Malaysian Journal of Analytical Sciences, Vol 28 No 6 (2024): 1349 - 1358

RESPONSE SURFACE METHODOLOGY (RSM): OPTIMISATION OF CASSAVA STARCH/XANTHAN GUM/ZINC OXIDE NANOPARTICLES COATING SOLUTION FOR BANANA SHELF LIFE EXTENSION

(Kaedah Rangsangan Permukaan: Pengoptimuman Larutan Salutan Tepung Ubi Kayu/Gum Xanthan/Nanopartikel Zink Oksida Untuk Meningkatkan Jangka Hayat Pisang)

Nadya Hajar^1,2, Boon Yih Tien^1,2, Nur’Amira Hamid³, Eddie Ti Tjih Tan ^1,2, and Noor Asnida Asli^4,5*

¹Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

²Alliance of Research & Innovation for Food (ARIF), Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan, Malaysia

³Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, Cawangan Melaka, Kampus Jasin, 77300 Merlimau, Melaka, Malaysia

⁴Centre for Functional Materials and Nanotechnology, Institute of Science, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

⁵School of Physics and Materials Studies, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

^*Corresponding author: asnida1462@uitm.edu.my

Received: 29 February 2024; Accepted: 14 August 2024; Published: 29 December 2024

Abstract

Bananas’ nutritional value contrasts with their short shelf life and requires preservation such as edible coatings. Polysaccharide-based coatings are advantageous due to their semi-permeable properties. Starch is renewable, but its retrogradation limitation can be addressed by adding gum with hydrocolloid properties. The addition of zinc oxide nanoparticles enhances antimicrobial properties and stability. However, there is limited research on the combination of starch, gum, and zinc oxide nanoparticles (ZnONPs). Thus, this research aimed to optimise edible coating solutions by varying cassava starch (CS) concentration (1.0-3.0%), xanthan gum (XG) concentration (0.5-1.5%), and ZnONPs concentration (0.5-1.5%) using response surface methodology (RSM). A central composite rotatable design (CCRD) of RSM has generated twenty (20) edible coating solution formulations. The edible coating solutions were prepared, and bananas (Musa acuminate) were dipped into the solutions. The responses were measured after 10 days of storage. The responses fit into a second-order polynomial model with a coefficient of determination (R²) of 99.76% (percentage of weight loss) and 96.72% (firmness). The optimal concentration of the coating solution, which minimises weight loss and retains firmness was found to be 1.0% CS, 1.2% XG, and 0.5% ZnONPs. This research contributed valuable insights into developing an effective edible coating for extending the shelf life of perishable fruits.

Keywords: cassava starch/xanthan gum, zinc oxide nanoparticles, edible coating, banana, response surface methodology

Abstrak

Nutrisi pisang bertentangan dengan jangka hayatnya yang singkat dan memerlukan kaedah pengawetan seperti salutan yang boleh dimakan. Salutan berasaskan polisakarida menawarkan kelebihan dengan sifatnya separa telap. Kanji adalah bahan yang boleh diperbaharui, tetapi boleh berlaku proses retrogradasi dan ianya boleh diatasi dengan menambah gum yang mempunyai sifat hidrokoloid. Penambahan zink oksida nanopartikel meningkatkan sifat antimikrob dan kestabilan salutan. Walau bagaimanapun, kajian terdahulu adalah terhad mengenai gabungan kanji, gum, dan zink oksida nanopartikel (ZnONPs). Oleh itu, penyelidikan ini bertujuan untuk mengoptimumkan larutan salutan yang boleh dimakan untuk memanjangkan jangka hayat pisang dengan mengoptimumkan kepekatan tepung ubi kayu (CS) (1.0-3.0%), kepekatan gum xanthan (XG) (0.5-1.5%), dan kepekatan ZnONPs (0.5-1.5%) menggunakan Kaedah Rangsangan Permukaan (RSM). Dua puluh formulasi dihasilkan menggunakan reka bentuk komposit putaran tengah (CCRD), dan salutan diuji dengan merendam pisang (Musa acuminate) ke dalam salutan tersebut. Tindak balas diukur selepas 10 hari penyimpanan. Tindak balas yang sesuai dengan model polinomial kedua berkoefisien penentuan (R²) sebanyak 99.76% (peratusan kehilangan berat) dan 96.72% (keteguhan). Kepekatan optimum salutan boleh dimakan ditentukan sebagai 1.0% CS, 1.2% XG, dan 0.5% ZnONPs. Kajian ini menyumbang dapatan yang mendalam untuk membangunkan salutan boleh dimakan yang berkesan untuk memanjangkan jangka hayat buah-buahan yang mudah rosak.

Kata kunci: tepung ubi kayu/gum xanthan, nanopartikel zink oksida, salutan boleh dimakan, pisang, kaedah rangsangan permukaan

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