DEVELOPMENT OF ECO FRIENDLY EDIBLE PACKAGING FILMS USING POTATO STARCH

The edible packaging is a new icon in the era of modern packaging. The researchers and food scientist recognise edible packaging as a novel concept in packaging for improving product stability. The potato based edible films were developed as an alternative for plastic packages and they confer nutritional benefits as when consumed along with the food. The development of potato strach based edible films, by the extraction of potato starch at lab scale level. The potato starch films were developed by the incorporation of plasticiser at different concentrations of 1.5ml and 2ml. The edible films developed using glycerol as plasticiser is said to increase the flexibility and plasticity of film. The films developed were tested for its functional properties such as thickness, tensile strength, elongation at break, moisture permeability, moisture content, puncture strength. The overall results showed that potato starch based edible films absorbed less moisture and they also attributedto the low moisture permeability in relation with glycerol content, and they exhibited high tensile strength. The potato starch films were firm and white in colour. There was a limited growth of bacteria and yeasts, but according to safe limits. i.e., 10cfu/gm in combination of both different glycerol concentration of edible films as 4.8cfu/gm in 1.5ml concentration and 5.2cfu/gm in 2ml concentration of glycerol in potato based starch films. The potato films developed out of potato when observed highlighted that the moisture content of potato films were less and they tend to exhibit excellent functional properties.