LAKASABrowsing by Author "Urtal, Jerimy L."

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Characterization of canistel (Pouterid campechiana) starch based edible film
(Don Mariano Marcos Memorial State University - Mid La Union Campus, 2025-05) Capangpangan, Jeremi P.; Macawille, Shanine Marie O.; Mangaoang, Sean Emmanuel N.; Urtal, Jerimy L.
This study evaluated the physicochemical properties of canistel starch-based edible films incorporating different additives: pectin, wheat flour, and cornstarch. A completely randomized design (CRD) was used to analyze the effects of these formulations on color, pH, transparency, solubility, moisture content, water activity, water absorption, and biodegradability. Color analysis revealed that pectin-containing films were the lightest and had a bluish hue, while those without additives were darker and more yellow-red. The pH ranged from 4.95 to 5.51, maintaining mild acidity favorable for stability. Transparency and solubility varied significantly, with pectin-based films being the most opaque and least soluble. Water absorption and biodegradability tests indicated that pectin-enhanced films exhibited superior water resistance and the highest biodegradability (71.14% weight loss). In contrast, additive-free films had the highest solubility and lowest degradation. These findings demonstrate the potential of canistel starch-based films for diverse food packaging applications.