Ignasius Radix AP Jati, Erni Setijawaty, Rachel Meiliawati Yoshari, Edward Edward, Nerissa Arviana Tristanto, Fitriyono Ayustaningwarno
Background. The increasing generation of plastic waste has become a major contributor to environmental degradation. As a result, edible films have attracted attention as a potential alternative to conventional plastic packaging. Carbohydrates, proteins, and lipids are among the most commonly used materials for edible film production. However, edible film formulations typically require a combination of multiple components to enhance their physical and chemical properties. This study aimed to evaluate the effects of butterfly pea flower extract and eggshell powder on the physicochemical characteristics of cassava starch-based smart edible films. Material and methods. Cassava starch, gelatin, glycerol, butterfly pea flower, and eggshell were used as raw materials. Edible films were prepared using the casting method. The physicochemical properties of the films were evaluated, and their smart packaging functionality was assessed using a steamed chicken model system. Results. The incorporation of butterfly pea flower extract affected the physical and chemical properties of the edible films, including tensile strength, elongation at break, and water vapor transmission rate, as well as phenolic and anthocyanin contents and antioxidant activity. Morphological changes were observed through scanning electron microscopy and optical analysis. Increasing the concentration of butterfly pea flower extract introduced additional free volume within the polymer network, thereby improving film flexibility. Meanwhile, eggshell powder acted as a reinforcing filler, contributing to a denser and stronger matrix structure. The developed edible films demonstrated promising performance as smart packaging in the steamed chicken model system. Conclusion. Cassava starch-based edible films can be successfully developed by combining cassava starch with gelatin and glycerol to produce high-quality films. The addition of butterfly pea flower extract provides antioxidant and intelligent indicator properties, while eggshell powder improves the physical characteristics of the films. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu This article is licensed under a Creative Commons Attribution 4.0 International License. http://creativecommons.org/licenses/by/4.0/
Department of Food Technology, Widya Mandala Surabaya Catholic University, Indonesia; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Nutrition Science Department, Faculty of Medicine, Universitas Diponegoro, Indonesia