Volume 12, Issue 1 (March 2025)
J. Food Qual. Hazards Control 2025, 12(1): 11-26 |
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Fahrullah F, Kisworo D, Noersidiq A. Synthesis of Whey-Chia Seed Edible Film containing Cinnamon Essential Oil as Biodegradable Food Packaging Material. J. Food Qual. Hazards Control 2025; 12 (1) :11-26
URL: http://jfqhc.ssu.ac.ir/article-1-1258-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1258-en.html
Department of Animal Science, Faculty of Animal Science, Universitas Mataram, Jl. Majapahit 62, Mataram, NTB 83115, Indonesia , fahrullah@unram.ac.id
Abstract: (227 Views)
Background: Edible films provide a promising alternative to plastic packaging, serving as a matrix for active compounds such as antibacterial agents and enchancing the nutritional content of the packaged product. This study aimed to determine the effect of cinnamon essential oil incorporation on the manufacture of whey-chia seed edible films.
Methods: A completely randomized design was applied, testing various concentrations of cinnamon essential oil: M1 (0%), M2 (2%), M3 (4%), M4 (6%), and M5 (8%). A total of 25 samples were analyzed from June to November 2024. The study assessed physical characteristics including tensile strength, elongation, Water Vapor Transmission Rate (WVTR), microstructure, Energy-Dispersive Spectroscopy (EDS), and Fourier Transform Infrared spectroscopy (FTIR). Additionally, microbiological characteristics were evaluated, focusing on antibacterial activity against Escherichia coli and Staphylococcus aureus. Data were analyzed using Analysis of Variance and further examined through Duncan Multiple Range Test in Statistical Program for Social Science (SPSS) version 24.0.
Results: The addition of cinnamon oil did not significantly affect the tensile strength and elongation of the whey-chia seed edible film (p>0.05). Tensile strength values ranged from 1.73-2.53 MPa, while elongation values ranged from 64.94-77.36%. However, cinnamon oil had a notable impact on WVTR and antibacterial activity (p<0.01). WVTR values ranged from 6.01 to 9.43 g/mm2.day, and the inhibition zones against E. coli and S. aureus ranged from 10.60 to 11.35 and 10.70 to 14.60 mm, respectively. The 8% cinnamon essential oil concentration was the most effective in improving tensile strength and antibacterial properties, making it suitable for biodegradable food packaging. EDS analysis showed increased carbon and oxygen content in the films, and FTIR indicated changes in intermolecular interactions, affecting absorption bands of functional groups like -OH and C=O.
Conclusion: The treatment with the addition of 8% cinnamon oil concentration was found to be the most effective treatment.
DOI: 10.18502/jfqhc.12.1.18363
Methods: A completely randomized design was applied, testing various concentrations of cinnamon essential oil: M1 (0%), M2 (2%), M3 (4%), M4 (6%), and M5 (8%). A total of 25 samples were analyzed from June to November 2024. The study assessed physical characteristics including tensile strength, elongation, Water Vapor Transmission Rate (WVTR), microstructure, Energy-Dispersive Spectroscopy (EDS), and Fourier Transform Infrared spectroscopy (FTIR). Additionally, microbiological characteristics were evaluated, focusing on antibacterial activity against Escherichia coli and Staphylococcus aureus. Data were analyzed using Analysis of Variance and further examined through Duncan Multiple Range Test in Statistical Program for Social Science (SPSS) version 24.0.
Results: The addition of cinnamon oil did not significantly affect the tensile strength and elongation of the whey-chia seed edible film (p>0.05). Tensile strength values ranged from 1.73-2.53 MPa, while elongation values ranged from 64.94-77.36%. However, cinnamon oil had a notable impact on WVTR and antibacterial activity (p<0.01). WVTR values ranged from 6.01 to 9.43 g/mm2.day, and the inhibition zones against E. coli and S. aureus ranged from 10.60 to 11.35 and 10.70 to 14.60 mm, respectively. The 8% cinnamon essential oil concentration was the most effective in improving tensile strength and antibacterial properties, making it suitable for biodegradable food packaging. EDS analysis showed increased carbon and oxygen content in the films, and FTIR indicated changes in intermolecular interactions, affecting absorption bands of functional groups like -OH and C=O.
Conclusion: The treatment with the addition of 8% cinnamon oil concentration was found to be the most effective treatment.
DOI: 10.18502/jfqhc.12.1.18363
Type of Study: Original article |
Subject:
Special
Received: 24/09/04 | Accepted: 25/02/25 | Published: 25/03/30
Received: 24/09/04 | Accepted: 25/02/25 | Published: 25/03/30
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