Influence of Plasticizer Content on Organoleptic, Physico-Chemical and Strength Characteristics of Apple Sauce-Based Edible Film

Abstract

Biodegradable edible films are developed as alternative packaging materials. Due to their unique chemical composition, apples can act as a raw material for the production of edible films. The aim of the work is to create an edible film from apple raw materials using the following plasticizers: agar, carrageenan or xanthan gum. Edible films have a yellowish color, characteristic for apple sauce. The film with the addition of xanthan gum as a plasticizer has the most acceptable flavor properties. Microscopic examination of edible film samples was carried out using a conventional and laser microscope. The structure of the edible film with an increase in the proportion of fiber becomes more homogeneous. IR spectra with a Fourier resolution of the analyzed edible film samples were obtained, which make it possible to isolate the presence of free hydroxyl groups. For edible films based on apple sauce with the addition of agar and xanthan gum as a plasticizer, there is a tendency to increase the tensile strength with increasing the amount of plasticizer (from 1.32 to 1.70 MPa for agar and from 1.68 to 3.50 MPa for xanthan gum). With a longer time of exposure to water and a higher water temperature, the edible film samples are destroyed.