The effect of different plasticizers on the properties of sago-based edible film

Sago starch films with glycerol, sorbitol and polyethylene glycol (PEG) as plasticizers were developed in this study. Edible films were characterized with respect to solubility, water vapor permeability (WVP) and mechanical properties. Sago starch membrane was plasticized with different percentage of glycerol/sorbitol/PEG which are 0% (as a control membrane), 10%, 15%, 20%, 25%, 30% and 35%. The objectives of this study is to develop Sago-based edible film based on the different types of plasticizers, investigate the physical and mechanical properties of the edible film produced and determine the best plasticizer used for Sago-based edible film. The Sago starch and plasticizers with varied compositions was left for constant stirring for 30 minutes in order to make a homogeneous solution. The mechanical properties of film were tested for tensile strength and elongation at break. From the results, the plasticized Sago starch film are much stronger but a little bit more brittle compared to the non-plasticized film. It was found that the glycerol plasticized Sago film have better mechanical resistance compared to sorbitol and PEG plasticized Sago film. Increasing plasticizer concentration tends to increase the film thickness, solubility, WVP and elongation, but decrease the TS of the film. The best combination of Sago starch and plasticizer in this study was glycerol with the concentration of 35% respectively.