Application of chitosan and clove oil mixtures as edible films and coatings | |
| Author | Kanungo, Sudeshna |
| Call Number | AIT Thesis no.FB-05-20 |
| Subject(s) | Chitosan Edible coatings Clove trade |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-05-20 |
| Abstract | The efficacy of the essential oil of clove (Srzygiwn aromaticum) as a natural antioxidant and antimicrobial agent was investigated using 2, 2-diphenyl 1-picryl hydrazyl (DPPH) scavenging activity in vitro and agar well diffusion assay respectively. Four foodborne pathogens, namely, Bacillus cereus, Escherichia coil 0157:H7, Salmonella typhimurium and Staphylococcus aureus, were chosen as the target microorganisms to evaluate their sensitivity to clove oil. DPPH activity of clove ranged from 81.049% to 89.977% and clove oil exerted a distinct growth inhibitory effect on all four microorganisms. In the second part of the study, 1% (w/v) chitosan was dissolved in the aqueous solution of acetic acid and casted to obtain dried edible film. Films with antimicrobial property were formulated by adding various concentrations of clove oil and potassium sorbate. Antimicrobial test against the aforementioned food-borne pathogens showed that all the film specimens with clove oil had little or no evidence of growth at the film contact surface while potassium sorbate (PS) films were only active against E. coli 0157:117. A study of the optical, mechanical and water vapor permeability (WVP) properties of the resulting films showed that the overall color of chitosan films increased in yellow spectra upon the addition of additives; the tensile strength (TS) and the percentage elongation at break (EB) varied independently with the doses of the additives. Clove oil lowered the WVP of the film to 4.7617 g.mm/m2.day.KPa, while PS increased it to 17.0391 g.mm/m2.day.KPa. Also, the addition of two plasticizers, polyethylene glycol (PEG) and sorbitol at the level of 40% (v/w of chitosan) significantly lowered the TS of the film and increased the EB. Sorbitol decreased the WVP of the film. In the last part of the study, a chitosan and clove oil emulsion coating was applied to meatballs. The average antioxidant activity of the meatball surface was detected as 84.89% using DPPH scavenging activity. The volume of the coating solution transferred on meatballs can be calculated from the standard curve of DPPH activity of the coating solutions. In terms of antioxidant equivalence the volume of coating was found to be 0.05 mL per meatball. The research results show that clove oil and chitosan have the potency to be used in the food industry to manufacture edible films and coatings with desirable barrier and functional properties. |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-20 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rakshit, Sudip Kumar; |
| Examination Committee(s) | Jindal, Vinod Kumar ;Athapol Noomhorm; |
| Scholarship Donor(s) | Royal Government of Netherlands; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2005 |