Tags

Type your tag names separated by a space and hit enter

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil.
Acta Sci Pol Technol Aliment. 2021 Jan-Mar; 20(1):55-66.AS

Abstract

BACKGROUND

Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef.

METHODS

1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).

RESULTS

With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.

CONCLUSIONS

This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Tan LF
Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia.
Elaine E
Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia.
Pui LP
Department of Food Science with Nutrition, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia.
Nyam KL
Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia.
Yusof YA
Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia. Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia.

MeSH

AnimalsAntioxidantsCattleChickensChitosanChrysanthemumCold TemperatureEdible FilmsFood PackagingFood PreservationFood StorageMeat ProductsOils, VolatilePermeabilityPlant OilsStaphylococcus aureusSteam

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33449520

Citation

Tan, Lai Fa, et al. "Development of Chitosan Edible Film Incorporated With Chrysanthemum Morifolium Essential Oil." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 20, no. 1, 2021, pp. 55-66.
Tan LF, Elaine E, Pui LP, et al. Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil. Acta Sci Pol Technol Aliment. 2021;20(1):55-66.
Tan, L. F., Elaine, E., Pui, L. P., Nyam, K. L., & Yusof, Y. A. (2021). Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil. Acta Scientiarum Polonorum. Technologia Alimentaria, 20(1), 55-66. https://doi.org/10.17306/J.AFS.0771
Tan LF, et al. Development of Chitosan Edible Film Incorporated With Chrysanthemum Morifolium Essential Oil. Acta Sci Pol Technol Aliment. 2021 Jan-Mar;20(1):55-66. PubMed PMID: 33449520.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil. AU - Tan,Lai Fa, AU - Elaine,Elaine, AU - Pui,Liew Phing, AU - Nyam,Kar Lin, AU - Yusof,Yus Aniza, PY - 2021/1/15/entrez PY - 2021/1/16/pubmed PY - 2021/10/14/medline KW - Chrysanthemum morifolium KW - Staphylococcus aureus KW - chitosan edible film SP - 55 EP - 66 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 20 IS - 1 N2 - BACKGROUND: Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef. METHODS: 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)). RESULTS: With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage. CONCLUSIONS: This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/33449520/Development_of_chitosan_edible_film_incorporated_with_Chrysanthemum_morifolium_essential_oil_ DB - PRIME DP - Unbound Medicine ER -

Related Citations

More