Properties of Biodegradable Films based on Pectin, Mango Kernel Flour and Unrefined Palm Oil

Year : 2025 | Volume : 13 | Issue : 06 | Page : 52 62
    By

    Niamien Ahou Andreah Flaure,

  • Adjouman Yao Desiré,

  • Soro Songuimondenin,

  • Kouassi Hermann Antonin,

  • Kouame Nguessan Hermann,

  • Konan Kouassi Hubert,

  1. PhD student, Laboratory of Biotechnology and Bioprocesses (LBB), UFR Food Sciences and Technologies (STA), Nangui ABROGOUA University, Abidjan, Côte d’Ivoire
  2. PhD, Department of Edible coatings and biodegradable packaging, Laboratory of Food Biochemistry and Tropical Product Technologies (LBATPT), UFR Food Sciences and Technologies (STA), Nangui ABROGOUA University, Abidjan, Côte d’Ivoire
  3. PhD, Department of Biochemistry and Food Technology, Laboratory of Biotechnology and Bioprocesses (LBB), UFR Food Sciences and Technologies (STA), Nangui ABROGOUA University, Abidjan, Côte d’Ivoire
  4. PhD, Department of Biochemistry and Food Technology, Laboratory of Food Biochemistry and Tropical Product Technologies (LBATPT), UFR Food Sciences and Technologies (STA), Nangui ABROGOUA University, Abidjan, Côte d’Ivoire
  5. PhD student, Laboratory of Biotechnology and Bioprocesses (LBB), UFR Food Sciences and Technologies (STA), Nangui ABROGOUA University, Abidjan, Côte d’Ivoire
  6. Professor, Department of Biochemistry and Food Technology, Laboratory of Biotechnology and Bioprocesses (LBB), UFR Food Sciences and Technologies (STA), Nangui ABROGOUA University, Abidjan, Côte d’Ivoire

Abstract

This study allowed to develop biodegradable films based on pectin, incorporating mango kernel flour and unrefined palm oil, whose physical and mechanical properties were investigated. Results highlighted the feasibility of developing of these composite films. The film properties showed variability in color, physical, barrier and mechanical properties, depending to concentration of ingredients. Biodegradable films obtained are homogeneous, non-cracked, uniform, and color is mainly orange. Opacity of films increased with the amount of palm oil and mango kernel ranging from 2,382 to 5,587 nm UA. Adding of mango kernel resulted in an increase of films thickness. Humidity of the films varied significantly from 17.66 to 32.47% for F2 and F1, respectively. When amount of mango kernel flour increased from 5 to 15% (F3, F5 and F6), solubility decreased. A significant difference in WVP was observed only between films F3 and F5 (1.13 e-7 and 1.64 e-07 g.Pa-1.s-1.m-1, respectively). Regarding mechanical properties, F3 had higher tensile strength (5.5 MPa), followed by F2, F6, F1, and F4, whose film strength values were around 4.5 MPa. Elongation ranged from 9.12% to 19.24% for F3 and F6, respectively. Furthermore, it would be wise to assess the conservation potential of films produced on perishable fruits and vegetables.

Keywords: Composite film, Experimental design, mechanical properties, Palm oil, Côte d’Ivoire

[This article belongs to Journal of Polymer & Composites ]

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How to cite this article:
Niamien Ahou Andreah Flaure, Adjouman Yao Desiré, Soro Songuimondenin, Kouassi Hermann Antonin, Kouame Nguessan Hermann, Konan Kouassi Hubert. Properties of Biodegradable Films based on Pectin, Mango Kernel Flour and Unrefined Palm Oil. Journal of Polymer & Composites. 2025; 13(06):52-62.
How to cite this URL:
Niamien Ahou Andreah Flaure, Adjouman Yao Desiré, Soro Songuimondenin, Kouassi Hermann Antonin, Kouame Nguessan Hermann, Konan Kouassi Hubert. Properties of Biodegradable Films based on Pectin, Mango Kernel Flour and Unrefined Palm Oil. Journal of Polymer & Composites. 2025; 13(06):52-62. Available from: https://journals.stmjournals.com/jopc/article=2025/view=229384


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Regular Issue Subscription Original Research
Volume 13
Issue 06
Received 27/05/2025
Accepted 18/08/2025
Published 15/09/2025
Publication Time 111 Days
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