Tag Archives: Mechanical and Barrier properties.

Effect of Plasticizer Concentration on the Sensory, Mechanical and Barrier Properties of Cassava Starch-Mushroom (Pleurotus Pulmonarius) Edible Films (Published)

Edible films were produced from 6g blends of cassava starch (CS) and mushroom from cassava starch and mushroom (Pleurotus pulmonarius) composite flours were prepared using cassava starch flour (CS) and mushroom (MF) ratios of 100:00, 90:10, 80:20, 70:30 and 60:40 CS: MF with glycerol as a plasticizer in varying levels of 0%,  2%, 4%, 6% and 8% using the casting method and the mechanical, barrier and sensory properties were studied. Films were formed in all the suspensions in this study and the addition of plasticizer to these film-forming solutions helped to overcome the brittleness and fragile nature of the unplasticized cassava starch mushroom (Pleurotus pulmonarius) films. Results of the mechanical properties of the CSMF films ranged from 1.27 to 10.11Mpa, 5.09 to 21.71mm and 19.15 to 24.53 MPa respectively. Elongation at break (EAB) increased with glycerol concentration up to 4% and decreased at higher concentrations. Water vapour permeability (WVP) and film solubility (FS) ranged from 6.03 to 9.98 g mm m-2 d-1kPa and 15.76 to 39.79% respectively. There was a general Increase in WVP and FS with the increase in glycerol content and lower mushroom flour inclusion. Film thickness (FT) ranged from 0.15 to 0.44mm. FT decreases with an increase in glycerol concentration. The sensory attributes indicated that the increase in MF substitution resulted in increased opacity and improved flavour with higher acceptability at lower substitution while at higher concentrations (6 and 8%) of glycerol lower sensory scores were observed. However, CSMF 90:10% at 2% glycerol was the most acceptable. Glycerol behaved like a typical plasticizer. Edible films had substantial barrier properties and mechanical strength to withstand stress during handling. Cassava starch and mushroom (P. pulmonarius) based edible films could be used in food packaging and agricultural industries

Citation: Ojo Mofoluwaso Olufunmilola, Igbabul Bibiana Dooshima, Alkali Shian Joseph (2021)Effect Of Plasticizer Concentration on the Sensory, Mechanical and Barrier Properties of Cassava Starch-Mushroom (Pleurotus Pulmonarius) Edible Films, European Journal of Food Science and Technology, Vol.9, No.3, pp.16-34

 

Keywords: Cassava starch, Edible films, Mechanical and Barrier properties., Mushroom (P. pulmonarius) Glycerol, Sensory