Acta Scientiarum Polonorum Technologia Alimentaria

ISSN:1644-0730, e-ISSN:1898-9594

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original articleIssue 20 (1) 2021 pp. 55-66

Lai Fa Tan1, Elaine Elaine1, Liew Phing Pui2, Kar Lin Nyam1, Yus Aniza Yusof3,4

1Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia
2
Department of Food Science with Nutrition, UCSI University, Wilayah Persekutuan Kuala Lumpur, Malaysia
3
Department of Process and Food Engineering, Universiti Putra Malaysia, Selangor, Malaysia
4
Laboratory of Halal Services, Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

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.

Materials and 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.

Conclusion. 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.

Keywords: chitosan edible film, Chrysanthemum morifolium, Staphylococcus aureus
pub/.pdf Full text available in english in Adobe Acrobat format:
https://www.food.actapol.net/volume20/issue1/6_1_2021.pdf

https://doi.org/10.17306/J.AFS.2021.0771

For citation:

MLA Tan, Lai Fa, et al. "Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil." Acta Sci.Pol. Technol. Aliment. 20.1 (2021): 55-66. https://doi.org/10.17306/J.AFS.2021.0771
APA 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 Sci.Pol. Technol. Aliment. 20 (1), 55-66 https://doi.org/10.17306/J.AFS.2021.0771
ISO 690 TAN, Lai Fa, et al. Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil. Acta Sci.Pol. Technol. Aliment., 2021, 20.1: 55-66. https://doi.org/10.17306/J.AFS.2021.0771