Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Abstract

Background. Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef. Materials and methods. 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)). Results. With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage. Conclusion. This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

Chitosan/grapeseed oil multicomponent edible films - design and properties

“…The increase of the film thickness when GsO increases could be associated with the increase of the total solids in the chitosan / GsO emulsion system. Similar results were reported by Tan [25] who postulated that the essential oil filled a chitosan matrix caused the value of thickness to increase. The moisture barrier properties of the edible films are one of the most important for their application as food packaging material.…”

Shear analysis of rice husk ash (RHA) reinforced tin‐0.7‐copper composite solders on electroless nickel/immersion silver (ENIAg) surfaces

“…More so, the added rice husk ash has the possibility of not entirely dispersing in the solder after soldering. In the molten state, these foreign particles may be rejected, engulfed or entrapped, depending on the reinforcing agent and solder interaction mechanisms [31]. This reasoning can be proved with the fracture surface images showing the presence of silica on the fracture surface that will be discussed in the subsequent section.…”

Application of Edible Film with Asian Plant Extracts as an Innovative Food Packaging: A Review

“…Antioxidant and antibacterial agents from PE extracted using different solvents such as ethanol, methanol, and aqueous were previously incorporated into EF [6,22,23]. EOs from AP are also commonly extracted using hydro-distillation for use in natural medicine or natural food preservation [14,21]. Recent studies have shown that incorporating these extracts into different biopolymers (polysaccharides, protein, and lipids) could help in enhancing the qualities of active EF.…”

“…Table 1 lists examples of the various APE and EOs incorporation of EF. Various APE (e.g., black soybean, Chrysanthemum morifolium, Eriobotrya japonica Lindl., ginger, turmeric and plai, hawthorn berry, kiam, mangosteen, neem, Moringa oleifera Lam., Piper Betle Linn., and Sophora japonica) have been selected to incorporate into different polymer-based EFs to improve the functional properties of food packaging [5][6][7][9][10][11][12]14,15,22,[24][25][26]. According to the review, many studies have extracted APE with ethanol for incorporation into various biopolymer-based EFs (alginate, chitosan, and gelatin).…”

“…Chrysanthemum EO is a liquid substance (aromatic) produced from the Chrysanthemum morifolium, one of 300 species in the Asteraceae (Compositae) family that was first cultivated in China as a blooming herb. The addition of the Chrysanthemum morifolium EO (1% to 6% (v/v)) in chitosan EF improved the scavenging effect of the antioxidant assay (from 4.97% to 18.63%) and the meat storage (raw chicken and beef) from 3 to 5 days during storage by maintaining the pH level (safe to consume), with an increase in Chrysanthemum morifolium concentration and with antibacterial activity against Staphylococcus aureus [14]. There is a trend reported that with nanoemulsified ginger, EO in gelatin EFs improve their thickness while reducing their water solubility, moisture content, and surface hydrophobicity when combined with montmorillonite (MMT) [15].…”