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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.29 No.2
- 발행연도
- 2024.6
- 수록면
- 210 - 219 (10page)
이용수
초록· 키워드
오류제보하기
Edible films are thin films frequently manufactured using natural bioresources and are employed in food packaging to safeguard food quality. This research prepared edible films from renewable biomass consisting of Belitung taro tuber starch (Xanthosoma sagittifolium) and incorporated sorbitol as a plasticizer, carboxymethyl cellulose as a reinforcing agent, and moringa leaf extract (Moringa oleifera) as an antioxidant. The physicochemical characteristics of the resulting edible films were examined. The most favorable treatment was identified in an edible film containing 3% (v/v based on the total volume of 100 mL) of moringa leaf extract. This exhibited a tensile strength of 6.86 N/㎟, percent elongation of 73.71%, elasticity of 9.37×10<SUP>−3</SUP> kgf/㎟, water absorption of 349.03%, solubility of 93.18%, and water vapor transmission speed of 3.18 g/h ㎡. Its shelf life was five days at ambient temperature. The edible film was found to have 135.074 ppm of half maximal inhibitory concentration (IC<SUB>50</SUB>) based on the antioxidant analysis of inhibition concentration (IC<SUB>50</SUB>) value measurements, and was classified as having moderate antioxidant activity. Additionally, the biodegradability assessment revealed that the edible films degraded within 14 days. Based on this data, it can be deduced that adding moringa leaf extract enhances the physicochemical and functional characteristics of the film. These edible films can be used as substitutes for nonrenewable and nonbiodegradable packaging materials.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
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