| dc.description.abstract | Interest in maintaining food quality while reducing packaging waste has encouraged further research on edible films. Considerable attention has been given to pectin because it is widely available from underutilized agricultural waste material and is readily modified through demethylation to form excellent films. The scope of composite films made from pectin and other polysaccharides was widened to include chitosan for several reasons. The aims of this study were to prepare homogenous pectin/chitosan composite edible films, characterize and investigate the effect of different pectin to chitosan ratio on film properties. Pectin/chitosan composite edible film with PEG (10%) as plasticizer was prepared by solution casting method in this study. Five pectin to chitosan ratios (100:0, 75:25, 50:50, 25:75, 0:100) were used. The prepared films were characterized in terms of physicochemical and mechanical properties. Result showed that as chitosan content in composite edible film increased; pH, yellowish color, film thickness, and elongation percentage increased, while tensile strength and water vapor transmission rate decreased. PEG addition as plasticizer in edible film increased film thickness, elongation percentage, and water vapor transmission rate, whereas water activity of the plasticized film decreased. | en |
