Volume 9, Issue 4 (December 2022)
J. Food Qual. Hazards Control 2022, 9(4): 226-233 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Fahrullah F, Noersidiq A, Maruddin F. Effects of Glycerol Plasticizer on Physical Characteristic of Whey-Konjac Films Enriched with Clove Essential Oil. J. Food Qual. Hazards Control 2022; 9 (4) :226-233
URL: http://jfqhc.ssu.ac.ir/article-1-1044-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1044-en.html
Department of Animal Science, Faculty of Animal Science, Universitas Mataram, Mataram. NTB 83,115, Indonesia , fahrullah@unram.ac.id
Abstract: (529 Views)
Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil.
Methods: A completely randomized design was used by different clove essential oil including P10, 0% clove essential oil; P10C1, 5% clove essential oil; P10C2, 10% clove essential oil; and P10C3, 15% clove essential oil. The present study investigated the physical characteristics, including tensile strength, elongation, Water Vapour Transmission Rate (WVTR), and microstructur film. Data were statistically evaluated using an Analysis of Variance (ANOVA) in Statistical Program for Social Science (SPSS) 16.0.
Results: Results showed that the addition of glycerol plasticizer enriched with clove essential oil had no significant difference (p>0.05) to value of tensile strength, elongation, and WVTR of whey- konjac edible film. The value of tensile strength with the addition of clove essential oil at doses of 0, 5, 10, and 15% were 9.16, 7.9, 7.1, and 6.52 N, respectively. The concentration of 5% clove essential oil resulted in the best physical properties of film with a tensile strength 7.90 N, elongation 64.0%, and WVTR 8.12 g/mm2/day.
Conclusion: Use of clove essential oil with different concentrations had no effect on tensile strength, elongation, and WVTR; but the addition of clove essential oil had promising potential to improve the physical characteristic of whey-konjac edible films.
DOI: 10.18502/jfqhc.9.4.11377
Methods: A completely randomized design was used by different clove essential oil including P10, 0% clove essential oil; P10C1, 5% clove essential oil; P10C2, 10% clove essential oil; and P10C3, 15% clove essential oil. The present study investigated the physical characteristics, including tensile strength, elongation, Water Vapour Transmission Rate (WVTR), and microstructur film. Data were statistically evaluated using an Analysis of Variance (ANOVA) in Statistical Program for Social Science (SPSS) 16.0.
Results: Results showed that the addition of glycerol plasticizer enriched with clove essential oil had no significant difference (p>0.05) to value of tensile strength, elongation, and WVTR of whey- konjac edible film. The value of tensile strength with the addition of clove essential oil at doses of 0, 5, 10, and 15% were 9.16, 7.9, 7.1, and 6.52 N, respectively. The concentration of 5% clove essential oil resulted in the best physical properties of film with a tensile strength 7.90 N, elongation 64.0%, and WVTR 8.12 g/mm2/day.
Conclusion: Use of clove essential oil with different concentrations had no effect on tensile strength, elongation, and WVTR; but the addition of clove essential oil had promising potential to improve the physical characteristic of whey-konjac edible films.
DOI: 10.18502/jfqhc.9.4.11377
Type of Study: Original article |
Subject:
Special
Received: 22/02/20 | Accepted: 22/08/13 | Published: 22/12/29
Received: 22/02/20 | Accepted: 22/08/13 | Published: 22/12/29
References
1. Al-Hashimi A.G., Ammar A.B., Lakshmanan G., Cacciola F., Lakhssassi N. (2020). Development of a millet starch edible film containing clove essential oil. Foods. 9: 184. [DOI: 10.3390/foods9020184] [DOI:10.3390/foods9020184] [PMID] [PMCID]
2. American Society for Testing and Materials (ASTM) D882-18. (2018). Standard test methods for tensile properties of thin plastic sheeting. ASTM International, Philadelphia, Penn. [DOI: 10.1520/D0882-18] [DOI:10.1520/D0882-18]
3. American Society for Testing and Materials (ASTM) E 96-95. (1995). Standard test methods for water vapor transmission of materials. Annual Book of ASTM Standards. Philadelphia, PA.
4. Arifin M.H., Suyatma N.E., Indrasti D. (2022). Chito-oligosaccharide characterization depolymerized by different method and its study as active film. Jurnal Pengolahan Hasil Perikanan Indonesia. 25: 18-33. [DOI: 10.17844/jphpi. v25i1.39632]. [Indonesian with English abstract]. [DOI:10.17844/jphpi]
5. Arzate-Vázquez I., Chanona-Pérez J.J., Calderón-Domínguez G., Terres-Rojas E., Garibay-Febles V., Martínez-Rivas A., Gutiérrez-López G.F. (2012). Microstructural characteriza-tion of chitosan and alginate films by microscopy techniques and texture image analysis. Carbohydrate Polymers. 87: 289-299. [DOI: 10.1016/j.carbpol.2011.07.044] [DOI:10.1016/j.carbpol.2011.07.044] [PMID]
6. Atarés L., Bonilla J., Chiralt A. (2010). Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. Journal of Food Engineering. 100: 678-687. [DOI: 10.1016/j.jfoodeng.2010.05.018] [DOI:10.1016/j.jfoodeng.2010.05.018]
7. Bof M.J., Jiménez A., Locaso D.E., García M.A., Chiralt A. (2016). Grapefruit seed extract and lemon essential oil as active agents in corn starch-chitosan blend films. Food and Bioprocess Technology. 9: 2033-2045. [DOI: 10.1007/ s11947-016-1789-8] [DOI:10.1007/s11947-016-1789-8]
8. Cofelice M., Cuomo F., Chiralt A. (2019). Alginate films encapsulating lemongrass essential oil as affected by spray calcium application. Colloids and Interfaces. 3: 58 [DOI: 10.3390/colloids3030058] [DOI:10.3390/colloids3030058]
9. Daza L.D., Homez-Jara A., Solanilla J.F., Váquiro H.A. (2018). Effects of temperature, starch concentration, and plasticizer concentration on the physical properties of ulluco (Ullucus tuberosus Caldas)-based edible films. International Journal of Biological Macromolecules. 120: 1834-1845. [DOI: 10. 1016/j.ijbiomac.2018.09.211] [DOI:10.1016/j.ijbiomac.2018.09.211] [PMID]
10. Dick M., Costa T.M.H., Gomaa A., Subirade M., Rios A.D.O., Flôres S.H. (2015). Edible film production from chia seed mucilage: effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydrate Polymers. 130: 198-205. [DOI: 10.1016/j.carbpol.2015.05. 040] [DOI:10.1016/j.carbpol.2015.05.040] [PMID]
11. Fahrullah F. (2021). The use of clove oil in the application of whey edible film on the chemical and microbiological characteristics of gouda cheese. Agrointek Jurnal Teknologi Industri Pertanian. 15: 592-600. [DOI: 10.21107/agrointek. v15i2.10060]. [Indonesian with English abstract] [DOI:10.21107/agrointek.v15i2.10060]
12. Fahrullah F., Ervandi M. (2021). Microstructure of whey dangke's edible film with karageenan and 35% plasticizer sorbitol addition. Jurnal Ilmu dan Teknologi Peternakan Tropis. 8: 26-31. [DOI: 10.33772/jitro.v8i1.14785]. [Indonesian with English abstract].
13. Fahrullah F., Ervandi M., Indrianti M.A., Suparwata D.O., Yasin I.A., Gobel Y.A., Mokoolang S., Mokoginta M.M. (2021a). Mechanical properties of whey composite edible film with the addition of clove essential oil and different types of plasticizer. Iop Conference Series: Earth and Environmental Science. 755: 012004. [DOI: 10.1088/1755-1315/755/1/ 012004] [DOI:10.1088/1755-1315/755/1/012004]
14. Fahrullah F., Ervandi M., Rosyidi D. (2021b). Characterization and antimicrobial activity of whey edible film composite enriched with clove essential oil. Tropical Animal Science Journal. 44: 369-376. [DOI: 10.5398/tasj.2021.44.3.369] [DOI:10.5398/tasj.2021.44.3.369]
15. Fahrullah F., Radiati L.E., Purwadi P., Rosyidi D. (2020a). The effect of different plasticizers on the characteristics of whey composite edible film. Jurnal Ilmu dan Teknologi Hasil Ternak. 15: 31-37. [DOI: 10.21776/ub.jitek.2020.015.01.4] [DOI:10.21776/ub.jitek.2020.015.01.4]
16. Fahrullah F., Radiati L.E., Purwadi, Rosyidi D. (2020b). The physical characteristics of whey based edible film added with konjac. Current Research in Nutrition and Food Science. 8: 333-339. [DOI: 10.12944/CRNFSJ.8.1.31] [DOI:10.12944/CRNFSJ.8.1.31]
17. Farhan A., Hani N.M. (2017). Characterization of edible packaging films based on semi-refined kappa-carrageenan plasticized with glycerol and sorbitol. Food Hydrocolloid. 64: 48-58. [DOI: 10.1016/j.foodhyd.2016.10.034] [DOI:10.1016/j.foodhyd.2016.10.034]
18. Galus S., Kadzińska J. (2016). Moisture sensitivity, optical, mechanical and structural properties of whey protein-based edible films incorporated with rapeseed oil. Food Technology and Biotechnology. 54: 78-89. [DOI: 10.17113/ftb.54.01.16. 3889] [DOI:10.17113/ftb.54.01.16.3889] [PMID] [PMCID]
19. Ghasemlou M., Aliheidari N., Fahmi R., Shojaee-Aliabadi S., Keshavarz B., Cran M.J., Khaksar R. (2013). Physical, mechanical and barrier properties of corn starch films incorporated with plant essential oils. Carbohydrate Polymers. 98: 1117-1126. [DOI: 10.1016/j.carbpol.2013.07. 026] [DOI:10.1016/j.carbpol.2013.07.026] [PMID]
20. Hammam A.R.A. (2019). Technological, applications, and characteristics of edible films and coatings: a review. SN Applied Sciences. 1: 632. [DOI: 10.1007/s42452-019-0660-8] [DOI:10.1007/s42452-019-0660-8]
21. Jiang B., Na J., Wang L., Li D., Liu C., Feng Z. (2019). Separation and enrichment of antioxidant peptides from whey protein isolate hydrolysate by aqueous two-phase extraction and aqueous two-phase flotation. Foods. 8: 34. [DOI: 10.3390/ foods8010034] [DOI:10.3390/foods8010034]
22. Jiang B., Wang L., Na J., Zhang X., Yuan Y., Liu C., Feng Z. (2020). Environmentally-friendly strategy for separation of α-lactalbumin from whey by aqueous two phase flotation. Arabian Journal of Chemistry. 13: 3391-3402. [DOI: 10. 1016/j.arabjc.2018.11.013] [DOI:10.1016/j.arabjc.2018.11.013]
23. Kamsiati E., Herawati H., Purwani E.Y. (2017). The development potential of sago and cassava starch based biodegradable plastic in Indonesia. Jurnal Penelitian dan Pengembangan Pertanian. 36: 67-76. [Indonesian with English abstract] [DOI:10.21082/jp3.v36n2.2017.p67-76]
24. Khazaei N., Esmaiili M., Djomeh Z.E., Ghasemlou M., Jouki M. (2014). Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum. Carbohydrate Polymers. 102: 199-206. [DOI: 10.1016/ j.carbpol.2013.10.062] [DOI:10.1016/j.carbpol.2013.10.062] [PMID]
25. Kurek M., Galus S., Debeaufort F. (2014). Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein. Food Packaging and Shelf Life. 1: 56-67. [DOI: 10.1016/j.fpsl.2014.01.001] [DOI:10.1016/j.fpsl.2014.01.001]
26. Liang T., Wang L. (2018). Preparation and characterization of a novel edible film based on Artemisia sphaerocephala Krasch. gum: effects of type and concentration of plasticizers. Food Hydrocolloid. 77: 502-508. [DOI: 10.1016/j.foodhyd.2017. 10.028] [DOI:10.1016/j.foodhyd.2017.10.028]
27. Maniglia B.C., De Paula R.L., Domingos J.R., Tapia-Blácido D.R. (2015). Turmeric dye extraction residue for use in bioactive film production: optimization of turmeric film plasticized with glycerol. LWT - Food Science and Technology. 64: 1187-1195. [DOI: 10.1016/j.lwt.2015.07.025] [DOI:10.1016/j.lwt.2015.07.025]
28. Maruddin F., Ratmawati R., Fahrullah F., Taufik M. (2018). Characteristics of edible film based dangke whey with carrageenan addition. Jurnal Veteriner. 19: 291-297. [DOI: 10.19087/jveteriner.2018.19.2.291]. [Indonesian with English abstract] [DOI:10.19087/jveteriner.2018.19.2.291]
29. Mekonnen T., Mussone P., Khalil H., Bressler D. (2013). Progress in bio-based plastics and plasticizing modifications. Journal of Materials Chemistry A. 1: 13379-13398. [DOI: 10.1039/ c3ta12555f] [DOI:10.1039/c3ta12555f]
30. Mohammadi Nafchi A., Olfat A., Bagheri M., Nouri L., Karim A.A., Ariffin F. (2017). Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum. Journal of Food Science and Technology. 54: 1703-1710. [DOI: 10.1007/s13197-017-2602-z] [DOI:10.1007/s13197-017-2602-z] [PMID] [PMCID]
31. Nisar T., Wang Z.-C., Yang X., Tian Y., Iqbal M., Guo Y. (2018). Characterization of citrus pectin films integrated with clove bud essential oil: physical, thermal, barrier, antioxidant and antibacterial properties. International Journal of Biological Macromolecules. 106: 670-680. [DOI: 10.1016/j.ijbiomac. 2017.08.068] [DOI:10.1016/j.ijbiomac.2017.08.068] [PMID]
32. Otoni C.G., Avena-Bustillos R.J., Azeredo H.M.C., Lorevice M.V., Moura M.R., Mattoso L.H.C., McHugh T.H. (2017). Recent advances on edible films based on fruits and vegetables-a review. Comprehensive Reviews in Food Science and Food Safety. 16: 1151-1169. [DOI: 10.1111/1541-4337.12281] [DOI:10.1111/1541-4337.12281] [PMID]
33. Pagno C.H., Klug T.V., Costa T.M.H., Rios A.D.O., Flôres S.H. (2016). Physical and antimicrobial properties of quinoa flour-based films incorporated with essential oil. Journal of Applied Polymer Science. 133: 43311. [DOI: 10.1002/ app.43311] [DOI:10.1002/app.43311]
34. Saravani Pak E., Najafi Ghaghelestani S., Najafi M.A. (2020). Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer. Journal of Food Science and Technology. 57: 3284-3294. [DOI: 10.1007/ s13197-020-04361-1] [DOI:10.1007/s13197-020-04361-1] [PMID] [PMCID]
35. Serna P.C., Filho J.F.L. (2015). Biodegradable zein-based blend films: structural, mechanical and barrier properties. Food Technology and Biotechnology. 53: 348-353. [DOI: 10. 17113/ftb.53.03.15.3725] [DOI:10.17113/ftb.53.03.15.3725] [PMID] [PMCID]
36. Shi W.-J., Tang C.-H., Yin S.-W., Yin Y., Yang X.-Q., Wu L.-Y., Zhao Z.-G. (2016). Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach. Food Hydrocolloids. 52: 253-264. [DOI: 10.1016/j.foodhyd.2015.07.008] [DOI:10.1016/j.foodhyd.2015.07.008]
37. Silva R.D.S., Santos B.M.M., Fonseca G.G., Prentice C., Cortez-Vega W.R. (2020). Analysis of hybrid sorubim protein films incorporated with glycerol and clove essential oil for packaging applications. Journal of Polymers and the Environment. 28: 421-432. [DOI: 10.1007/s10924-019-01608-7] [DOI:10.1007/s10924-019-01608-7]
38. Siskawardani D.D., Warkoyo, Hidayat R., Sukardi. (2020). Physic-mechanical properties of edible film based on taro starch (Colocasia esculenta L. Schoott) with glycerol addition. IOP Conference Series: Earth and Environmental Science. 458: 012039. [DOI: 10.1088/1755-1315/458/1/012039] [DOI:10.1088/1755-1315/458/1/012039]
39. Spotti M.L., Cecchini J.P., Spotti M.J., Carrara C.R. (2016). Brea Gum (from Cercidium praecox) as a structural support for emulsion-based edible films. LWT - Food Science and Technology. 68: 127-134. [DOI: 10.1016/j.lwt.2015.12.018] [DOI:10.1016/j.lwt.2015.12.018]
40. Sukhija S., Singh S., Riar C.S. (2016). Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch. Food Hydrocolloids. 60: 128-137. [DOI: 10.1016/j.foodhyd.2016.03.023] [DOI:10.1016/j.foodhyd.2016.03.023]
41. Teixeira B., Marques A., Pires C., Ramos C., Batista I., Saraiva J.A., Nunes M.L. (2014). Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: physical, antioxidant and antibacterial properties. LWT - Food Science and Technology. 59: 533-539. [DOI: 10.1016/j.lwt.2014.04.024] [DOI:10.1016/j.lwt.2014.04.024]
42. Umaraw P., Verma A.K. (2017). Comprehensive review on application of edible film on meat and meat products: an eco-friendly approach. Critical Reviews in Food Science and Nutrition. 57: 1270-1279. [DOI: 10.1080/10408398.2014. 986563] [DOI:10.1080/10408398.2014.986563] [PMID]
43. Vieira M.G.A., Da Silva M.A., Dos Santos L.O., Beppu M.M. (2011). Natural-based plasticizers and biopolymer films: a review. European Polymer Journal. 47: 254-263. [DOI: 10.1016/j.eurpolymj.2010.12.011] [DOI:10.1016/j.eurpolymj.2010.12.011]
44. Wardana A.A., Widyaningsih T.D.W. (2017). Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator. IOP Conference Series: Earth and Environmental Science. 109: 012031. [DOI: 10.1088/1755-1315/109/1/012031] [DOI:10.1088/1755-1315/109/1/012031]
45. Wittaya T. (2013). Influence of type and concentration of plasticizers on the properties of edible film from mung bean proteins. KMITL - Science and Technology Journal. 13: 51-58.
46. Xu Y., Chu Y., Feng X., Gao C., Wu D., Cheng W., Meng L., Zhang Y., Tang X. (2020). Effects of zein stabilized clove essential oil pickering emulsion on the structure and properties of chitosan-based edible films. International Journal of Biological Macromolecules. 156: 111-119. [DOI: 10.1016/j.ijbiomac.2020.04.027] [DOI:10.1016/j.ijbiomac.2020.04.027] [PMID]
47. Yan Q., Hou H., Guo P., Dong H. (2012). Effects of extrusion and glycerol content on properties of oxidized and acetylated corn starch-based films. Carbohydrate Polymers. 87: 707-712. [DOI: 10.1016/j.carbpol.2011.08.048] [DOI:10.1016/j.carbpol.2011.08.048] [PMID]
48. Yang S.-Y., Cao L., Kim H., Beak S.-E., Song K.B. (2018). Utilization of foxtail millet starch film incorporated with clove leaf oil for the packaging of queso blanco cheese as a model food. Starch-Stärke. 70: 1700171. [DOI: 10.1002/ star.201700171] [DOI:10.1002/star.201700171]
49. Zhang P., Zhao Y., Shi Q. (2016). Characterization of a novel edible film based on gum ghatti: effect of plasticizer type and concentration. Carbohydrate Polymers. 153: 345-355. [DOI: 10.1016/j.carbpol.2016.07.082] [DOI:10.1016/j.carbpol.2016.07.082] [PMID]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
