A comparative evaluation of the antioxidant property between banana starch-based edible films with and without the inclusion of silicon dioxide nanoparticles

• Published in: Hyperfine interactions Vol. 245; no. 1
• Main Authors: Shaik, Raheena, Siva, Shankar V
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Nature B.V 09.08.2024
• Subjects: Antioxidants; Food; Group theory; Lipids; Nanoparticles; Shelf life; Silicon dioxide; Statistical analysis
• ISSN: 0304-3843; 1572-9540
• DOI: 10.1007/s10751-024-02060-3

The main objective of this research is to find out how the inclusion of silicon nanoparticles in edible films made from banana starch powder will affect their antioxidant properties. Banana starch was cast-molded to prepare edible films with different amount of additives. The percent increase in silicon nanoparticles (SiO2) incorporated into each sample film at different levels (1, 2 and 3 wt%) was calculated by taking the ratio of weight% SiO2 to total weight% (Total degrees). They were given names as banana starch; banana starch with SiO2 while control group was called such. One thousand three hundred and twenty samples are formed by two hundred sets, where each set consists of twenty samples. Such an independent sample test should have a statistical power level of 80%. Different blends of edible films were analyzed for their antioxidant properties and biochemical films made from different combinations as scientific studies showed. Antioxidant capacities absorbed by the experimental group were higher compared to control group and the antioxidant capacities of GM corn group were 4 mol/g, which is greater than 7 occupied in the control group. This is practically significant at p < 0.05 mol/g. Long-lasting food items can be coated with antioxidants that are safe for consumption through edible coatings. Oxidative processes occur when there are no antioxidants that slow down lipid breakdown and degradation of other perishable elements in packed food enhancing its shelf life.