The Effect of Gelatinization Time on The Characterization of Edible Films from Soybean Hull Waste
Keywords:
edible film, biodegradability, gelatinization time, soybean hulls, , water vapor transmission rateAbstract
Soybean hull waste is waste from agroindustry, containing high cellulose. Soybean hulls can be utilized as edible film combined with starch. This study investigates the effect of gelatinization time on physicochemical properties of edible films produces from soybean hull waste. Soybean hulls combined with starch were processed into film-forming and subjected to varying gelatinization times (20, 30, 40, 50 and 60 minutes) by solvent casting method. The resulting films were evaluated thickness, water vapor transmission rate (WVTR), solubility, water contain and biodegradable rate. The result demonstrated that increasing gelatinization time significantly the reducing WVP, moisture contain, and higher biodegradable index. However, excessive gelatinization caused polymer degradation, negatively impacting thickness, and solubility. This study highlights the critical role of processing parameters, particularly gelatinization time, in optimizing the functional properties of edible films from soybean hull waste, offering a promising avenue for value-added utilization of agro-industrial residues in biodegradable packaging applications.References
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