Research on the use of starch from jackfruit seeds to develop thin films for instant noodle seasoning packaging

Abstract

Research on the extraction of starch from jackfruit seeds for the development of thin films for instant noodle seasoning packaging highlights the potential of jackfruit seeds as a viable starch source. With a starch yield of 16.2% and an amylose content of 29.74%, jackfruit seed starch demonstrates excellent suitability for film formation. Membrances formulated with jackfruit seed starch (50%), polyvinyl alcohol (PVA, 30%), and gelatin (20%) exhibit optimal properties, including tensile strength, elongation and complete disintegration in water at 90℃ within 3 minutes. These characteristics make the membranes highly suitable suitable for application in instant noodle seasoning packaging.