Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta)

Abstract

Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher concentration of Garcinia atroviridis extract produced thicker film compared to the film without extract (from 0.048 to 0.143 mm). The film with 5% (v/v) Garcinia atroviridis possessed low tensile strength (3.28 MPa) and elongation at break (13.90%). Young’s modulus was decreased in value (from 0.72 to 0.24 MPa) as the higher concentration of Garcinia atroviridis extract was added. High Garcinia atroviridis extract (5% v/v) in the chitosan films demonstrated greater inhibitory activity against the bacteria strains (Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus). With the edible film of 5% (v/v) Garcinia atroviridis applied, the Indian mackerel was found to have a longer shelf life (3.5 days) as compared to the control (2.5 days).

Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

“…As a result, the films were hard to shape and stuck to the disc puncture with brownish-gold clusters of oil seen throughout the surface of the film. Meanwhile, previous studies showed that 1.5% (w/v) chitosan produced the optimal physical and mechanical properties for an edible film (Choong et al, 2019;Zaman et al, 2018). Therefore, 1.5% (w/v) chitosan filtrate with 0% to 4% (v/v) of Chrysanthemum morifolium essential oil was used in the storage test to determine the effects of the film on the microbiological properties of chicken and beef (Fig.…”

“…The color of the edible film was expressed in L* (brightness 100 or lightness 0), a* (level of + red or -green) and b* (level of + yellow or -blue) L*, a* and b* are the standard color parameter values (L* = 93.82, a* = -1.2, b* = 1.61) while L, a and b are the sample color parameter values (Saberi et al, 2016;Zaman et al, 2018).…”

“…Antimicrobial properties of Chrysanthemum morifolium chitosan film. The disc diffusion method was applied to measure the antimicrobial properties of Chrysanthemum morifolium chitosan film (Zaman et al, 2018). Bacteria such as Vibrio cholerae, Staphylococcus aureus, Escherichia coli, and Salmonella typhimurium were prepared in Mueller Hinton Agar (MHA; Oxoid, UK) by the UCSI lab technician.…”

“…Chitosan film is a non-toxic biopolymer that is commonly used in fruits, vegetables, and meat product packaging (Falguera et al, 2011;Suput et al, 2015). Chitosan film incorporated with essential oils such as oregano (Fournomiti et al, 2015), Asam keping (Zaman et al, 2018) and musk lime extract (Choong et al, 2019) prolonged the shelf life of food and improved antibacterial properties which prevent bacterial growth of organisms such as Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa (Iwamoto et al, 2010), Salmonella enterica and Staphylococcus aureus (Mith et al, 2014), which are mainly found in meat and fish products (Vu et al, 2011). On the other hand, Chan et al (2020) incorporated Melastoma malabatrichum extract with sodium alginate edible film to improve its functional properties.…”

Investigation of Properties of Polysaccharide-Based Edible Film Incorporated With Functional Melastoma Malabathricum Extract

“…On the other hand, green tea extract can enhance the free radical scavenging effect of fish skin gelatin film (Wu et al, 2013). Also, in the work of Zaman et al (2018), the application of edible with incorporated with Garcinia atrovirdis extract have prolonged the shelf life of fish. Choong et al (2019), however, added the musk lime extracts into chitosan edible film for the preservation of squid.…”