Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin

Aloe vera is a medicinal plant with antioxidant and antibacterial properties. Aloe vera benefits include reducing dental plaque, accelerating wound healing, preventing wrinkles, and managing blood sugar. These beneficial therapeutic properties of Aloe vera have been employed for several commercial a...

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Main Author: Shamsudin, Rabi’atul Husniah Farhana
Format: Student Project
Language:English
Published: 2024
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/101955/1/101955.pdf
https://ir.uitm.edu.my/id/eprint/101955/
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Institution: Universiti Teknologi Mara
Language: English
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spelling my.uitm.ir.1019552024-10-24T04:01:23Z https://ir.uitm.edu.my/id/eprint/101955/ Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin Shamsudin, Rabi’atul Husniah Farhana Polymers. Macromolecules Aloe vera is a medicinal plant with antioxidant and antibacterial properties. Aloe vera benefits include reducing dental plaque, accelerating wound healing, preventing wrinkles, and managing blood sugar. These beneficial therapeutic properties of Aloe vera have been employed for several commercial applications. Driven by the urgent need to replace current non-biodegradable packaging, research is turning to Aloe vera as a key ingredient in innovative polymer-based film solutions. Therefore, this study aims to prepare Aloe vera blend chitosan and polyvinyl alcohol film based for food packaging, and to determine the physical, chemical, and mechanical properties of film via thickness test, moisture content test, total soluble matter test, swelling test, biodegradability test and tensile test. The film was successfully prepared using PVA, chitosan and aloe vera. In this study, by adding Aloe vera, the thickness of the film is decreased from 0.67 mm to 0.10 mm. The moisture content for combination of Aloe vera, chitosan and PVA is 11.02% which is low and suitable for food packaging application. The Total Soluble Matter for the prepared film is 37.76%. A lower percentage indicates slower dissolution in water which is good for food packaging. The film-based swelling test yielded a satisfactory result of 38.30%, indicating that the function and appearance of food packaging remain unaffected by low swelling percentages. Tensile test is 33.33% MPa indicate that adding Aloe vera will improve the mechanical strength. Overall, the prepared Aloe vera blend with chitosan and polyvinyl alcohol film as food packaging was successful. 2024-02 Student Project NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/101955/1/101955.pdf Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin. (2024) [Student Project] (Submitted)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Polymers. Macromolecules
spellingShingle Polymers. Macromolecules
Shamsudin, Rabi’atul Husniah Farhana
Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin
description Aloe vera is a medicinal plant with antioxidant and antibacterial properties. Aloe vera benefits include reducing dental plaque, accelerating wound healing, preventing wrinkles, and managing blood sugar. These beneficial therapeutic properties of Aloe vera have been employed for several commercial applications. Driven by the urgent need to replace current non-biodegradable packaging, research is turning to Aloe vera as a key ingredient in innovative polymer-based film solutions. Therefore, this study aims to prepare Aloe vera blend chitosan and polyvinyl alcohol film based for food packaging, and to determine the physical, chemical, and mechanical properties of film via thickness test, moisture content test, total soluble matter test, swelling test, biodegradability test and tensile test. The film was successfully prepared using PVA, chitosan and aloe vera. In this study, by adding Aloe vera, the thickness of the film is decreased from 0.67 mm to 0.10 mm. The moisture content for combination of Aloe vera, chitosan and PVA is 11.02% which is low and suitable for food packaging application. The Total Soluble Matter for the prepared film is 37.76%. A lower percentage indicates slower dissolution in water which is good for food packaging. The film-based swelling test yielded a satisfactory result of 38.30%, indicating that the function and appearance of food packaging remain unaffected by low swelling percentages. Tensile test is 33.33% MPa indicate that adding Aloe vera will improve the mechanical strength. Overall, the prepared Aloe vera blend with chitosan and polyvinyl alcohol film as food packaging was successful.
format Student Project
author Shamsudin, Rabi’atul Husniah Farhana
author_facet Shamsudin, Rabi’atul Husniah Farhana
author_sort Shamsudin, Rabi’atul Husniah Farhana
title Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin
title_short Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin
title_full Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin
title_fullStr Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin
title_full_unstemmed Eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / Rabi’atul Husniah Farhana Shamsudin
title_sort eco-friendly aloe vera blend chitosan and polyvinyl alcohol film-based for food packaging / rabi’atul husniah farhana shamsudin
publishDate 2024
url https://ir.uitm.edu.my/id/eprint/101955/1/101955.pdf
https://ir.uitm.edu.my/id/eprint/101955/
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