Figure - uploaded by Liew Phing Pui
Content may be subject to copyright.
Source publication
Edible film is commonly applied on meat products. In this study, kesum leaf extract (KE) and curry leaf extract (CLE) were incorporated into chitosan based film, in varying concentrations of KE and CLE to determine the physicochemical, mechanical and antimicrobial properties of chitosan film formed. Therefore, the purpose of this research was to as...
Contexts in source publication
Context 1
... main properties for packaging material includes mechanical properties which are like the tensile strength (TS) and elongation at break (EB). The thickness and mechanical properties of chitosan films with different concentrations of KE and CLE were shown in Table 5 and Table 6. Chitosan film thickness was measured for the determination of mechanical properties calculations. ...Context 2
... Table 5, The EB values of the chitosan film was first decreased from 33.93% to 13.13% when the KE concentration was increased from 0.0% (w/v) to 2.0% (w/v) then increased to 35.45% when 3.5% (w/v) of KE was added. For chitosan films incorporated with CLE, the EB values was first increased from 13.13% to 28.13% when the CLE concentration was increased from 0.0% (w/v) to 1.0% (w/v) then decreased to 13.23% when 2.0% (w/v) of CLE was added according to Table 6. One of the factors that may cause the decrease of EB could be because of the increment of pore size of the film which may cause the formation of possible rapture points (Moradi et al., 2012). ...Context 3
... main properties for packaging material includes mechanical properties which are like the tensile strength (TS) and elongation at break (EB). The thickness and mechanical properties of chitosan films with different concentrations of KE and CLE were shown in Table 5 and Table 6. Chitosan film thickness was measured for the determination of mechanical properties calculations. ...Context 4
... Table 5, The EB values of the chitosan film was first decreased from 33.93% to 13.13% when the KE concentration was increased from 0.0% (w/v) to 2.0% (w/v) then increased to 35.45% when 3.5% (w/v) of KE was added. For chitosan films incorporated with CLE, the EB values was first increased from 13.13% to 28.13% when the CLE concentration was increased from 0.0% (w/v) to 1.0% (w/v) then decreased to 13.23% when 2.0% (w/v) of CLE was added according to Table 6. One of the factors that may cause the decrease of EB could be because of the increment of pore size of the film which may cause the formation of possible rapture points (Moradi et al., 2012). ...Similar publications
Salmonella infections represent a leading cause of foodborne illnesses; resistance to third-generation cephalosporins (TGCs), which are a first-choice antimicrobial for treating human Salmonella enteritis, has become a serious public health concern worldwide. Because the consumption of undercooked chicken meat products is a major cause of foodborne...
![Fig. 2. Morphology of the (a) corn starch [64] and (b) potato starch [65].](profile/Hermawan-Ariyanto/publication/369126548/figure/fig1/AS:11431281131245573@1680065475474/Morphology-of-the-a-corn-starch-64-and-b-potato-starch-65_Q320.jpg)
Citations
... Flavonoids cause damage to the permeability of bacterial cell walls, lysosomes and microsomes because they interact with bacterial DNA, and alkaloids have anti-bacterial properties. Kong et al (2022) stated that chitosan films added with variations of 1.0% (w/v), 2.0% (w/v), 3.0% (w/v) and 3.5% (w/v) showed the diameter of the inhibitory zone formed against S. aureus and Salmonella sp. Significantly improved (Kong et al., 2022). ...
... Kong et al (2022) stated that chitosan films added with variations of 1.0% (w/v), 2.0% (w/v), 3.0% (w/v) and 3.5% (w/v) showed the diameter of the inhibitory zone formed against S. aureus and Salmonella sp. Significantly improved (Kong et al., 2022). The increase in the inhibition zone is due to the increase in anti-bacterial properties of edible chitosan film with supelmentation of marrow leaf extract. ...
Edible packaging, crafted from edible materials like starch, proteins, and fats, ensures safety and consumability. Durian seeds emerge as a promising base material, offering robust protection against environmental factors. Additionally, Kesum leaves harbor antimicrobial compounds, enhancing packaging efficacy. This study utilizes a literature review with content and bibliometric analyses, referencing journals and Google Scholar for secondary data. Findings reveal the potential of incorporating edible coatings from durian seeds and Kesum leaf extract into products stored at freezing temperatures. This application extends shelf life, curbs lipid oxidation, and prevents rancidity despite quality decline. Harnessing the natural properties of durian seeds and Kesum leaves, this research presents an innovative solution to packaging challenges. Edible materials not only enhance safety but also bolster sustainability by reducing waste and environmental impact. The inclusion of antimicrobial compounds ensures product integrity during storage. This study highlights edible packaging's transformative potential in food preservation and sustainability, promising benefits for consumers and the environment alike.
... 19,20 Glycerol plasticizers are employed to reconfigure the intermolecular polymer chain network. [21][22][23] Similar research has also been conducted to assess the influence of sorbitol and glycerol plasticizers on starch film thickness. The thickness of edible film typically falls between 0.02-0.03 ...
Food packaging today often involves the migration of monomer substances from petroleum-based plastics into the food. This study aimed to determine the effects of storing food in bioplastic on moisture content and peroxide levels. The study design employed a post-test experimental design with a control group. Dodol samples were selected for this study using a simple random sampling method. The bioplastics used were made from cassava peel starch, and the food storage conditions included temperature-humidity variations of 10-15°C and 85.3-90.8% relative humidity and 25-29°C and 46.5%-80.4% relative humidity. Data were collected through laboratory tests and analyzed using the SPSS program. The study found a significant effect of glycerol dosage on the thickness of the bioplastic (p-value < 0.001). There was a significant influence of temperature-humidity storage on moisture content with glycerol dosages of 3 ml (p-value = 0.002), 4 ml (p-value < 0.023), and 5 ml (p-value = 0.007), as well as on the peroxide content of dodol. This effect was particularly pronounced with glycerol dosages of 3 ml (p-value = 0.001), 4 ml (p-value < 0.001), and 5 ml (p-value = 0.008). The results indicate that cassava peel starch bioplastic can serve as a viable alternative for food packaging, provided that temperature and humidity conditions during food storage are carefully controlled.
