Development and Process Optimization of Biodegradable Films Based on Banana (Musa sp.) Flour

A study was conducted to develop banana flour based edible film using Response Surface Methodology. A Central Composite Design was adopted in the optimization of banana flour and sodium alginate level for the development of edible film with 13 different runs and 5 trials of two similar centre points. Effects of banana flour (2-4% w/v) and sodium alginate (0.5-1.0% w/v) level on the thickness, moisture, solubility, Hue angle and Chroma value of banana flour based edible film were investigated. For each response, a second-order polynomial model was developed using multiple linear regression analysis. The coefficients of determination, R2 of all the response variables were higher than 0.95 and the lack-of-fit tests were not significant. Applying desirability function method, optimum conditions were found to be 2.81% w/v banana flour and 0.80% w/v sodium alginate level for banana flour based edible film. At this optimum point, thickness, moisture, solubility, Hue angle and Chroma value were found to be 170.18μm, 17.80%, 27.23%, 83.73 and 9.27 respectively. The composite film has a good potential as secondary packaging material to enhance the functionality of meat, dairy, poultry and seafood.