Date of Completion

2024

Document Type

Thesis

Degree Name

Bachelor of Science in Biochemistry

Keywords

Musa balbisiana, saba banana peelings, soft gel capsule, starch-based film, Iotacarrageenan, gelatinization

Abstract

Starch is found to be an alternative ingredient for gelatin due to its thickening ability and high solubility in biological fluids. In this study, unripe saba banana peelings were the source of starch in the formulation of starch films needed for soft gel capsules. The peelings were homogenized, filtered, dried, and sieved to extract the native starch, then subjected to iodine-starch test, determination of gelatinization temperature and melting point, loss on drying, and amylose content. The starch films were formulated from the native starch (NF) alone, and from iota-carrageenanmodified starch (IMF), and were subjected to evaluations to determine the moisture content and melting temperature. With a percentage yield of 1.02%, the formation of blue-black color, and 13.94% moisture indicated the positive presence of starch. However, gelatinization temperature of 112.99 °C , and 41.2% amylose indicated presence of impurities. The melting temperature (Tm) of the starch films, both NF and IMF, were determined at 60-80oC which implied no significant difference; but the moisture content, 52.16% for NF, 43.09% for IMF, was affected by the addition of iota-carrageenan due to the disruption of the starch-water hydrogen bonds. Nonetheless, the obtained moisture content for both were higher than the accepted value, affecting their mechanical properties. Thus, without further modification and optimization, and use of relative humidity controlling equipment, the production of alternative soft gel capsules from banana starch would be unachievable.

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