Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability

Starch-based edible films are gaining huge interest in food packaging industries. In the present work, avocado seed starch (ASS) was extracted and used to develop an edible film. The influence of four important process factors, starch, agar, sorbitol, and Tween-20, was studied on one of the important barrier properties, water-vapor permeability (WP), of developed edible film. The three-level RSM design with Box–Behnken approach was carried out to investigate the film property, WP. ASS-based edible films were prepared by the casting method. The results revealed that the increment in the contents of Tween-20 and sorbitol reduces the WP of the film. Using the response surface analysis, the effect of the aforementioned factors was analyzed; they showed significant impact on WP. To predict the influence of the selected process parameters, a second-order polynomial equation was constructed. Additionally, Pareto analysis of variance was employed over the obtained results to investigate the significance of the developed process model.