve as carriers of natural or chemical antimicrobial agents, antioxidants, enzymes, vitamins or minerals. Edible film is non-biodegradable and has a long drying time. Konjac glucomannan (KGM) is a good material for a biodegradable edible film. However, the strong hydrophilicity of KGM often resulted in poor water resistance and barrier properties of films. One way to overcome this drawback                   could be to prepare composited films by blending KGM with other polysaccharides with less hydrophilicity or certain hydrophobicity. Therefore, the aim of this study was to develop a novel emulsified edible film based on KGM (Konjac Glucomannan), GA (Gum Arabic) and VCO (Virgin Coconut Oil) using casting method and to characterize structural and thermal properties of emulsified edible film using FT – IR (Fourier – transform infrared spectroscopy) and TGA (Thermogravimetric Analysis). Using the casting approach, a unique emulsified edible film was successfully produced. FT-IR study suggests that strong intermolecular hydrogen bonding has formed in the KGM-GA-VCO edible film. The thermal stability of edible film at increased temperatures is confirmed by TGA analysis.