Aloe vera Gel –Reinforced Biodegradable Starch–PVA Blends for Sustainable Packaging of Green Chillies

The objective of the current study was to evaluate the feasibility ofAloe vera gel as a plasticizer and crosslinker in improving the properties of starch –polyvinyl alcohol blends that could find applications in packaging. The concentration ofAloe vera gel was varied (1%, 3%, 5% and 7% wt/wt) to produce SPA-1, SPA-3, SPA-5 and SPA-7 films, respectively. The plasticizing and crosslinking characteristics associated withAloe vera gel had a positive influence on the mechanical properties of the films. Addition ofAloe vera gel increased the tensile strength of films from 27.45  MPa (control) to 32.98, 32.53 and 32.32, for SPA-1, SPA-3 and SPA-5 films, respectively. Among all the films, highest elongation at break (20.62%) was observed for SPA-3 films. Due to crosslinking, degree of swelling, water solubility and water vapour permeability for SPA-3 films decreased by 5.5 8%, 38.29% and 21.44%, respectively, compared to control films. The contact angle of the SPA-3 film significantly increased by 49.25% when compared to control samples. Scanning electron microscope images revealed compact and smooth surface microstructure of control films, and crosslinking was eviden t in presence ofAloe vera gel. The rate of degradation for SPA-3 films in soil after 40  days was enhanced by 32.25% compared to control films. SPA-1 and SPA-3 films were tested for use as packaging material for storage of green chillies. Chillies under unpacked conditions, in control and SPA-1 films, turned red i...
Source: Packaging Technology and Science - Category: Food Science Authors: Tags: RESEARCH ARTICLE Source Type: research