Mechanical Properties and Antioxidant Activity of Sweet Potato Starch Film Incorporated with Lemongrass Oil

Authors

  • Roseliza Kadir Basha Universiti Putra Malaysia
  • Nor Faezah Abuhan Universiti Putra Malaysia
  • Siti Hajar Othman Universiti Putra Malaysia
  • Noor Zafira Noor Hasnan Universiti Putra Malaysia
  • Rashidah Sukor Universiti Putra Malaysia
  • Nazatul Shima Azmi Universiti Putra Malaysia
  • Nor Amaiza Mohd Amin Universiti Putra Malaysia
  • Zanariah Mohd Dom Universiti Putra malaysia

DOI:

https://doi.org/10.36877/aafrj.a0000137

Abstract

This study was carried out to investigate the mechanical properties and antioxidant activity of starch based film containing essential oil. Active antioxidant films have been prepared with sweet potato starch by incorporating lemongrass oil. Sorbitol with different concentration levels (10-50% w/w dry starch basis) has been used as a plasticiser. The process begins with the extraction of sweet potato starch into powder, followed by the process of gelatinisation of starch, mixing the solution with plasticiser and incorporation of lemongrass oil before casting. Analysis on the mechanical properties using a universal testing machine and antioxidant activity using 2, 2-diphenyl -1-picrylhydrazyl (DPPH) assay were carried out. The film with thickness of 0.1±0.01 mm showed tensile strength (TS) and elongation at break at (EAB) 69.22-307.16 MPa and 5.39-57.72% respectively. The increasing concentration of lemongrass oil resulted in a significant increase in EAB but reduction in TS. The antioxidant activity of the lemongrass oil in starch-based film was 29-43% and increased with the increase of lemongrass oil concentration. Thus, the incorporation of essential oil in the starch based film was found to be directly affected by the mechanical properties and the antioxidant activity related to the stability, shelf life and application of the film on the packaging area.

Author Biographies

Roseliza Kadir Basha, Universiti Putra Malaysia

Department of Process and Food Engineering

 

Nor Faezah Abuhan, Universiti Putra Malaysia

Department of Process and Food Engineering

 

Siti Hajar Othman, Universiti Putra Malaysia

Department of Process and Food Engineering

 

Noor Zafira Noor Hasnan, Universiti Putra Malaysia

Department of Process and Food Engineering

 

Rashidah Sukor, Universiti Putra Malaysia

Department of Food Technology, Faculty of Food Science and Technology

Nazatul Shima Azmi, Universiti Putra Malaysia

Department of Process and Food Engineering

Nor Amaiza Mohd Amin, Universiti Putra Malaysia

Department of Process and Food Engineering

Zanariah Mohd Dom, Universiti Putra malaysia

Department of Process and Food Engineering

References

Al- Hashimi A.G., Ammar, A.B., Lakhmanan G., Cassiola, F., & Lakhssassi, N. (2020). Development of a Millet starch edible film containing clove essential oil. Foods, 9 (184): 1-14.

Azmi, N. S. Kadir Basha, R., Othman, S. H., & Mohammed, M. A. P. (2019). Characterization of antioxidant tapioca starch/polyaniline composites film prepared using solution casting method. Food Research, 3 (4): 317-324.

Bolumar, T., Andersen, M.L., & Orlien, V., (2011). Antioxidant active packaging for chicken meat processed by high pressure treatment. Journal of Food Chemistry, 129: 1406-1412

Bonilla, J., Talon, E., Atares, L., Vargas, & M. Chiralt, A., (2013). Effect of the Incorporation of Antioxidants on Physicochemical and Antioxidant Properties of Wheat Starch-Chitosan Films. Journal of Food Engineering, 118(3): 271-278.

Burt, S., (2004). Essential oil: Their antibacterial properties and potential applications in foods – a review. Journal of Food Microbiology, 94(3): 223-253.

Cheel, J., Theoduloz, C., Rodriguez & Schmeda-Hirschmann. (2005). Fre radical scavenger and antioxidants from lemongrass (Cymbopogon cintratus (DC.) Stapf.). Journal of Agricultural and Food Chemistry, 53: 2511-2517.

Chen, Z., (2003). Physicochemical properties of sweet potato starch and their application in noodles (PhD’s thesis, Wageningen University, Netherlands).

Chillo, S., Flores, S., Mastromatteo, M., Conte, A., Gerschenson, L. & Del Nobile, M.A. (2008). Influence of glycerol and chitosan on tapioca starchbased edible film properties. Journal of Food Engineering, 88(2): 159–168.

Gaudin, S., Lourdin, D., Le Botlan, D., Ilari, S. D., & Colonna, P. (1999). Plasticization and mobility in starch–sorbitol films. Journal of Cereal Science, 29: 273–284.

Gontard, N., Guilbert, S., & Cuq, J. L. (1993). Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. Journal of Food Science, 58(1): 206–211.

González, P., Medina, C., Famá, L. & Goyanes, S. (2016). Biodegradable and non-retro gradable ecofilms based on starch – glycerol with citric acid as crosslinking agent. Carbohydrate Polymers, 138: 66-74.

Jimenez A., Fabra M.J., Talens P., & Chiralt A., (2012) Edible and Biodegradable starch films: A review. Food Bioprocess Technology, 5:2058-2076.

Jimenez, A., Fabra, M. J., Talens, P., & Chiralt, A., (2013). Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behavior. Food Hydrocolloids, 30: 408-418.

Li, J.H., Miao, J., Wu, J.L., Chen, S.F., & Zhang, Q.Q., (2014). Preparation and Characterization of Active Gelatin-Based Films Incorporated with Natural Antioxidants. Food Hydrocolloids, 37: 166-173.

Liu, H., Chaudhary, D., Yusa, S.I. & Tadé, M.O. (2011). Glycerol/starch/Na+-montmorillonite nanocomposites: A XRD, FTIR, DSC and1H NMR study. Carbohydrate Polymers, 83(4), 1591–1597.

Mali S., Groddmann M.V.E., Garcia M.A., Martino M.N., & Zaritzky N.E., (2006). Effects of controlled storage on thermal, mechanical and harrier properties of plasticized films from different starch sources. Journal of Food Engineering, 75:453-460.

Miksusanti, Herlina & Masril K. I., (2013). Antibacterial and Antioxidant of Uwi (Discorea Alata) Starch Edible Film Incorporated With Ginger Essential Oil. International Journal Of Bioscience, Biochemistry and Bioinformatic, 3(4): 354-356.

Møller, J. K.S., Medsen. H. L., Aaltonen, T. &Skibted. L. (1999). Dittany (Origanum dictamnus) as a source of water-extractable antioxidants. Food Chemistry, 64 (2): 215-219.

Müller, C.M.O., Yamashita, F.& Laurindo, J.B. (2008). Evaluation of the effects of glycerol and sorbitol concentration and water activity on the water barrier properties of cassava starch films through a solubility approach. Carbohydrate Polymers, 72(1): 82–87.

Nor, M. H. M., Nazmi, N. N. M., &Sarbon, N. M. (2017). Effects of plasticizer concentrations on functional properties of chicken skin gelatin films. International Food Research Journal, 24(5): 1910–1918.

Perdonez, Á., Vargas, M., Atares, L., & Chiralt, A., (2014). Physical, Antioxidant and Antimicrobial Properties of Chitosan-Cinnamon Leaf oil Films as Affected by Oleic Acid. Food Hydrocolloid,s 36: 256-264.

Pokorny, J., (2007). Antioxidants in Food Preservation. Journal of Food Science and Technology, 259-286.

Sanyang, M. L., Sapuan, S. M., Jawaid, M., Ishak, M. R., & Sahari, J. (2015). Effect of plasticizer type and concentration on tensile, thermal and barrier properties of biodegradable films based on sugar palm (Arenga pinnata) starch. Polymers, 7(6): 1106–1124.

Shaw, N. B., Monahan, F. J., O’Riordan, E. D., & O’Sullivan, M. (2002). Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol. Journal of Food Science. 67(1): 164–167.

Shojaee-Aliabadi, S., Hosseini, H., & Mohammadifar, M.A., (2013). Characterization of antioxidant-antimicrobial K-carrageenan films containing Satureja hortensis essential oil. Journal of Biology Macromolecule, 52: 116-124

Sies, H. & Stahl. W. (1995). Vitamin E and C, beta-carotene and other carotenoids as antioxidants. The American Journal of Clinical Nutrition, 62 (6): 1315-1321.

Soliva-Fortuny, R. C.,& Martin-Belloso, O., (2003). New Advances in Extending the Shelf-Life of Fresh-Cut Fruits: a Review. Trends in Food Science & Technolog,y 14(9): 341-353.

Supardan, M.D., Annisa, Y., Arpi, N., Satriana., & Mustapha, W. A. W. (2016). Cassava starch edible film incorporated with Lemongrass oil: Characteristic and application. Advanced Science Engineering Information Technology, 6(2): 216-220.

Tongnuanchan, P., Benjakul, S., &Prodpran, T. (2014). Structural, morphological and thermal behaviour characterization of fish gelatin film incorporated with basil and citronella oils as affected by surfactants. Food Hydrocolloids, 41: 33-43.

Viuda-Martos M., Ruiz-Navajas Y., Ferna´ndez-Lo´pez J., & Pe´rez-A´lvarez J.A., (2008). Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet. International Food Science and Technology, 43: 526–531.

Woolfe, J. (1993). Sweet potato: An untapped food resource. Cambridge: Cambridge University Press.

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(1): 707–712.

Zifanovic, S., Chi, S., & Draughon, A. F. (2005). Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science, 70 (1): 45-51.

Downloads

Published

2020-11-24

Issue

Section

ORIGINAL RESEARCH ARTICLE
Abstract viewed = 537 times
PDF downloaded = 422 times