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Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties.
Int J Biol Macromol. 2020 Nov 15; 163:766-775.IJ

Abstract

Starch-chitosan blend films are considered promising raw materials for producing active food packaging film, especially by adding active compounds such as essential oil. Active edible sugar palm starch (SPS)-chitosan (CH) films carrying extra virgin olive oil (EVOO) were fabricated. Tensile strength (TS) and elongation at break (EB), thermal stability, barrier properties, antioxidant and antimicrobial activity of the CH/SPS-EVOO blend films are reported in this study. The structure of produced films associated with compatibility caused by interaction of film components were evaluated by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction. The increase in concentration of EVOO (extra virgin olive oil) in CH/SPS-EVOO blend films increased the thermal stability and antioxidant activity whereas reduction was observed on surface roughness. The addition of EVOO (2.0% w/w) in CH/SPS matrix increased the tensile strength (158.1%) and elongation at break (224.6%). The formation of hydrogen bonds between CH-SPS and EVOO blend was confirmed by the FTIR spectra. Experimental results indicated that the optimum EVOO content for the CH/SPS-based film was 2% w/w, so that the film possesses the potential for the intended application as an active biocomposite film and can replace the use of pure CH/SPS film.

Authors+Show Affiliations

Department of Chemical Education, Universitas Syiah Kuala, Darussalam Banda Aceh 23311, Indonesia. Electronic address: muhammadhasan.kimia@unsyiah.ac.id.Department of Chemical Education, Universitas Syiah Kuala, Darussalam Banda Aceh 23311, Indonesia.Department of Chemical Education, Universitas Syiah Kuala, Darussalam Banda Aceh 23311, Indonesia.Department of Chemical Education, Universitas Syiah Kuala, Darussalam Banda Aceh 23311, Indonesia.Department of Microbiology, School of Medicine, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia.Department of Chemistry, Institut Teknologi Sepuluh Nopember (ITS) Surabaya, Kampus ITS Sukolilo, Surabaya 60111, Indonesia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32659396

Citation

Hasan, M, et al. "Active Edible Sugar Palm Starch-chitosan Films Carrying Extra Virgin Olive Oil: Barrier, Thermo-mechanical, Antioxidant, and Antimicrobial Properties." International Journal of Biological Macromolecules, vol. 163, 2020, pp. 766-775.
Hasan M, Rusman R, Khaldun I, et al. Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties. Int J Biol Macromol. 2020;163:766-775.
Hasan, M., Rusman, R., Khaldun, I., Ardana, L., Mudatsir, M., & Fansuri, H. (2020). Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties. International Journal of Biological Macromolecules, 163, 766-775. https://doi.org/10.1016/j.ijbiomac.2020.07.076
Hasan M, et al. Active Edible Sugar Palm Starch-chitosan Films Carrying Extra Virgin Olive Oil: Barrier, Thermo-mechanical, Antioxidant, and Antimicrobial Properties. Int J Biol Macromol. 2020 Nov 15;163:766-775. PubMed PMID: 32659396.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Active edible sugar palm starch-chitosan films carrying extra virgin olive oil: Barrier, thermo-mechanical, antioxidant, and antimicrobial properties. AU - Hasan,M, AU - Rusman,Rusman, AU - Khaldun,Ibnu, AU - Ardana,Linda, AU - Mudatsir,Mudatsir, AU - Fansuri,H, Y1 - 2020/07/11/ PY - 2020/05/03/received PY - 2020/06/14/revised PY - 2020/07/08/accepted PY - 2020/7/14/pubmed PY - 2020/7/14/medline PY - 2020/7/14/entrez KW - Active edible film KW - Chitosan KW - Extra virgin olive oil KW - Sugar palm starch SP - 766 EP - 775 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 163 N2 - Starch-chitosan blend films are considered promising raw materials for producing active food packaging film, especially by adding active compounds such as essential oil. Active edible sugar palm starch (SPS)-chitosan (CH) films carrying extra virgin olive oil (EVOO) were fabricated. Tensile strength (TS) and elongation at break (EB), thermal stability, barrier properties, antioxidant and antimicrobial activity of the CH/SPS-EVOO blend films are reported in this study. The structure of produced films associated with compatibility caused by interaction of film components were evaluated by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction. The increase in concentration of EVOO (extra virgin olive oil) in CH/SPS-EVOO blend films increased the thermal stability and antioxidant activity whereas reduction was observed on surface roughness. The addition of EVOO (2.0% w/w) in CH/SPS matrix increased the tensile strength (158.1%) and elongation at break (224.6%). The formation of hydrogen bonds between CH-SPS and EVOO blend was confirmed by the FTIR spectra. Experimental results indicated that the optimum EVOO content for the CH/SPS-based film was 2% w/w, so that the film possesses the potential for the intended application as an active biocomposite film and can replace the use of pure CH/SPS film. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/32659396/Active_edible_sugar_palm_starch_chitosan_films_carrying_extra_virgin_olive_oil:_Barrier_thermo_mechanical_antioxidant_and_antimicrobial_properties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(20)33830-7 DB - PRIME DP - Unbound Medicine ER -