Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation

Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation

This research investigated the potential of biopolymer-additive films for foodpreservation. Three biopolymers, namely chitosan (CS), gelatin (GL) and methylcellulose (MC) wereused in this research. Ascorbic acid (AA), tannic acid (TA), banana leaf essential oil (BA), cloveessential oil (CL), turmeri...

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Main Author: Al Luqman Abdul Halim
Format: thesis
Language:eng
Published: 2018
Subjects:
QP Physiology
Online Access:https://ir.upsi.edu.my/detailsg.php?det=5079
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institution Universiti Pendidikan Sultan Idris
collection UPSI Digital Repository
language eng
topic QP Physiology
spellingShingle QP Physiology
Al Luqman Abdul Halim
Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
description This research investigated the potential of biopolymer-additive films for foodpreservation. Three biopolymers, namely chitosan (CS), gelatin (GL) and methylcellulose (MC) wereused in this research. Ascorbic acid (AA), tannic acid (TA), banana leaf essential oil (BA), cloveessential oil (CL), turmeric extract (TU) and chamomile extract (CH) were used as natural additive.This research is divided into five main studies, namely synthesis, characterisation, antimicrobialactivity, food preservation and biodegradation. The main scientific instruments used in this studywere Fourier transform infrared (FTIR) spectrometer, scanning electron microscope (SEM), universaltesting machine, water vapour permeability (WVP) analyser, oxygen permeability (OP) analyser,ultraviolet-visible (UV-Vis) spectrophotometer and thermogravimetric analyser (TGA). The bacteriaused for antimicrobial activity were Staphylococcus aureus (Gram-positive) and Escherichia coli(Gram-negative). The preservation of food samples was conducted for 7 and 14 days at two differentsurrounding temperatures, namely 23-25C and 27-30 C. Cherry tomatoes (Solanum lycopersicum var.cerasiforme) and grapes (Vitis vinifera) were used as food samples in preservation studies.Research findings found that several natural additives havesuccessfully decreased the WVP value of GL-TA (1.73-1.28 g m-1 day-1 atm-1), CS- TU (1.44 -1.20 gm-1 day-1 atm-1) and MC-TA (1.27-1.18 g m-1 day-1 atm-1). With exception of incorporation of TAwith GL, the addition of natural additives reducedthe tensile strength (TS) of biopolymer films. Meanwhile, a contrast effect was obtained forelongation at break (EAB). Based on antimicrobial activity studies, the inhibition zone for CSagainst E. coli was increased from 10 to 25 mm following addition of TU, while the inhibition forCS against S. aureus was increased from 15 to 20 mm with BA treatment. All biopolymer filmsincorporated with natural additives were able to reduce the percentage of weight loss and browningindex of fruit samples. In conclusion, the addition of natural additives changed thephysicochemical characteristics of CS, GL, and MC films which favour to prolong the shelf-life offoods. In implication, the application of biopolymer-natural additive films as alternatives topetroleum-based films for food preservation could create a green andsustainable environment.
format thesis
qualification_name
qualification_level Master's degree
author Al Luqman Abdul Halim
author_facet Al Luqman Abdul Halim
author_sort Al Luqman Abdul Halim
title Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
title_short Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
title_full Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
title_fullStr Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
title_full_unstemmed Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
title_sort synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
granting_institution Universiti Pendidikan Sultan Idris
granting_department Fakulti Sains dan Matematik
publishDate 2018
url https://ir.upsi.edu.my/detailsg.php?det=5079
_version_ 1747833164513935360
spelling oai:ir.upsi.edu.my:50792020-08-07 Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation 2018 Al Luqman Abdul Halim QP Physiology This research investigated the potential of biopolymer-additive films for foodpreservation. Three biopolymers, namely chitosan (CS), gelatin (GL) and methylcellulose (MC) wereused in this research. Ascorbic acid (AA), tannic acid (TA), banana leaf essential oil (BA), cloveessential oil (CL), turmeric extract (TU) and chamomile extract (CH) were used as natural additive.This research is divided into five main studies, namely synthesis, characterisation, antimicrobialactivity, food preservation and biodegradation. The main scientific instruments used in this studywere Fourier transform infrared (FTIR) spectrometer, scanning electron microscope (SEM), universaltesting machine, water vapour permeability (WVP) analyser, oxygen permeability (OP) analyser,ultraviolet-visible (UV-Vis) spectrophotometer and thermogravimetric analyser (TGA). The bacteriaused for antimicrobial activity were Staphylococcus aureus (Gram-positive) and Escherichia coli(Gram-negative). The preservation of food samples was conducted for 7 and 14 days at two differentsurrounding temperatures, namely 23-25C and 27-30 C. Cherry tomatoes (Solanum lycopersicum var.cerasiforme) and grapes (Vitis vinifera) were used as food samples in preservation studies.Research findings found that several natural additives havesuccessfully decreased the WVP value of GL-TA (1.73-1.28 g m-1 day-1 atm-1), CS- TU (1.44 -1.20 gm-1 day-1 atm-1) and MC-TA (1.27-1.18 g m-1 day-1 atm-1). With exception of incorporation of TAwith GL, the addition of natural additives reducedthe tensile strength (TS) of biopolymer films. Meanwhile, a contrast effect was obtained forelongation at break (EAB). Based on antimicrobial activity studies, the inhibition zone for CSagainst E. coli was increased from 10 to 25 mm following addition of TU, while the inhibition forCS against S. aureus was increased from 15 to 20 mm with BA treatment. All biopolymer filmsincorporated with natural additives were able to reduce the percentage of weight loss and browningindex of fruit samples. In conclusion, the addition of natural additives changed thephysicochemical characteristics of CS, GL, and MC films which favour to prolong the shelf-life offoods. In implication, the application of biopolymer-natural additive films as alternatives topetroleum-based films for food preservation could create a green andsustainable environment. 2018 thesis https://ir.upsi.edu.my/detailsg.php?det=5079 https://ir.upsi.edu.my/detailsg.php?det=5079 text eng closedAccess Masters Universiti Pendidikan Sultan Idris Fakulti Sains dan Matematik Abdulmumeen, H. a, Risikat, A. N., & Sururah, A. R. (2012). Food: Its preservatives,additives and applications. International Journal of Clinical and Biological Sciences, 1, 36-47.Ahmad, M., Benjakul, S., Prodpran, T., & Agustini, T. W. (2012). Physico- mechanical andantimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated withessential oils. Food Hydrocolloids, 28(1), 189- 199.Ahmed, S., & Ikram, S. (2015). Silver Nanoparticles: One Pot Green Synthesis UsingTerminalia arjuna Extract for Biological Application. 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