The study of edible film production from unriped banana flour and riped banana puree

The edible film made from banana flour and banana puree (Musa AAA) were estimated the mechanical properties, water vapor permeability (WVP), color and solubility. The potassium metabisulfite (KMS) and ascorbic acid were used as the browning prevention chemicals. The banana flour film had 3x2 factorials experiment design (Flour 3% and 5%, glycerol 1% and 2% and 2 chemicals KMS and ascorbic acid). The results showed that the film made from banana flour was higher tensile strength (TS), elongation (E), water vapor permeability (WVP) and L value than the film made from banana puree. The KMS affected high L value and low b value in the both of banana flour film and banana puree film. The suitable treatment of banana film was the film made from banana flour which treated with KMS and composed of 5% banana flour and 2% glycerol. The obtained film would be applicable for food packaging to protect foods