Formulation and characterization of edible film from sago starch and pectin from mango peel: article / Nurul Syafiqah Yusof, and Fariza Hamidon

Fruit waste are potential economical source for development of edible film for food packaging. In mango processing industries, mango peels are considered as waste and usually discarded. However, mango peels consist of numerous valuable component which can be used to develop edible film such as pectin. This research aim is to extract pectin from mango peels, develop edible film from sago starch with incorporation of mango peels pectin and evaluate the effect on films mechanical, physical and barrier properties. Films were prepared using casting method with three different concentrations of extracted mango peels pectin which are 0, 5, 10 and 15% w/w sago starch. Pectin yield obtained in the extraction of pH 2.0 at 100 °C for 60 minutes was 19.5%. The finding in this study showed that the addition of pectin in sago starch solution results to increase in film tensile strength from 3.95 to 5.09 MPa. However, decrease in elongation was observed with increasing pectin content from 80.50% to 53.67%. On the other hands, increasing pectin content enhance water vapor permeability varying from 5.00 × 10-9 to 6.82 × 10-9 g s-1 m-1 Pa-1. The solubility also increased with higher pectin content and temperature. Generally, the results show that the films have low solubility in water. This study reveals the advantage of mango peels pectin incorporation into sago starch based films as a potential source for the production and development edible film.