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The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid smoke at concentrations of 3% and 5%. Preservation was carried out by soaking the meatballs in the edible coating solution for 15 min and storing them at room temperature with observations every 6 h. Food resistance was examined using the Antibacterial Activity Test, Total Plate Count (TPC), and Total Volatile Base Nitrogen (TVB-N). The results of the antibacterial activity test showed that chitosan-dissolved liquid smoke had inhibition zones ranging from 6.49–7.07 mm against E. coli and 6.52–7.26 mm against Salmonella bacteria. The use of 5% concentrated liquid smoke reduced the number of bacterial colonies, with TPC values not below the SNI threshold after 48-hour storage. This indicates that liquid smoke has potential as an antibacterial. The TVB-N value doubled after 24 h, but the meatballs still had good freshness. After 54 h of storage time, the TVB-N value in all treatments exceeded the SNI threshold of 0.254 mgN/100 g, and the meatballs were no longer suitable for consumption.

Oil palm empty fruit bunches (OPEFB) contain cellulose, hemicellulose, and lignin that can be pyrolyzed to produce liquid smoke. This study characterizes the composition of liquid smoke compounds from OPEFB pyrolyzed at various temperatures. OPEFB pyrolysis was performed using slow-reactor pyrolysis at temperatures of 300°C, 320°C, 340°C, 380°C, and 420°C. The composition of the chemical compounds in the liquid smoke was then analyzed using gas chromatography-mass spectrometry (GC-MS), and the concentrations of phenol and acetic acid were analyzed using spectrophotometry and high-performance liquid chromatography (HPLC), respectively. The results show that pyrolysis temperature affects the composition of liquid smoke compounds. The GC-MS analysis shows that liquid smoke contains more than 15 chemical compounds, including acetic acid, pyridine, benzene, benzenesulfonic acid, phenol, and toluene. Acetic acid and phenol dominate the composition of the liquid smoke. The HPLC analysis shows that the concentration of acetic acid in liquid smoke produced at the pyrolysis temperatures of 300°C, 320°C, 340°C, 380°C, and 420°C was 10.727 g/L, 17.994 g/L, 17.423 g/L, and 13.269 g/L, respectively. The highest phenol content was obtained at a temperature pyrolisis of 340°C.

This study aims to determine the effectiveness of chitosan (ch) combined with liquid smoke (Ls) as an edible coating for beef preservation. The Ls used in this study was made from rice hulls pyrolyzed at temperatures of 300° C (T1), 340° C (T2), and 380° C (T3). An edible coating was made by dissolving ch levels of 0.5%, 1.0%, and 1.5% (w/v) into 3% Ls. Preservation was accomplished by soaking the beef in an edible coating solution for 15 minutes and subsequently storing it in a refrigerator (4-7°C); it was then observed every 24 hours. A food resistance test was carried out using the total volatile base nitrogen (TVB-N) and organoleptic (odor, color, and texture) tests. The odor value in the A4 sample (T1, 1.5% ch) did not change after four days in storage. By comparison, the other samples changed on the third day. Observations revealed that the beef texture did not change until the fourth day in the A4 (T1, 1.5% ch) and C4 (T3, 1.5% ch) samples. Color changes occurred in all samples on the fourth day, but the panelists considered the color values in the C4 sample (pyrolysis temperature 380° C, 1.5% ch) to be acceptable until the ninth day. The quality of the beef that was only preserved with Ls decreased faster than those preserved using a combination of ch and Ls. The longer the storage time, the greater the produced TVB-N value, indicating a reduction in beef freshness. The TVB-N value of the beef preserved with a combination of ch and Ls was lower than the beef preserved without ch. The TVB-N values significantly increased after four days in storage. However, all samples remained fresh and met the Indonesian National Standard for meat freshness, wherein the TVB-N values do not exceed 0.20 mgN/100g, until the eighth day. The results revealed that edible coatings made from a combination of ch and Ls can serve as alternative beef preservatives.

Cacao pod shells (Theobroma cacao L) form biomass waste that can be used as raw material for liquid smoke because this biomass contains lignin, cellulose, and hemicellulose. This research studied the antimicrobial activity of liquid smoke from cacao pod shells on several common food-borne pathogens, such as Salmonella choleraesuis, Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. The liquid smoke used was obtained from cacao pod shells that were pyrolyzed at 300 °C (T1), 340 °C (T2), and 380 °C (T3). Liquid smoke concentration varied from 1% to 5%. The antbacterial activity test was conducted using the Kirby–Bauer method. The results showed that liquid smoke produced from T1 and T2 (and at liquid smoke concentrations of 4% and 5%) could inhibit the growth of all the tested bacteria. At T3 and 1–5% of liquid smoke, only E. coli was consistently inhibited (inhibition zone = 6–7.05 mm), while the growth of S. choleraesuis and S. aureus was inhibited at 3–5% liquid smoke with the inhibition zone ranging from 6 mm to 7.2 mm. B. subtilis was inhibited by a 2–5% liquid smoke concentration. All the tested bacteria showed sensitivity to liquid smoke, but E. coli was the stronger resistant compared to others. The results of this study show that liquid smoke from cacao pod shells could be used as a preservative agent to inhibit microorganisms in food.

This study evaluated the characteristics of liquid smoke produced from cacao pod shells (Theobroma cacao L) through the slow pyrolysis process at various temperatures of 300, 340, 380 and 400 °C. Prior to chemical analyses, the liquid smoke was purified by distillation at 190 °C to remove tar and remaining carbon and some benzene compounds. The compounds contained in liquid smoke were then analysed using various analytical techniques. The results showed that temperature plays a significant role in the composition of liquid smoke. Results of Gas Chromatography Mass Spectrometry (GC-MS) analysis showed that the number of chemical compounds produced at pyrolysis temperatures of 300, 340, 380 and 400 °C were 9, 14, 10 and 18 compounds, respectively. Pyrolysis temperatures did not have significant effects on the pH (3-4) value of produced liquid smoke. Phenolic compounds, furan and ketone have been found to be the main components in liquid smoke. The highest amount of phenol (763.76 mg GAE) was found at 400 °C.

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