Optimization of Processing Parameters of Nanocomposite Film for Fresh Sliced Okra Packaging

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dc.contributor.authorAdeshina Fadeyibi
dc.contributor.authorZinash Delebo Osunde
dc.contributor.authorMohammed Gana Yisa
dc.date.accessioned2023-07-14T13:19:38Z
dc.date.available2023-07-14T13:19:38Z
dc.date.issued2019
dc.description.abstractNanocomposite film can be regarded as an active packaging material which is capable of curtailing microbial growth and keeping food for an extended life. In this research, the optimum processing parameters of cassava starch-zinc nanocomposite film was determined for packaging fresh-sliced okra. Samples of the films, with thickness ranging between 15– 17µm, were developed from the blends of 24g of cassava starch, 0–2 % zinc nanoparticles (NP) and 45–55 % glycerol in 600 ml distilled water. The ideal film was determined by optimizing the film processing parameters using Box-Behnken Design in Surface Response Methodology. It was subsequently used to package fresh-sliced okra at 10– 27oC temperature and 3– 9 days storage period; and compared with a low density polyethylene film (LDPE, 10 µm). The results showed that the 17µm thick film, whose desirability function is closer to the optimal goal, gave values of 7.4 × 104 CFU/g, 21.62 mg/ 100g, 0.44 mg/l and 10.46 IU for bacteria count, ascorbic acid, titratable acidity and β-carotene contents, respectively. Also, there was a progressive decrease in the quality of the packaged products with an increase in the temperature and the storage period (poC was not significant. Thus, the nanocomposite film can essentially be used for the packaging of fresh-sliced okra.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/282
dc.publisherJournal of Applied Packaging Research
dc.titleOptimization of Processing Parameters of Nanocomposite Film for Fresh Sliced Okra Packaging
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