Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

Starch-based edible films are gaining huge interest in food packaging industries. In the present work, avocado seed starch (ASS) was extracted and used to develop an film. The influence of four important process factors, starch, agar, sorbitol, Tween-20, studied on one barrier properties, water-vapor permeability (WP), developed three-level RSM design with Box–Behnken approach carried out investigate film property, WP. ASS-based were prepared by casting method. results revealed that increment contents Tween-20 sorbitol reduces WP Using response surface analysis, effect aforementioned factors analyzed; they showed significant impact To predict selected parameters, a second-order polynomial equation constructed. Additionally, Pareto analysis variance employed over obtained significance model.