Crosslinked Starch Polymer for Coating on Fruit/Vegetable for Preservation Derived from Waste De-Oiled Soybean Cake

Authors

  • Omprakash S. Yemul Associate Professor, School of Chemical Sciences, Swami Ramanand Teerth Marathawada University, Nanded- 431 606, Maharashtra
  • Pratiksha Singh Research scholar, School of Chemical Sciences, Swami Ramanand Teerth Marathawada University, Nanded- 431 606, Maharashtra
  • Vipul Kusumkar Research scholar, School of Chemical Sciences, Swami Ramanand Teerth Marathawada University, Nanded- 431 606, Maharashtra
  • Ramkishan Adude Laboratory technician, School of Chemical Sciences, Swami Ramanand Teerth Marathawada University, Nanded- 431 606, Maharashtra
  • Sumit Kumar Hira Research scholar, Department of Zoology, The University of Burdwan, Bardhaman-713104
  • Partha Pratim Manna Research scholar, Immunobiology Laboratory, Department of Zoology, Faculty of Science, Banaras Hindu University, Varanasi – 221005

Keywords:

Citric Acid, Tartaric acid, De-oiled Soyabean Starch, Edible Coating, Biological properties

Abstract

Cross-linked starch films have been prepared by reacting starch extracted from de-oiled soybean cake (waste material from oil industry) with bio-based acids citric acid and tartaric acid. The obtained films were characterized by spectroscopic, thermal and surface morphological techniques. Thermal analysis showed that thin film has good thermal stability. The micrographs obtained from scanning electron microscopy showed the film surface has smooth and uniform morphology. Biological properties like cytocompatibility, antimicrobial activity showed positive results. Biocompatibility using seed germination and biodegradation in soil was satisfactory. Edibility of the cross-linked starch was verified using mice feed technique. Use of edible coating on capsicum, cherry and its stability was examined.

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Published

2021-11-10

Issue

Vol. 8 No. 2 (2021)

Section

Articles

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