Physio-Thermal Analysis Of Active Film Prepared With Chitosan And Sacha Inchi Leave Extract.

In the present work, the chitosan-based edible film was developed using sacha inchi extract as an antioxidant agent. In chitosan-based edible film, sacha inchi extract was incorporated at 3 distinct concentrations (0.5% w/v, 1.0% w/v, and 1.5% w/v). As a control, a clean chitosan film was also produced. The influence of sacha inchi extract on the physical and chemical characteristics of an enriched chitosan-based edible film is presented in this paper. The study indicates that increasing the volume fraction of sacha inchi extract enhanced the thickness (0.142-0.159 mm), moisture (24.9% — 27.7%), and solubility (56.4 — 67.6%) of the films. A higher concentration (1.5% w/v) of included sacha inchi extracts affected the thermal stability of the film, as well as its transparency, swelling, and colour (p < 0.05). The evaluation FTIR spectra revealed significant interaction in the film matrix, which might be reflected in the physical and mechanical characteristics of composite films. The evaluation of TGA/DSC also revealed significant changes on the thermal properties such as its glass transition. This research discovered that incorporating sacha inchi extracts into an active chitosan film might give new formulation choices for producing active antioxidant packaging. As a result, more research is needed to evaluate the efficiency of sacha inchi extract for edible films on food products such as fruits and vegetables to extend storage life while simultaneously improving the quality and safety of preserved food commodities.
Keywords: Edible film, Chitosan film, Sacha Inchi Leaf Extract, Film properties, Thermal properties.