Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base ... more Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are needed to form an elastic film. This study aims to determine the effect of pectin addition on the characteristics of the edible film. The method used in this research was the experimental method with five treatments of pectin concentration (0%, 0.2%, 0.25%, 0.3%, 0.35%). Physical and chemical characteristics (thickness, tensile strength, elongation, water vapor transmission, and moisture content) of edible films were analyzed. The results showed that different concentrations of pectin significantly affected the characteristics of edible film. The best characteristics of edible film (0.12 mm thickness, 15.40 MPa tensile strength, 26.50% elongation, 6.99 gram/m2 24 h water vapor transmission rate, and 8.745% moisture content) were obtained as 0.2% pectin added in making the gelatin-based edible film.
Flaxseed mucilage-based edible film plasticized with glycerol was previously prepared, with relat... more Flaxseed mucilage-based edible film plasticized with glycerol was previously prepared, with relatively low strength and stiffness which limits its application as food packaging material. With the aim to reinforce the mechanical properties, nanocrystalline cellulose (NCC) was added into the film in the present study. 1 wt.% to 5 wt.% of nanocrystalline cellulose suspension (NCC1 to NCC5) were prepared and added into the optimized formulation of flaxseed mucilage with 1 wt.% of glycerol (FMG). The nanocomposite films were formed via solution casting. They were studied in terms of mechanical, morphological, physical and antioxidant properties. As the NCC suspension increased, the tensile strength and Youn ’s modulus (or stiffness) significantly increased (to 2.3 MPa and 0.32 MPa) whereas the elongation at break decreased (to 40.3%) (p . ). While FMG itself had low antioxidant (at 9.13% of free radical scavenging activity and 13.8 mg gallic acid equivalent (GAE)), the addition of NCC did not significantly affect these antioxidant activities (p>0.05).
ABSTRACT This work describes the effect of a repetitive cooking-chilling process on resistant sta... more ABSTRACT This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers.
Composite films were prepared from kenaf derived cellulose fibers (KDC) and polylactic acid (PLA)... more Composite films were prepared from kenaf derived cellulose fibers (KDC) and polylactic acid (PLA) resin by melt blending using an internal mixer. Cellulose was derived from kenaf via standard ASTM D1104 method. The composites were incorporated with 0 to 60 % (dry weight basis) of KDC fiber loading into PLA, then were hot pressed to produce films with thickness of 0.30 to 0.35 mm. Oxygen permeability test and Differential Scanning Calorimetry (DSC) measurement in the KDC-PLA composites were conducted. Increasing the loading of KDC (up to 60 %) in KDC-PLA films exhibited reduction of 77 % and 85 % in oxygen transmission rates (OTR) and permeation coefficient (P) respectively, as compared to neat PLA. Whereas, addition of KDC into composites has reduced the crystallinity of composites. Even though incorporation of KDC fibers has negative influence on the crystallinity of composites, the overall blocking effect of the fibers counteract this negative effect and produced better oxygen barrier as compared to the commercial PLA for packaging applications.
Moisture sorption characteristic is important in determining the stability of bio-based plastic d... more Moisture sorption characteristic is important in determining the stability of bio-based plastic during packaging and storage condition. This study was carried out to investigate the moisture sorption characteristic of starch-based film. Moisture sorption test was conducted at different temperatures (5, 30 and 50°C) and relative humidity (23-75%). The experimental data was fitted using several models. Based on the Peleg model, the maximum rate of absorption and absorption capacity occurred at higher relative humidity. Guggenheim Anderson de Boer (GAB) model was the most suitable model to fit the experimental isotherm data and it is useful to predict the water sorption properties of the film which relate to different relative humidity conditions. In addition, the shelf life of film was reduced when placed under lower temperature due to the higher sorption capacity of moisture. The sorption properties of the starch-based film are important and worth investigation as it will be useful f...
Biopolymers and Biocomposites from Agro-Waste for Packaging Applications
Abstract This chapter explores the utilization of jackfruit (Artocarpus heterophyllus) waste, par... more Abstract This chapter explores the utilization of jackfruit (Artocarpus heterophyllus) waste, particularly jackfruit skin and straw as a promising alternative for the production of active biopolymer films. Jackfruit peel (JFP)-based films were prepared at a fixed content of tapioca starch which acted as a filler and different loadings of thymol (3, 5, and 10 wt%) as the antimicrobial substance. The jackfruit straw and starch (JSt/starch), jackfruit skin and starch (JSk/starch), and combination (JSkJSt/starch) films were fabricated by casting technique and dried prior peeling stage. A fixed formulation of film containing 6 g of jackfruit straw and/or skin powder incorporated with 4 g of tapioca starch (6:4) was used as the control film, to examine the effect of varied thymol loadings on morphological, physical, mechanical, and antimicrobial properties. The presence of thymol in the films showed a significant increase in flexibility and water solubility as well as a decrease in tensile strength for all types of film. The JSk/starch films (with and without thymol) exhibited higher tensile strength, with lower solubility in water, water vapor permeability and flexibility than the JSt/starch and JSkJSt/starch films. The films incorporated with 10 wt% thymol exhibited positive inhibitory effect against Escherichia coli and Staphylococcus aureus. Further application of these active films on real food revealed significant retardation of fungal growth on cherry tomato samples stored at 25 °C for 7 days. This work concludes that the films made from the jackfruit peel waste together with the presence of thymol have the potential to preserve food products. These films can be utilized in the food packaging applications, including active films and coatings.
The development of active packaging for food applications have been increasingly favorable in pub... more The development of active packaging for food applications have been increasingly favorable in publicity, industry, and research field, by attributing to the bio-safety in nature and promising antimicrobial property in preserving food product. In this study, polybutylene succinate (PBS) was used as the main polymeric material for preparing active film and incorporated with different active agents, i.e. thymol, kesum, and curry via solvent casting method. The produced active films were characterized through advanced analysis techniques. From morphology examination, kesum filled PBS film showed well-integrated film structure, whereas the thymol and curry filled PBS films presented poor adhesion features comparing to pure PBS film. Also, the functional chemistry analysis revealed the presence of functional groups from active substances, indicating the successful incorporation of active agent in PBS film. Furthermore, the thermal analysis proved the thymol filled PBS film was with the greatest heat resistance due to its solidity structure. In terms of crystallinity, the kesum filled PBS film exhibited the highest crystallinity among the film samples, by associating to its great nucleating effect. Additionally, the films containing 10% kesum and thymol respectively showed zone of inhibition against S. aureus. However, the films tested on chicken fillet samples showed insignificant inhibitory effect on foodborne microbes. Nonetheless, the quality of chicken fillet covered with active PBS films had been improved with color attributes at 15% loading of active agent. Therefore, the active films produced in this work have potential to be utilized in the future for food packaging application.
In this study natural colourant from whole pitaya fruit was produced by spray drying using two co... more In this study natural colourant from whole pitaya fruit was produced by spray drying using two concentrations of maltodextrin 20% and 30% and four different inlet temperatures from 1450C to 1750C and quality of powder in terms of physico-chemical and nutritional properties were investigated. The best spray drying condition in relation to betacyanin content was 1550C inlet temperature and 20% maltodextrin concentration. From the flowability analyses, the powders showed poor flowing characteristics. In terms of nutritional qualities, pitaya fruit powder was found rich in protein, fat, ash, fiber and antioxidant. This findings show that the pitaya fruit powder produced from whole pitaya fruit has potential to be used as natural colouring agent and a health supplement.
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly d... more Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
Background: Edible films intended for food packaging have been produced from hydrocolloids, lipid... more Background: Edible films intended for food packaging have been produced from hydrocolloids, lipids, resins, and composites, including gelatin. Gelatin is known to have a good filming ability and has been suggested as an alternative to non-biodegradable plastics. Naturally active compounds incorporated into film packaging may not only protect the food product from oxidation and microbial contamination, but they may also alter the physicochemical properties of the film. Silver nanoparticles have been used in food packaging as active agents due to their antibacterial and antifungal properties. The addition may affect the characteristics of the packaging. Therefore, this study aims to determine the effect of the addition of silver nanoparticles on the physicochemical characteristics of edible film from Pangasius sp. skin gelatin Methods: Mangrove extract of Bruguiera gymnorrhiza was used to synthesize silver into nanoparticle size. In this study, silver nanoparticles (AgNPs) with differ...
The application of starch films, such as food packaging materials, has been restricted due to poo... more The application of starch films, such as food packaging materials, has been restricted due to poor mechanical and barrier properties. However, the addition of a reinforcing agent, cellulose nanofibers (CNF) and also thymol, into the films, may improve the properties of films. This work investigates the effects of incorporating different concentrations of thymol (3, 5, 7, and 10 wt.%) on physical, mechanical, water vapor barrier, and antibacterial properties of corn starch films, containing 1.5 wt.% CNF produced using the solvent casting method. The addition of thymol does not significantly affect the color and opacity of the films. It is found that the tensile strength and Young’s modulus of the films decreases from 10.6 to 6.3 MPa and from 436.9 to 209.8 MPa, respectively, and the elongation at break increased from 110.6% to 123.5% with the incorporation of 10 wt.% thymol into the films. Furthermore, the addition of thymol at higher concentrations (7 and 10 wt.%) improved the water...
Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base ... more Edible film is a thin layer used to coat food. One of the biopolymers that can be used as a base for the edible film is fish gelatin. Gelatin can be obtained from the skin of Lethrinus lentjan. However, edible film is usually brittle if only gelatin is used, so other materials, such as pectin, are needed to form an elastic film. This study aims to determine the effect of pectin addition on the characteristics of the edible film. The method used in this research was the experimental method with five treatments of pectin concentration (0%, 0.2%, 0.25%, 0.3%, 0.35%). Physical and chemical characteristics (thickness, tensile strength, elongation, water vapor transmission, and moisture content) of edible films were analyzed. The results showed that different concentrations of pectin significantly affected the characteristics of edible film. The best characteristics of edible film (0.12 mm thickness, 15.40 MPa tensile strength, 26.50% elongation, 6.99 gram/m2 24 h water vapor transmission rate, and 8.745% moisture content) were obtained as 0.2% pectin added in making the gelatin-based edible film.
Flaxseed mucilage-based edible film plasticized with glycerol was previously prepared, with relat... more Flaxseed mucilage-based edible film plasticized with glycerol was previously prepared, with relatively low strength and stiffness which limits its application as food packaging material. With the aim to reinforce the mechanical properties, nanocrystalline cellulose (NCC) was added into the film in the present study. 1 wt.% to 5 wt.% of nanocrystalline cellulose suspension (NCC1 to NCC5) were prepared and added into the optimized formulation of flaxseed mucilage with 1 wt.% of glycerol (FMG). The nanocomposite films were formed via solution casting. They were studied in terms of mechanical, morphological, physical and antioxidant properties. As the NCC suspension increased, the tensile strength and Youn ’s modulus (or stiffness) significantly increased (to 2.3 MPa and 0.32 MPa) whereas the elongation at break decreased (to 40.3%) (p . ). While FMG itself had low antioxidant (at 9.13% of free radical scavenging activity and 13.8 mg gallic acid equivalent (GAE)), the addition of NCC did not significantly affect these antioxidant activities (p>0.05).
ABSTRACT This work describes the effect of a repetitive cooking-chilling process on resistant sta... more ABSTRACT This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers.
Composite films were prepared from kenaf derived cellulose fibers (KDC) and polylactic acid (PLA)... more Composite films were prepared from kenaf derived cellulose fibers (KDC) and polylactic acid (PLA) resin by melt blending using an internal mixer. Cellulose was derived from kenaf via standard ASTM D1104 method. The composites were incorporated with 0 to 60 % (dry weight basis) of KDC fiber loading into PLA, then were hot pressed to produce films with thickness of 0.30 to 0.35 mm. Oxygen permeability test and Differential Scanning Calorimetry (DSC) measurement in the KDC-PLA composites were conducted. Increasing the loading of KDC (up to 60 %) in KDC-PLA films exhibited reduction of 77 % and 85 % in oxygen transmission rates (OTR) and permeation coefficient (P) respectively, as compared to neat PLA. Whereas, addition of KDC into composites has reduced the crystallinity of composites. Even though incorporation of KDC fibers has negative influence on the crystallinity of composites, the overall blocking effect of the fibers counteract this negative effect and produced better oxygen barrier as compared to the commercial PLA for packaging applications.
Moisture sorption characteristic is important in determining the stability of bio-based plastic d... more Moisture sorption characteristic is important in determining the stability of bio-based plastic during packaging and storage condition. This study was carried out to investigate the moisture sorption characteristic of starch-based film. Moisture sorption test was conducted at different temperatures (5, 30 and 50°C) and relative humidity (23-75%). The experimental data was fitted using several models. Based on the Peleg model, the maximum rate of absorption and absorption capacity occurred at higher relative humidity. Guggenheim Anderson de Boer (GAB) model was the most suitable model to fit the experimental isotherm data and it is useful to predict the water sorption properties of the film which relate to different relative humidity conditions. In addition, the shelf life of film was reduced when placed under lower temperature due to the higher sorption capacity of moisture. The sorption properties of the starch-based film are important and worth investigation as it will be useful f...
Biopolymers and Biocomposites from Agro-Waste for Packaging Applications
Abstract This chapter explores the utilization of jackfruit (Artocarpus heterophyllus) waste, par... more Abstract This chapter explores the utilization of jackfruit (Artocarpus heterophyllus) waste, particularly jackfruit skin and straw as a promising alternative for the production of active biopolymer films. Jackfruit peel (JFP)-based films were prepared at a fixed content of tapioca starch which acted as a filler and different loadings of thymol (3, 5, and 10 wt%) as the antimicrobial substance. The jackfruit straw and starch (JSt/starch), jackfruit skin and starch (JSk/starch), and combination (JSkJSt/starch) films were fabricated by casting technique and dried prior peeling stage. A fixed formulation of film containing 6 g of jackfruit straw and/or skin powder incorporated with 4 g of tapioca starch (6:4) was used as the control film, to examine the effect of varied thymol loadings on morphological, physical, mechanical, and antimicrobial properties. The presence of thymol in the films showed a significant increase in flexibility and water solubility as well as a decrease in tensile strength for all types of film. The JSk/starch films (with and without thymol) exhibited higher tensile strength, with lower solubility in water, water vapor permeability and flexibility than the JSt/starch and JSkJSt/starch films. The films incorporated with 10 wt% thymol exhibited positive inhibitory effect against Escherichia coli and Staphylococcus aureus. Further application of these active films on real food revealed significant retardation of fungal growth on cherry tomato samples stored at 25 °C for 7 days. This work concludes that the films made from the jackfruit peel waste together with the presence of thymol have the potential to preserve food products. These films can be utilized in the food packaging applications, including active films and coatings.
The development of active packaging for food applications have been increasingly favorable in pub... more The development of active packaging for food applications have been increasingly favorable in publicity, industry, and research field, by attributing to the bio-safety in nature and promising antimicrobial property in preserving food product. In this study, polybutylene succinate (PBS) was used as the main polymeric material for preparing active film and incorporated with different active agents, i.e. thymol, kesum, and curry via solvent casting method. The produced active films were characterized through advanced analysis techniques. From morphology examination, kesum filled PBS film showed well-integrated film structure, whereas the thymol and curry filled PBS films presented poor adhesion features comparing to pure PBS film. Also, the functional chemistry analysis revealed the presence of functional groups from active substances, indicating the successful incorporation of active agent in PBS film. Furthermore, the thermal analysis proved the thymol filled PBS film was with the greatest heat resistance due to its solidity structure. In terms of crystallinity, the kesum filled PBS film exhibited the highest crystallinity among the film samples, by associating to its great nucleating effect. Additionally, the films containing 10% kesum and thymol respectively showed zone of inhibition against S. aureus. However, the films tested on chicken fillet samples showed insignificant inhibitory effect on foodborne microbes. Nonetheless, the quality of chicken fillet covered with active PBS films had been improved with color attributes at 15% loading of active agent. Therefore, the active films produced in this work have potential to be utilized in the future for food packaging application.
In this study natural colourant from whole pitaya fruit was produced by spray drying using two co... more In this study natural colourant from whole pitaya fruit was produced by spray drying using two concentrations of maltodextrin 20% and 30% and four different inlet temperatures from 1450C to 1750C and quality of powder in terms of physico-chemical and nutritional properties were investigated. The best spray drying condition in relation to betacyanin content was 1550C inlet temperature and 20% maltodextrin concentration. From the flowability analyses, the powders showed poor flowing characteristics. In terms of nutritional qualities, pitaya fruit powder was found rich in protein, fat, ash, fiber and antioxidant. This findings show that the pitaya fruit powder produced from whole pitaya fruit has potential to be used as natural colouring agent and a health supplement.
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly d... more Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
Background: Edible films intended for food packaging have been produced from hydrocolloids, lipid... more Background: Edible films intended for food packaging have been produced from hydrocolloids, lipids, resins, and composites, including gelatin. Gelatin is known to have a good filming ability and has been suggested as an alternative to non-biodegradable plastics. Naturally active compounds incorporated into film packaging may not only protect the food product from oxidation and microbial contamination, but they may also alter the physicochemical properties of the film. Silver nanoparticles have been used in food packaging as active agents due to their antibacterial and antifungal properties. The addition may affect the characteristics of the packaging. Therefore, this study aims to determine the effect of the addition of silver nanoparticles on the physicochemical characteristics of edible film from Pangasius sp. skin gelatin Methods: Mangrove extract of Bruguiera gymnorrhiza was used to synthesize silver into nanoparticle size. In this study, silver nanoparticles (AgNPs) with differ...
The application of starch films, such as food packaging materials, has been restricted due to poo... more The application of starch films, such as food packaging materials, has been restricted due to poor mechanical and barrier properties. However, the addition of a reinforcing agent, cellulose nanofibers (CNF) and also thymol, into the films, may improve the properties of films. This work investigates the effects of incorporating different concentrations of thymol (3, 5, 7, and 10 wt.%) on physical, mechanical, water vapor barrier, and antibacterial properties of corn starch films, containing 1.5 wt.% CNF produced using the solvent casting method. The addition of thymol does not significantly affect the color and opacity of the films. It is found that the tensile strength and Young’s modulus of the films decreases from 10.6 to 6.3 MPa and from 436.9 to 209.8 MPa, respectively, and the elongation at break increased from 110.6% to 123.5% with the incorporation of 10 wt.% thymol into the films. Furthermore, the addition of thymol at higher concentrations (7 and 10 wt.%) improved the water...
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Papers by Rosnita A. Talib