The objective of this investigation was to develop a starch-methylcellulose edible film by evaluating and optimising the combined effects of plasticiser (glycerol) content and blending levels of methylcellulose (MC) with starch on film properties using response surface methodology. The study investigated the influence of two independent variables (plasticiser and MC content) on the water solubility, water vapour permeability (WVP) and mechanical properties of edible films. Formulation with MC and starch ratio (w/w, dry basis) of 31:69 and glycerol content of 20% was identified as optimal for edible film production and acceptable functional properties in the film during use.
