Synthesis, characterisation and application of gelatin-additive for food preservation (IR)

Synthesis, characterisation and application of gelatin-additive for food preservation (IR)

This study aims to evaluate potential of gelatin-chitosan (Gel-Cs) and gelatincarboxymethyl cellulose (Gel-CMC) films to preserve perishable food products. Three main studies, namely synthesis, characterisation and preservation have been conducted. Biopolymer films were prepared by using solvent cas...

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Main Author: Mimi Syakila Samsi
Format: thesis
Language:eng
Published: 2018
Subjects:
TP Chemical technology
Online Access:https://ir.upsi.edu.my/detailsg.php?det=3577
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spelling oai:ir.upsi.edu.my:35772020-02-27 Synthesis, characterisation and application of gelatin-additive for food preservation (IR) 2018 Mimi Syakila Samsi TP Chemical technology This study aims to evaluate potential of gelatin-chitosan (Gel-Cs) and gelatincarboxymethyl cellulose (Gel-CMC) films to preserve perishable food products. Three main studies, namely synthesis, characterisation and preservation have been conducted. Biopolymer films were prepared by using solvent casting method with three volume per volume (Gelatin:Additive) ratios, namely 75:25, 50:50 and 25:75. In this study, chitosan\ and CMC were used as additives in gelatin-based film forming solutions. The characterisation study was carried out by using Fourier Transform Infrared (FTIR) Spectrometer, Ultraviolet-Visible (UV-Vis) Spectrophotometer, Universal Testing Machine, Thermogravimetric Analyser (TGA) and Scanning Electron Microscope (SEM). The antimicrobial tests were conducted by using two common food pathogens, namely Staphylococcus aureus (Gram positive) and Escherichia coli (Gram negative). The preservation study was performed for 12 days in order to evaluate effectiveness of gelatin-additive films to extend shelf life of local agricultural products, namely cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gel-Cs and Gel-CMC films reached their maximum stress at 45.36 MPa and 37.54 MPa, respectively, as compared to gelatin film (35.98 MPa). Meanwhile, 25Gel:75CMC film exhibited the most flexible characteristic with elongation at break (EAB) value of 4.41%. The gelatin-additive films has low light transmission values in both UV (200 nm - 350 nm) and visible (400 nm - 800 nm) regions, which indicated excellent light barrier property of transparent film. Based on antimicrobial activity study, the inhibitory effects of 50Gel:50Cs film was the best against S. aureus, while 75Gel:25CMC film exhibited the maximum inhibition zone against E. coli. Gelatin-additive films were able to reduce the percentage of weight loss and browning index of cherry tomatoes and grapes. In conclusion, Gel-Cs and Gel-CMC films showed an improvement in physicochemical characteristics and antibacterial protection that potentially able to sustain the quality and prolong the shelf life a variety of food products. In implication, the utilisation of biodegradable gelatin-additive films as alternatives to petroleum-based films for food preservation could create a greener environment. 2018 thesis https://ir.upsi.edu.my/detailsg.php?det=3577 https://ir.upsi.edu.my/detailsg.php?det=3577 text eng closedAccess Masters Universiti Pendidikan Sultan Idris Fakulti Sains dan Matematik N/A
institution Universiti Pendidikan Sultan Idris
collection UPSI Digital Repository
language eng
topic TP Chemical technology
spellingShingle TP Chemical technology
Mimi Syakila Samsi
Synthesis, characterisation and application of gelatin-additive for food preservation (IR)
description This study aims to evaluate potential of gelatin-chitosan (Gel-Cs) and gelatincarboxymethyl cellulose (Gel-CMC) films to preserve perishable food products. Three main studies, namely synthesis, characterisation and preservation have been conducted. Biopolymer films were prepared by using solvent casting method with three volume per volume (Gelatin:Additive) ratios, namely 75:25, 50:50 and 25:75. In this study, chitosan\ and CMC were used as additives in gelatin-based film forming solutions. The characterisation study was carried out by using Fourier Transform Infrared (FTIR) Spectrometer, Ultraviolet-Visible (UV-Vis) Spectrophotometer, Universal Testing Machine, Thermogravimetric Analyser (TGA) and Scanning Electron Microscope (SEM). The antimicrobial tests were conducted by using two common food pathogens, namely Staphylococcus aureus (Gram positive) and Escherichia coli (Gram negative). The preservation study was performed for 12 days in order to evaluate effectiveness of gelatin-additive films to extend shelf life of local agricultural products, namely cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gel-Cs and Gel-CMC films reached their maximum stress at 45.36 MPa and 37.54 MPa, respectively, as compared to gelatin film (35.98 MPa). Meanwhile, 25Gel:75CMC film exhibited the most flexible characteristic with elongation at break (EAB) value of 4.41%. The gelatin-additive films has low light transmission values in both UV (200 nm - 350 nm) and visible (400 nm - 800 nm) regions, which indicated excellent light barrier property of transparent film. Based on antimicrobial activity study, the inhibitory effects of 50Gel:50Cs film was the best against S. aureus, while 75Gel:25CMC film exhibited the maximum inhibition zone against E. coli. Gelatin-additive films were able to reduce the percentage of weight loss and browning index of cherry tomatoes and grapes. In conclusion, Gel-Cs and Gel-CMC films showed an improvement in physicochemical characteristics and antibacterial protection that potentially able to sustain the quality and prolong the shelf life a variety of food products. In implication, the utilisation of biodegradable gelatin-additive films as alternatives to petroleum-based films for food preservation could create a greener environment.
format thesis
qualification_name
qualification_level Master's degree
author Mimi Syakila Samsi
author_facet Mimi Syakila Samsi
author_sort Mimi Syakila Samsi
title Synthesis, characterisation and application of gelatin-additive for food preservation (IR)
title_short Synthesis, characterisation and application of gelatin-additive for food preservation (IR)
title_full Synthesis, characterisation and application of gelatin-additive for food preservation (IR)
title_fullStr Synthesis, characterisation and application of gelatin-additive for food preservation (IR)
title_full_unstemmed Synthesis, characterisation and application of gelatin-additive for food preservation (IR)
title_sort synthesis, characterisation and application of gelatin-additive for food preservation (ir)
granting_institution Universiti Pendidikan Sultan Idris
granting_department Fakulti Sains dan Matematik
publishDate 2018
url https://ir.upsi.edu.my/detailsg.php?det=3577
_version_ 1747833091593863168

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