Studies on development of technology for preparation and quality evaluation of guar seed fraction based edible film

Abstract

The Present investigation was performed to develop a technology for preparation of guar seed fraction (Starch) based edible film. Although edible film could be produce from starch their mechanical properties are inadequate to become a packaging material therefore, the focus is now on biopolymer based edible films and coatings which are biodegradable and environmentally friendly materials. To prepare edible film, guar gum was enzymatically hydrolyzed by cellulase enzyme for preparation of partially hydrolyzed guar gum and then Potato starch and guar fraction based casting solution were prepared. Edible films were developed by pouring a constant volume of casting solution in petriplate the casting solution were allowed to dry in hot air oven at 60-70 °C for 24-48 hrs. After that dried films were carefully peeled out and stored. The prepared guar seed fraction based edible film then subjected to effect of storage on sensory parameters in case of coated plum fruit with casing solution (coated). The coated plum fruits are overall acceptable without any changes in the all sensory attributes of uncoated fruits were very rapid as compare to casting solution dipped plum fruits which prove the acceptability of prepared edible casting solution as a protective packaging to increase the shelf life of plum fruits without changes in the quality of fruits.