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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