Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad

The interest in renewable packaging film has increased since the rose of synthetic-based plastics disposal has caused serious issues towards environmental pollution. Active packaging is an alternative solution in improving the shelf life while sustaining the nutrients and quality of food products...

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Main Author:	Idrus Saaidy, Nur Amila Najwa
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Food - Packaging Gelatin Kaolin
Online Access:	http://psasir.upm.edu.my/id/eprint/104604/1/FSTM%202021%2026%20IR.pdf
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id	my-upm-ir.104604
record_format	uketd_dc
spelling	my-upm-ir.1046042023-10-11T06:18:32Z Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad 2021-01 Idrus Saaidy, Nur Amila Najwa The interest in renewable packaging film has increased since the rose of synthetic-based plastics disposal has caused serious issues towards environmental pollution. Active packaging is an alternative solution in improving the shelf life while sustaining the nutrients and quality of food products during storage. Gelatin is a protein that extracted from animals’ skins and bones and has great potential as the renewable sources for packaging films. This research focused on how the physical, mechanical, and water barrier retention of the gelatin film were enhanced as active substances were incorporated into the packaging film for food products. In the first objective, this study discovered the potential application of kaolin (Kln) and silver/kaolin (Ag/Kln) in fish gelatin (FG)- composite films as active packaging material. Three different types of kaolins; raw Kln, Ag/Kln (1:2) mix and Ag/Kln (1:1) mix with various concentrations (15%, 30% and 45%) were prepared by solution casting. For the water barrier properties, the wettability test indicated that the addition of kaolin in gelatin films produced hydrophobic films and lower (p<0.05) water vapour permeability, regardless of the kaolin type and concentration. Scanning electron microscopy images portrayed that higher inclusions of Ag/Kln compounds are able to develop smoother surface and homogenous cross-section. In addition, by incorporating these two materials, films with great antimicrobial effect (p<0.05) towards both Gram-positive and Gram-negative bacteria were produced. Elevation of Ag/Kln concentration also proved to lower (p<0.05) the transmission of ultraviolet-vis light through the films. In the second objective, an active packaging film composed of silver/kaolin-gelatin (FG_Ag/Kln) incorporated with cinnamon bark essential oil (CBEO) of different concentrations (0% as control film, 3%, 6%, and 9%) was established. Increased in CBEO improved the mechanical properties of the films by increasing the Young’s modulus (376.20 to 1637.40 MPa) and tensile strength (3.51 to 32.47 MPa). Additionally, decreases in the water vapour permeability (1.02 to 0.77%), water solubility (8.80 to 7.20%), and moisture content (0.46 to 0.32%) of the films were observed, while the water contact angle for all the films were higher than 100° (116.38 – 123.00°). These findings indicated good wettability, improved hydrophobic properties, and enhanced water retention property of the films as CBEO concentration increased. As CBEO concentration increased, both the Gram-positive and Gram-negative bacteria were also effectively inhibited. These findings indicated the potential of 3-9% CBEO in enhancing the functional properties of FG_Ag/Kln composite film. In the third objective, the application of FG film reinforced with Ag/Kln (1:1) and CBEO as packaging materials was observed and compared. The potential of the packaging film to protect and maintain the quality of ready-to-eat salad (Romaine lettuce) was investigated for 13 days. The overall observations revealed that films contained the highest CBEO incorporation had improved and extended (p<0.05) the shelf life of ready-to-eat salad. Therefore, these findings suggested that FG film with Ag/Kln with CBEO has high potential and beneficial for food packaging applications. Food - Packaging Gelatin Kaolin 2021-01 Thesis http://psasir.upm.edu.my/id/eprint/104604/ http://psasir.upm.edu.my/id/eprint/104604/1/FSTM%202021%2026%20IR.pdf text en public masters Universiti Putra Malaysia Food - Packaging Gelatin Kaolin Zainal Abedin, Nur Hanani
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English
advisor	Zainal Abedin, Nur Hanani
topic	Food - Packaging Gelatin Kaolin
spellingShingle	Food - Packaging Gelatin Kaolin Idrus Saaidy, Nur Amila Najwa Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
description	The interest in renewable packaging film has increased since the rose of synthetic-based plastics disposal has caused serious issues towards environmental pollution. Active packaging is an alternative solution in improving the shelf life while sustaining the nutrients and quality of food products during storage. Gelatin is a protein that extracted from animals’ skins and bones and has great potential as the renewable sources for packaging films. This research focused on how the physical, mechanical, and water barrier retention of the gelatin film were enhanced as active substances were incorporated into the packaging film for food products. In the first objective, this study discovered the potential application of kaolin (Kln) and silver/kaolin (Ag/Kln) in fish gelatin (FG)- composite films as active packaging material. Three different types of kaolins; raw Kln, Ag/Kln (1:2) mix and Ag/Kln (1:1) mix with various concentrations (15%, 30% and 45%) were prepared by solution casting. For the water barrier properties, the wettability test indicated that the addition of kaolin in gelatin films produced hydrophobic films and lower (p<0.05) water vapour permeability, regardless of the kaolin type and concentration. Scanning electron microscopy images portrayed that higher inclusions of Ag/Kln compounds are able to develop smoother surface and homogenous cross-section. In addition, by incorporating these two materials, films with great antimicrobial effect (p<0.05) towards both Gram-positive and Gram-negative bacteria were produced. Elevation of Ag/Kln concentration also proved to lower (p<0.05) the transmission of ultraviolet-vis light through the films. In the second objective, an active packaging film composed of silver/kaolin-gelatin (FG_Ag/Kln) incorporated with cinnamon bark essential oil (CBEO) of different concentrations (0% as control film, 3%, 6%, and 9%) was established. Increased in CBEO improved the mechanical properties of the films by increasing the Young’s modulus (376.20 to 1637.40 MPa) and tensile strength (3.51 to 32.47 MPa). Additionally, decreases in the water vapour permeability (1.02 to 0.77%), water solubility (8.80 to 7.20%), and moisture content (0.46 to 0.32%) of the films were observed, while the water contact angle for all the films were higher than 100° (116.38 – 123.00°). These findings indicated good wettability, improved hydrophobic properties, and enhanced water retention property of the films as CBEO concentration increased. As CBEO concentration increased, both the Gram-positive and Gram-negative bacteria were also effectively inhibited. These findings indicated the potential of 3-9% CBEO in enhancing the functional properties of FG_Ag/Kln composite film. In the third objective, the application of FG film reinforced with Ag/Kln (1:1) and CBEO as packaging materials was observed and compared. The potential of the packaging film to protect and maintain the quality of ready-to-eat salad (Romaine lettuce) was investigated for 13 days. The overall observations revealed that films contained the highest CBEO incorporation had improved and extended (p<0.05) the shelf life of ready-to-eat salad. Therefore, these findings suggested that FG film with Ag/Kln with CBEO has high potential and beneficial for food packaging applications.
format	Thesis
qualification_level	Master's degree
author	Idrus Saaidy, Nur Amila Najwa
author_facet	Idrus Saaidy, Nur Amila Najwa
author_sort	Idrus Saaidy, Nur Amila Najwa
title	Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
title_short	Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
title_full	Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
title_fullStr	Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
title_full_unstemmed	Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
title_sort	potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad
granting_institution	Universiti Putra Malaysia
publishDate	2021
url	http://psasir.upm.edu.my/id/eprint/104604/1/FSTM%202021%2026%20IR.pdf
_version_	1783725824112852992

Potential of gelatin films with silver-kaolin and cinnamon bark oil as primary packaging for packed salad

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