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Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM)

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Abstract

Starch-based edible films derived from a variety of botanical sources can be used as an alternative to address issues in the food packaging industry. The present study aimed to develop edible films using starch extracted from anchote (an underutilized, drought-resistant tuber crop that contains massive amounts of starch) as the main ingredients. Three factors Box-Behnken experimental design (BBD) of response surface methodology (RSM) were used to optimize anchote starch (3, 4 and 5% w/v), glycerol (10, 20 and 30% w/w) and acetic acid (0.1, 0.2, 0.3% w/v) levels for the development of anchote starch-based edible films. The optimization was carried out based on response properties of edible films such as thickness, water-solubility, tensile strength and elongation at break. The films were prepared using the casting method. The optimum level resulting in a film with maximum tensile strength (10.076 MPa) and elongation at break (33.95%) and lower thickness (0.0903 mm) and water solubility (26.076%) were obtained at 3.801% w/v anchote starch, 28.566% w/w glycerol level and 0.1% w/v acetic acid concentrations. The optimized value was validated, and the measured and predicted values were found to agree. The color of the edible film was measured in L*, a*, b*, ΔE values and obtained 91.21, − 3.65, 6.73, 8.33, respectively. The values of water vapor permeability and transparency of edible film were recorded as 2.21×10−10 g m−1 s−1 Pa−1 and 80.53% respectively. The stretched regions of FTIR analysis confirmed the miscibility of different components during film formation. The result showed that edible films with desirable physical properties, mechanical stability, and optical properties can be effectively developed from anchote starch and could be used in the food packaging industry.

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Acknowledgements

The Ethiopian Conformity Assessment Enterprise (ECAE) provided the laboratory and instrumental facilities, which the authors gratefully acknowledge.

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No funding was received for conducting this study.

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Authors and Affiliations

  1. Department of Food Engineering, Arba Minch University, Arba Minch, Ethiopia

    Ararsa Tessema

  2. Department of Food Process Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

    Habtamu Admassu

  3. Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

    Habtamu Admassu

  4. Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

    Belay Dereje

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  1. Ararsa Tessema
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Tessema, A., Admassu, H. & Dereje, B. Development of edible films based on anchote (Coccinia abyssinica) starch: process optimization using response surface methodology (RSM). Food Measure 17, 430–446 (2023). https://doi.org/10.1007/s11694-022-01632-7

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