10:00 am - 11:00 am
A graduate exam seminar is a presentation of the student’s final research project for their degree.
This is an ALES course-based MSc Final Exam Seminar by Jenifer Johnson. This seminar is open to the general public to attend.
Meeting ID: 932 0865 3168 Passcode: 024224
Find your local number: https://ualberta-ca.zoom.us/u/aeaem30nIO
Project Title: Review on Food Packaging: A study on films from Jackfruit seed, an exotic fruit by-product
MSc with Dr. Marleny Aranda Saldana
Packaging plays a very important role in the shelf life and quality of food products. Improper packaging leads to loss in sensory and nutritional properties as well as reduced shelf life. As petroleum-based packaging film waste is an environmental issue that must be reduced, recent research has focused on bio-based packaging films that use biopolymers such as starch and protein. These biopolymers are readily available at a low cost and are considered biodegradable. Starch based films are the most cost-efficient films but they have poor mechanical and thermal properties. These properties could be improved with the use of additives, plasticizers, other polymers, or by chemical or physical modification. Plasticizers improve the flexibility of films by forming interactions with the biopolymers. Jackfruit seed is a good starch source (94%) for packaging films. Therefore, this study aimed at using Jackfruit seed powder, considered a waste in North America, and a delicacy in Asia, to produce films. Glycerol was used as a plasticizer at different concentrations with respect to Jackfruit seed powder. The films were produced by adding the glycerol before or after gelatinisation. The films made with 42% of glycerol had good transparency, gloss, flexibility, and non-stickiness. Increasing the glycerol concentrations reduced the transparency and gloss of the films, but increased moisture content and film flexibility. The films formed with adding glycerol before gelatinisation were smoother and clearer than the films formed by adding glycerol after gelatinisation, with better transparency values and gloss values. The films were easily formed without further purification of the flour in a short time. With further optimisation, Jackfruit seed powder can be used to form good films, with tailored properties.