Preparation and characterization of active film made from arrowroot starch/PVA film and isolated quercetin from shallot (Allium cepa L. var, aggregatum) Available to Purchase

Active films were prepared by adding of quercetin isolates into arrowroot starch/ PVA-citric acid crosslinked film. The quercetin was isolated by macerating shallot skin in ethanol (70%) and then fractionated column chromatography method using the Solvent Gradient Polarity elution technique. The isolates antioxidant activity was determined by DPPH method using pure quercetin as the standard. The active film samples consisted of a film without antioxidants (C) as the negative control, a film with pure quercetin (Q) as the positive control and a film plus quercetin isolate (IQ). Active film characterization included thickness, water vapor permeability, water uptake, tensile strength, elongation brake, FTIR, thermal properties, crystallinity and morphology of the surface film. Active films were applied as dodol (glutinous rice jam) packaging the oxidation rate in dodol samples was determined from its peroxide number on the 0^th, 3^rd, 6^th and 10^th. The results showed that the quercetin isolates had an antioxidant activity ranging from 66 -88% was slightly lower than the quercetin standard (85-94%). The active film characterization suggested that adding antioxidant ingredients significantly affects Water Vapour Pressure but did not significant other properties. Result confirmed that the films with quercetin isolates provided the inhibition activity of oil oxidation rate occurs in dodol. Based on these results, the film has the potentiality to be applied as an active packaging.