Kamarudin, Aida Liana (2021) Characterization and storage studies of soluble papaya puree pectin-based films on agar-agar powder. [Project Paper] (Submitted)
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Abstract
This study investigates the potential use of soluble papaya puree pectin-based films on stored agar-agar powder. Two objectives of the study were to characterize the soluble papaya puree pectin-based films properties, including water solubility, tensile strength, seal strength, water vapour permeability, surface roughness and optical, and to evaluate the effect of the films on the quality changes in stored agar-agar powder. The soluble papaya puree pectin-based film was made using a formulation ratio of 1:0.5:1 (pectin:glycerol:papaya puree). The formulation for soluble pectin film (control) is 1:0.5 (pectin:glycerol). Water solubility test, texture analyzer, water vapour permeation test, atomic force microscopy and colorimeter were used to characterize the films. The agaragar powders were stored for 39 days at ambient (28 °C) and chill (4 °C) temperatures. At selected storage time, moisture content, true density and colour of agar-agar powder were evaluated using moisture analyzer, gas pycnometer and colorimeter, respectively. The results revealed that soluble pectin film has higher solubility percentage than soluble papaya puree pectin-based film where the solubility percentage of soluble pectin film and papaya puree pectin-based film were 93.7 ± 5.8% and 84.5 ±5.2% , respectively. The tensile properties of the soluble papaya puree pectin-based film were 4.8 ± 0.1 MPa for tensile strength (TS), 54.9 ± 3.7%o for elongation at break (EAB), 0.17 ± 0.0 for Young Modulus (YM) and 1.77 ±0.02 MJ/m3 for toughness. Meanwhile, the soluble pectin film showed values of TS, EAB, YM and toughness of 4.3 ± 0.1 MPa, 42.1 ± 1.2%, 0.19 ± 0.0 and 1.1 ±0.0 MJ/m3, respectively, which were slightly lower that the soluble papaya puree pectin-based film. The soluble papaya puree pectin-based film also had better seal strength compared to the soluble pectin film, which papaya puree pectin-based film had seal strength of 0.5 ± 0.1 N/mm while pectin film was 0.4 ± 0.0 N/mm. Moreover, the water vapour permeability (WVP) of soluble papaya puree pectin-based film was better than - soluble pectin film, where the WVP value of papaya puree pectin-based film and pectin film were 115.5 E-08 g/m.day Pa ± 9.9 to 116.3 E-08 g/m. day Pa3 ± 3.2,respectively. Also, the optical properties of the soluble papayapuree pectin-based films showed that it is less transparent compared to soluble pectin film. The AFM test revealed that soluble papaya puree pectin film has rougher surface that soluble pectin film. For the studies of quality changes on the agar-agar powder at selected storage temperature, the moisture content of agar-agar powder packed with the soluble papaya puree pectin-based film was lower than the one packed with soluble pectin film at both storage temperatures. Meanwhile, the true density of the a5ar-agar powder showed decreasing trend on both storage temperatures and types of soluble film. The colour of agar-agar powder also showed degradation on both storage temperature. The decrement of total colour difference (AE) on both storage temperatures and types of film indicates that the agar-agar powder loses its yellowish colour intensity during the 39 days storage time. As a conclusion, both objectives have been achieved where the characteristic of pectin film has been enhanced by the addition of papaya puree except the water solubility, surface roughness and optical properties of the film. Also, the quality changes of agar-agar powder when stored in papaya puree pectin-based film shows less changes compare to when stored in pectin film, except the color of the agar-agar powder which is whiter when stored in papaya puree pectin-based film.
| Item Type: | Project Paper |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 09 Apr 2026 02:25 |
| Last Modified: | 09 Apr 2026 02:25 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2757 |
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