The effect of cassava starch concentration on the characteristics of red dragon fruit peel with eggshell-based smart edible packaging

Food packaging plays an essential role in protecting food from loss of quality. Recent developments in food packaging research include innovative smart edible films. The edible film could be made of fruit peel waste combined with eggshell powder. To rely solely on these ingredients leads to a brittle structure of edible film. Thus, cassava starch can be added to increase the physicochemical characteristics. This research aimed to develop smart edible packaging using red dragon fruit peel enriched with eggshell powder and different concentrations of starch. A total of six concentrations of cassava starch were formulated to produce smart edible film, which are 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, and 3.0%. The measured parameters were total anthocyanin and phenolic contents, DPPH radical scavenging activity, tensile strength, elongation, water vapor transmission rate (WVTR), and smart edible film morphological characteristics. Furthermore, edible film was used for steamed chicken packaging. The changes in total plate count and pH of steamed chicken during storage were measured, and the color of edible film and steamed chicken aroma were also determined. The results revealed that adding cassava starch significantly decreases (p<0.05) the anthocyanin, phenolic and antioxidant activity, and elongation. To some extent, the tensile strength was increased. Meanwhile, the WVTR of edible film decreased. Moreover, the increase of cassava starch concentration can inhibit microbial growth. Red dragon fruit peel-based smart edible film can be used as smart packaging and has the potential to prolong the shelf life of food packaged.