Formulation and performance of edible biopolymer pouches: a novel delivery system for instant soup seasoning

Abstract

Plastic waste and pollution are on the rise, and ready-to-eat (RTE) foods such as instant noodle cups are a significant source of plastic pollution. In addition to external plastic coverings, internal plastics protect the seasonings for consumption. This study aimed to develop an edible and soluble packaging material to replace the internal seasoning packaging material using varied concentrations of chitosan, carboxymethyl cellulose (CMC), and inulin. Eight packaging films were developed from the combinations and evaluated for physical properties, mechanical properties, and protective qualities for instant noodle seasonings, as well as their effect on the final broth. The strongest mechanical properties were observed in S1.2 with a tensile strength of 6.42 MPa and an elongation at break of 35.77%, while the eight samples exhibited tensile strengths ranging from 0.74 to 9.96 MPa and elongations at break from 10.72 to 35.77%. The solubility varied between samples at all temperatures, and sample S1.1 showed the greatest difference in solubility cross temperature ranges, with an increase in solubility from 55% at 50 °C to nearly 80% at 90 °C. Other samples demonstrated higher total solubility, but smaller differences across temperature ranges. Upon application, the formulations showed different impacts on the pH, viscosity, or total soluble solids of the broth, with many showing no statistical difference on at least two parameters. Several of these formulations show great potential as edible and soluble packaging for seasonings and can provide an avenue for plastic reduction in a large product market.