Malaysian Journal of Analytical Sciences Vol 23 No 6 (2019): 914 - 925

DOI: 10.17576/mjas-2019-2306-01

 

 

 

ANTIBACTERIAL PROPERTIES OF CHITOSAN EDIBLE FILMS INCORPORATED WITH MUSK LIME EXTRACTS FOR THE PRESERVATION OF SQUIDS

 

(Sifat Antibakteria Filem Kitosan Boleh Dimakan Yang Ditambah Dengan Ekstrak

Limau Kasturi Bagi Pengawetan Sotong)

 

Choong Kah Wai1, Tee Yee Bond2, Nyam Kar Lin1, Pui Liew Phing1*

 

1Department of Food Science and Nutrition, Faculty of Applied Sciences,

UCSI University, 56000 Cheras, Kuala Lumpur, Malaysia

2Centre for Pre-University Studies,

Stella Maris International School,

Lorong Setiabistari 2, Medan Damansara, 50490 Kuala Lumpur, Malaysia.

 

*Corresponding author:  puilp@ucsiuniversity.edu.my

 

 

Received: 30 May 2019; Accepted: 3 November 2019

 

 

Abstract

The chitosan (CH) films incorporated with different concentrations (1% to 5%) of musk lime extracts (MLE) were investigated for physical, mechanical, chemical, and antibacterial properties. Storage test on squids’ shelf-life was also conducted. The addition of MLE into CH film had increased the inhibition zones against gram-negative bacteria, Pseudomonas aeruginosa and Vibrio parahaemolyticus. It also reduced the moisture content, water solubility, tensile strength and elongation at break. Films with higher concentration of MLE had higher intensity in opacity and appeared more greenish. From the Fourier transforms infrared (FTIR) spectra, the addition of 4% and 5% of MLE in CH films shifted the -CH3 stretching at peak 2921 cm-1 and the signal of the hydrophilic representative zones (-OH and –NH stretch, amide II and carboxyl group) were slightly reduced at 3200 cm-1, 1570 cm-1 and 1400 cm-1, respectively. The FTIR results did not suggest any cross-linkage between the MLE and CH. At 4 °C storage condition, wrapping the squids with MLE incorporated films had prolonged their shelf-life from 5 days to 15 days compared to wrapping with neat CH film.

 

Keywords:  edible film, shelf-life, antibacterial properties, chitosan, musk lime

 

Abstrak

Filem kitosan (CH) yang ditambah dengan ekstrak limau kasturi (MLE) dalam kepekatan yang berbeza (1% hingga 5%) telah disiasat untuk sifat fizikal, mekanikal, kimia, dan antibakteria. Ujian hayat makanan ke atas sotong juga dijalankan. Penambahan MLE ke dalam filem CH telah meningkatkan zon perencatan terhadap bakteria gram-negatif, Pseudomonas aeruginosa dan Vibrio parahaemolyticus. Ia juga mengurangkan kandungan kelembapan, keterlarutan air, kekuatan tegangan dan pemanjangan. Filem dengan kepekatan MLE yang lebih tinggi mempunyai intensiti yang lebih tinggi dalam kelegapan dan kelihatan lebih hijau. Spektrum inframerah transformasi Fourier (FTIR) menunjukan bahawa penambahan 4% dan 5% MLE menyebabkan peralihan regangan -CH3 di puncak 2921 cm-1 dan isyarat wakil zon hidrofilik (-OH dan -NH, amida II dan kumpulan karboksil) dikurangkan sedikit masing-masing pada 3200 cm-1, 1570 cm-1 dan 1400 cm-1. Keputusan FTIR tidak menunjukkan sebarang hubungan silang antara MLE dan CH. Pada suhu penyimpanan 4 °C, pembungkusan sotong dengan  filem yang ditambah dengan MLE didapati menambah jangka hayat sotong dari 5 hari kepada 15 hari, jika dibandingan dengan filem CH yang dibalut dengan kemas.  

 

Kata kunci:  filem yang boleh dimakan,  jangka hayat, sifat antibakteria, kitosan, limau kasturi

 

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