The application of eggshell and roselle extract in cornstarch-based smart edible film

Abstract Packaging technology is essential to prolong the shelf life during storage. Meanwhile, plastic is a commonly utilized material. Due to environmental concerns, an alternative to plastic is needed. The cornstarch-sorbitol mixture can be used as an environmentally friendly film packaging material. Moreover, the infusion of active agents such as anthocyanin from roselle extract and the addition of eggshell can be proposed to produce smart edible films. The research examines the characteristics of the smart edible film made of cornstarch with the infusion of roselle flower extract and eggshell powder. A total of six formulas were applied as treatment, which was cornstarch, gelatin, sorbitol (CGS) as control; control + eggshell (CGSE); control + roselle extract 1:5 w/v (CGSR); control + eggshell + roselle extract 1:5 w/v (CGSER5); control + eggshell + roselle extract 1:10 w/v (CGSER10); control + eggshell + roselle extract 1:15 w/v (CGSER15). The result showed that infusion of roselle extract increases the phenolic, anthocyanin content and antioxidant activity compared to the control. Meanwhile, decreased roselle flower extract concentration reduces the phenolic and anthocyanin contents and the capability to act as an antioxidant. Thus, the tensile strength was decreased by the presence of roselle extract. On the other hand, the tensile strength of edible film was significantly increased by the presence of eggshells. Nevertheless, the elongation was decreased. Morphological changes can be observed from scanning electron microscopy (SEM) and optical data. The changes in steamed chicken quality were detected during storage by the color of the edible film, as confirmed by the stored steamed chicken's pH value, total plate count, and sensory quality.