Concentration and Temperature Level Influenced the Optical Properties of Citrus Peel‐Based Edible Film

Abstract The use of plastic as a primary material for food packaging is on the rise. Edible films have been extensively developed as an alternative to replace plastic. This study aims to ascertain the formulation of edible film made from citrus peel pectin concentrations (0.5%, 1%, 1.5%, 2%, and 2.5%) and temperature treatments (80 and 25 °C). The results indicate that an increase in pectin concentration in the edible film formulation significantly influences an increase in thickness and a decrease in transparency and light transmittance in the entire visible light range (400–700 nm) ( p < 0.05). Meanwhile, heat treatment on the edible film has significantly impact only on the transparency and light transmission. The ∆ E and light transmission values range from 3.48 to 9.69 (without heat), 3.59 to 11.52 (heat treatment) and 0.85 to 87.55 (without heat), 0.6 to 89.35 (heat treatment), respectively. Thus, the study concludes that orange peel‐based pectin demonstrates potential as a material for the development of edible film.