Malaysian Journal of Analytical Sciences Vol 25 No 3 (2021): 532 - 545

 

 

 

 

DEVELOPMENT OF EDIBLE CHITOSAN FILM INCORPORATED WITH POMEGRANATE PEEL EXTRACT FOR THE PACKAGING OF BEEF

 

(Penghasilan Filem Kitosan yang Boleh Dimakan yang Digabungkan dengan Ekstrak Kulit Buah Delima untuk Pembungkusan Daging Lembu)

 

Seah Jia Min¹, Ianne Kong¹, Enis Mudiliar Rajan¹, Pui Liew Phing¹*, Yus Aniza Yusof^2,3 

 

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

UCSI University, 56000 Kuala Lumpur.

²Department of Process and Food Engineering, Faculty of Engineering

³Laboratory of Halal Services, Halal Products Research Institute

Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

 

*Corresponding author:  puilp@ucsiuniversity.edu.my

 

 

Received:  20 May 2021; Accepted: 17 june 2021; Published:  27 June 2021

 

 

Abstract

The aim of this research was to produce a chitosan-based edible film with pomegranate peel extract. Different chitosan concentration (1-2% w/v) and pomegranate peel extract (0%-6% w/v) were used to produce an edible film, and physical (thickness, moisture content, water-solubility, and total color change), mechanical (tensile strength and elongation at break), chemical (Fourier Transform Infrared) and antimicrobial properties of the edible films were investigated. The optimized edible film was applied to beef samples for a 7 days storage at 4 °C. When the concentration of the pomegranate peel extract increases from 1 to 6% (w/v), the thickness, water solubility, and total color difference of the film also increases. The chitosan film added with pomegranate peel extract was effective in inhibiting the Streptococcus aureus (SA) growth as compared to Pseudomonas aeruginosa (PA). In addition, an increasing in chitosan concentration (from 1% to 2%) reduced the water solubility of pomegranate peel extract film from 41.42% to 33.02%. Films with 2% (w/v) chitosan have the highest tensile strength (12.67 MPa) while the highest elongation at break (10.21%) was exhibited by the film with 1.5% (w/v) chitosan and 4% (w/v) pomegranate peel extract. The optimal concentration of chitosan and pomegranate peel extract of the film was 1.5% (w/v) and 4% (w/v), respectively. Moreover, shelf life of the beef sample was increased from 4 days to 7 days with the application of the pomegranate peel extract chitosan film.

 

Keywords:  film, antimicrobial, chitosan, pomegranate peel extract, beef

 

Abstrak

Tujuan penyelidikan ini adalah untuk menghasilkan plastik yang boleh dimakan berasaskan kitosan dengan ekstrak kulit buah delima. Kepekatan kitosan yang berbeza (1-2% w/v) dan ekstrak kulit buah delima (0%-6% w/v) digunakan untuk menghasilkan plastik yang boleh dimakan, dan fizikal (ketebalan, kandungan kelembapan, kelarutan air, dan jumlah perubahan warna), mekanikal (kekuatan tegangan dan pemanjangan maksima), sifat kimia (inframerah transformasi Fourier) dan antimikrob plastik yang boleh dimakan telah dikaji. Plastik yang dioptimum, telah digunakan untuk sampel daging lembu untuk simpanan 7 hari pada 4 °C.  Apabila kepekatan ekstrak kulit buah delima meningkat dari 1 hingga 6% (w/ v), ketebalan, kelarutan air, dan jumlah perbezaan warna plastik juga meningkat. Plastik kitosan yang ditambah dengan ekstrak kulit buah delima berkesan dalam menghalang pertumbuhan Streptococcus aureus (SA) berbanding Pseudomonas aeruginosa (PA). Di samping itu, peningkatan dalam kepekatan kitosan (dari 1% hingga 2%) mengurangkan kelarutan air plastik ekstrak kulit buah delima daripada 41.42% kepada 33.02%. Plastik dengan 2% (w/v) kitosan mempunyai kekuatan tegangan tertinggi (12.67 MPa) manakala pemanjangan maksima (10.21%) dipamerkan oleh plastik 1.5% (w/v) kitosan dan 4% (w/v) ekstrak kulit buah delima. Kepekatan optimum kitosan dan ekstrak kulit buah delima adalah 1.5% (w/v) dan 4% (w/v), masing-masing. Selain itu, jangka hayat sampel daging lembu telah ditingkatkan dari 4 hari kepada 7 hari dengan aplikasi plastik kitosan-ekstrak kulit buah delima.

 

Kata kunci:  plastik, antimikrob, kitosam, ekstrak kulit buah delima, daging lembu

 

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