Research Article Process Development for Edible Film Preparation Using Avocado Seed Starch: Response Surface Modeling and Analysis for Water-Vapor Permeability R. Ramesh , 1 Hemalatha Palanivel , 2 S. Venkatesa Prabhu , 1 Belachew Zegale Tizazu , 1 and Adugna Abdi Woldesemayat 2 1 Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia 2 Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia Correspondence should be addressed to Hemalatha Palanivel; hemalatha.palanivel@aastu.edu.et Received 24 June 2021; Accepted 2 August 2021; Published 12 August 2021 Academic Editor: Samson Jerold Samuel Chelladurai Copyright © 2021 R. Ramesh et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Starch-based edible ﬁlms are gaining huge interest in food packaging industries. In the present work, avocado seed starch (ASS) wasextractedandusedtodevelopanedibleﬁlm.einﬂuenceoffourimportantprocessfactors,starch,agar,sorbitol,andTween- 20, was studied on one of the important barrier properties, water-vapor permeability (WP), of developed edible ﬁlm. e three- level RSM design with Box–Behnken approach was carried out to investigate the ﬁlm property, WP. ASS-based edible ﬁlms were prepared by the casting method. e results revealed that the increment in the contents of Tween-20 and sorbitol reduces the WP of the ﬁlm. Using the response surface analysis, the eﬀect of the aforementioned factors was analyzed; they showed signiﬁcant impact on WP. To predict the inﬂuence of the selected process parameters, a second-order polynomial equation was constructed. Additionally, Pareto analysis of variance was employed over the obtained results to investigate the signiﬁcance of the developed process model. 1. Introduction Petroleum-based non-biodegradable polymeric wastes are signiﬁcantly increasing the ecological impacts and creating huge global concern. Hence, there is an imperative re- quirement to develop eco-friendly bio-based materials to alternate the nonrenewable plastic materials [1, 2]. Cellulose derivatives, proteins, gums, lipids, and starch are well- knownbiopolymersthatarecommonlyusedasrawmaterial forbiodegradableﬁlms.Speciﬁcally,forpackagingprocessed or fresh foods, these biopolymers oﬀer signiﬁcant contri- bution of preparing thin edible ﬁlms [3]. One of the abundant, nontoxic, and renewable resources is starch that has the potential capability of forming continuous matrix [4–6]. Starch has the potential advantage of being com- parativelylowcost.Itisabletoformﬁlmsthathaveasimilar characteristic to synthetic polymers such as being odorless, transparent, and tasteless and having oxygen permeability resistance. However, the ﬁlms prepared using starch gen- erally require the amalgamation of plasticizer for reducing their brittleness. Another important ingredient for prepar- ing eco-friendly packaging ﬁlms is agar, which is a biode- gradable polysaccharide [7–9]. It is used as a cohesive mediator in the polymeric chain and provides better im- provisation in properties related to mechanical and barrier possessions [10, 11]. During the preparation of edible ﬁlms, hydrophobic constituents (surfactants) are added to de- crease the hygroscopicity of the ﬁlms that can provide ap- preciable desirability [12]. Diﬀerent studies have reported about the investigation of behavior of water-vapor perme- ability (WP) on edible ﬁlm with respect to diﬀerent factors [13]. e combined eﬀect of starch extracted from avocado Hindawi Advances in Materials Science and Engineering Volume 2021, Article ID 7859658, 7 pages https://doi.org/10.1155/2021/7859658