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Type :thesis
Subject :QP Physiology
Main Author :Al Luqman Abdul Halim
Title :Synthesis, characterisation and application of biopolymer films incorporated with natural additives for food preservation
Place of Production :Tanjong Malim
Publisher :Fakulti Sains dan Matematik
Year of Publication :2018
Corporate Name :Universiti Pendidikan Sultan Idris
PDF Guest :Click to view PDF file

Abstract : Universiti Pendidikan Sultan Idris
This  research  investigated  the  potential  of  biopolymer-additive  films  for  food preservation. Three biopolymers, namely chitosan (CS), gelatin (GL) and methylcellulose (MC) were  used in this research. Ascorbic acid (AA), tannic acid (TA), banana leaf essential oil (BA), clove  essential 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, antimicrobial  activity, food preservation and biodegradation. The main scientific instruments used in this study  were Fourier transform infrared (FTIR) spectrometer, scanning electron microscope (SEM), universal  testing machine, water vapour permeability (WVP) analyser, oxygen permeability (OP) analyser,  ultraviolet-visible (UV-Vis) spectrophotometer and thermogravimetric analyser (TGA). The bacteria  used 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 different  surrounding temperatures, namely 23-25˚C 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 have successfully decreased the WVP value of GL-TA (1.73-1.28 g m-1 day-1 atm-1), CS- TU (1.44 -1.20 g  m-1 day-1 atm-1) and MC-TA (1.27-1.18 g m-1 day-1 atm-1). With exception of incorporation of TA  with GL, the addition of natural additives reduced the tensile strength (TS) of biopolymer films. Meanwhile, a contrast effect was obtained for  elongation at break (EAB). Based on antimicrobial activity studies, the inhibition zone for CS  against E. coli was increased from 10 to 25 mm following addition of TU, while the inhibition for  CS against S. aureus was increased from 15 to 20 mm with BA treatment. All biopolymer films  incorporated with natural additives were able to reduce the percentage of weight loss and browning  index of fruit samples. In conclusion, the addition of natural additives changed the  physicochemical characteristics of CS, GL, and MC films which favour to prolong the shelf-life of  foods. In implication, the application of biopolymer-natural additive films as alternatives to  petroleum-based films for food preservation could create a green and sustainable environment.  

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