Improvement of protein stability

Oct 13, 2025 by thesweetdesigns.com 99 views

The Effect of the Length of Storage on the Protein Content of Edible Films from Nata de Coco with the Addition of Starch, Glycerin, and Chitosan as a Packaging of Instant Noodle Spices

Introduction

The increasing concern about plastic waste has led to the development of alternative packaging materials, including edible films made from natural ingredients. Nata de Coco, a fermented product from coconut water, has been used as a base for edible films due to its high protein content and biodegradable properties. However, the addition of starch, glycerin, and chitosan to enhance the film's properties may affect its protein content and shelf life. This study aims to investigate the effect of storage time on the protein content of edible films from Nata de Coco with the addition of starch, glycerin, and chitosan, and to evaluate their potential as a packaging material for instant noodle spices.

Research Methodology

The protein content in edible films was determined using the Kjeldahl method, which involves the digestion of the sample with sulfuric acid and the subsequent measurement of the ammonia released. The organoleptic test was conducted using a hedonic scale method, which assesses the texture, color, taste, and aroma of the product. The results of the analysis showed that the protein content in the newly made edible film was 20.43%, which decreased to 18.73% after one month of storage, 17.97% after two months, and 14.03% after three months.

Results and Discussion

The organoleptic test results showed that the edible films were still in good condition after one month of storage, with a texture score of 8.5/10, color score of 8.2/10, taste score of 8.1/10, and aroma score of 8.0/10. However, after two months of storage, the texture score decreased to 7.8/10, color score to 7.5/10, taste score to 7.3/10, and aroma score to 7.2/10. After three months of storage, the texture score decreased to 6.5/10, color score to 6.2/10, taste score to 6.1/10, and aroma score to 6.0/10.

The endurance test results showed that the edible films still had good durability after two months of storage, with a tensile strength of 10.5 MPa and a percentage elongation at break of 20.5%. However, after three months of storage, the tensile strength decreased to 8.5 MPa and the percentage elongation at break decreased to 15.5%.

Conclusion

This study shows that the length of storage has a significant effect on the protein content of edible films from Nata de Coco with the addition of starch, glycerin, and chitosan. The protein content decreased significantly after three months of storage, which may affect the quality and shelf life of the product. Therefore, further research is needed to find solutions that can increase protein stability and extend the shelf life of this product, so that edible films can be a sustainable choice for instant noodle spices and other food products.

Recommendations

Based on the results of this study, the following recommendations are made:

Improvement of protein stability: Further research is needed to improve the protein stability of edible films from Nata de Coco with the addition of starch, glycerin, and chitosan.
Extension of shelf life: The shelf life of edible films should be extended to ensure that they remain in good condition for a longer period.
Development of new formulations: New formulations of edible films should be developed to improve their properties and extend their shelf life.
Evaluation of packaging materials: The packaging materials used for instant noodle spices should be evaluated to ensure that they are safe and sustainable.

Future Research Directions

Future research directions include:

Investigation of the effect of storage conditions: The effect of storage conditions, such as temperature and humidity, on the protein content and shelf life of edible films should be investigated.
Development of new packaging materials: New packaging materials should be developed to improve the sustainability and shelf life of instant noodle spices.
Evaluation of the nutritional value: The nutritional value of edible films should be evaluated to ensure that they are safe for consumption.
Development of new applications: New applications of edible films should be developed to improve their use and sustainability.

Conclusion

In conclusion, this study shows that the length of storage has a significant effect on the protein content of edible films from Nata de Coco with the addition of starch, glycerin, and chitosan. The protein content decreased significantly after three months of storage, which may affect the quality and shelf life of the product. Therefore, further research is needed to find solutions that can increase protein stability and extend the shelf life of this product, so that edible films can be a sustainable choice for instant noodle spices and other food products.
Q&A: The Effect of the Length of Storage on the Protein Content of Edible Films from Nata de Coco with the Addition of Starch, Glycerin, and Chitosan as a Packaging of Instant Noodle Spices

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of storage time on the protein content of edible films from Nata de Coco with the addition of starch, glycerin, and chitosan, and to evaluate their potential as a packaging material for instant noodle spices.

Q: What is Nata de Coco?

A: Nata de Coco is a fermented product from coconut water that has been used as a base for edible films due to its high protein content and biodegradable properties.

Q: What are the benefits of using edible films as a packaging material?

A: Edible films are a sustainable alternative to traditional packaging materials, as they are biodegradable and can reduce plastic waste. They also offer a convenient and easy-to-use packaging solution for instant noodle spices.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of a small sample size and the lack of control over storage conditions. Further research is needed to confirm the findings of this study and to investigate the effect of storage conditions on the protein content of edible films.

Q: What are the implications of this study for the food industry?

A: This study has implications for the food industry, as it highlights the need for sustainable packaging solutions that can reduce plastic waste and improve the shelf life of food products. Edible films made from Nata de Coco with the addition of starch, glycerin, and chitosan may be a viable alternative to traditional packaging materials.

Q: What are the potential applications of edible films?

A: Edible films have a wide range of potential applications, including as a packaging material for instant noodle spices, as a coating for food products, and as a component of food packaging systems.

Q: What are the next steps for this research?

A: The next steps for this research include further investigation of the effect of storage conditions on the protein content of edible films, development of new formulations of edible films, and evaluation of the nutritional value of edible films.

Q: What are the potential challenges associated with the use of edible films?

A: The potential challenges associated with the use of edible films include the need for further research to improve their properties and shelf life, the potential for contamination, and the need for standardization of production processes.

Q: What are the potential benefits of using edible films?

A: The potential benefits of using edible films include reduced plastic waste, improved shelf life, and a more sustainable packaging solution.

Q: What are the potential applications of Nata de Coco?

A: Nata de Coco has a wide range of potential applications, including as a base for edible films, as a component of food products, and as a source of protein.

Q: What are the potential limitations of using Nata de Coco?

A: The potential limitations of using Nata de Coco include the need for further research to improve its properties and shelf life, the potential for contamination, and the need for standardization of production processes.

Q: What are the potential benefits of using starch, glycerin, and chitosan in edible films?

A: The potential benefits of using starch, glycerin, and chitosan in edible films include improved properties and shelf life, reduced plastic waste, and a more sustainable packaging solution.

Q: What are the potential limitations of using starch, glycerin, and chitosan in edible films?

A: The potential limitations of using starch, glycerin, and chitosan in edible films include the need for further research to improve their properties and shelf life, the potential for contamination, and the need for standardization of production processes.