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Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat

Incorporating torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in active packaging could offer protection to enhance safety and extend chicken meat's shelf life. Thus, the study’s objectives were to evaluate the antioxidant, antibacterial and physicochemical activities...

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Main Authors: Marzlan, Anis Asyila, Muhialdin, Belal J., Zainal Abedin, Nur Hanani, Manshoor, Nurhuda, Ranjith, Fernando H., Anzian, Aliaa, Meor Hussin, Anis Shobirin
Formato: Artigo
Publicado: Elsevier 2022
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spelling oai:psasir.upm.edu.my:101832 http://psasir.upm.edu.my/id/eprint/101832/ Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat Marzlan, Anis Asyila Muhialdin, Belal J. Zainal Abedin, Nur Hanani Manshoor, Nurhuda Ranjith, Fernando H. Anzian, Aliaa Meor Hussin, Anis Shobirin Incorporating torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in active packaging could offer protection to enhance safety and extend chicken meat's shelf life. Thus, the study’s objectives were to evaluate the antioxidant, antibacterial and physicochemical activities of TGIEO incorporated into a starch-based edible film (TF) for chicken meat packaging. The films were prepared by casting method and were exposed to light absorption at 200–800 nm for the light barrier and opacity properties. The water aspects, thermal analysis by differential scanning calorimetry, antioxidant activities, antimicrobial activities, and biodegradability of the film in vegetable compost were determined. Next, the coliform count, rancidity test, and 9-point hedonic scale sensory analysis for chicken meat packed with TF were evaluated. Results shows TF with higher opacity value (3.168 ± 0.03–9.024 ± 0.09), lower water solubility (0.070 ± 0.09% - 0.095 ± 0.00%) and can withstood temperatures at < 280 °C. The diphenyl-2-picryl-hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) showed antioxidant activity at 67.36 ± 2.48% and 84.78 ± 0.57%, respectively. For antibacterial activities, TF showed positive inhibition towards pathogenic bacteria; Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhi, and Escherichia coli (6.0 ± 0.01–23.0 ± 0.12 mm) and exhibited significant observation for degradation in vegetal compost after 10 days. At the end of the chilled storage period (3 °C ± 1), the chicken sample TF showed the lowest coliform count (4.98 ± 0.07 CFU/g) and thiobarbituric acid reactive substances (TBARS) value (0.212 ± 0.31 mg MDA/kg). There is no significant difference (p < 0.05) for all the chicken samples for sensory analysis and concluded that the TGIEO does not affect the organoleptic properties. Thus, the TF showed significant antibacterial and antioxidant film properties that potentially extend the quality of chicken meat during the chilled storage period. Elsevier 2022 Article PeerReviewed Marzlan, Anis Asyila and Muhialdin, Belal J. and Zainal Abedin, Nur Hanani and Manshoor, Nurhuda and Ranjith, Fernando H. and Anzian, Aliaa and Meor Hussin, Anis Shobirin (2022) Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat. Industrial Crops and Products, 184. art. no. 115058. pp. 1-12. ISSN 0926-6690; ESSN: 1872-633X https://www.sciencedirect.com/science/article/pii/S0926669022005416 10.1016/j.indcrop.2022.115058
institution UPM IR
collection UPM IR
description Incorporating torch ginger (Etlingera eliator Jack) inflorescence essential oil (TGIEO) in active packaging could offer protection to enhance safety and extend chicken meat's shelf life. Thus, the study’s objectives were to evaluate the antioxidant, antibacterial and physicochemical activities of TGIEO incorporated into a starch-based edible film (TF) for chicken meat packaging. The films were prepared by casting method and were exposed to light absorption at 200–800 nm for the light barrier and opacity properties. The water aspects, thermal analysis by differential scanning calorimetry, antioxidant activities, antimicrobial activities, and biodegradability of the film in vegetable compost were determined. Next, the coliform count, rancidity test, and 9-point hedonic scale sensory analysis for chicken meat packed with TF were evaluated. Results shows TF with higher opacity value (3.168 ± 0.03–9.024 ± 0.09), lower water solubility (0.070 ± 0.09% - 0.095 ± 0.00%) and can withstood temperatures at < 280 °C. The diphenyl-2-picryl-hydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) showed antioxidant activity at 67.36 ± 2.48% and 84.78 ± 0.57%, respectively. For antibacterial activities, TF showed positive inhibition towards pathogenic bacteria; Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhi, and Escherichia coli (6.0 ± 0.01–23.0 ± 0.12 mm) and exhibited significant observation for degradation in vegetal compost after 10 days. At the end of the chilled storage period (3 °C ± 1), the chicken sample TF showed the lowest coliform count (4.98 ± 0.07 CFU/g) and thiobarbituric acid reactive substances (TBARS) value (0.212 ± 0.31 mg MDA/kg). There is no significant difference (p < 0.05) for all the chicken samples for sensory analysis and concluded that the TGIEO does not affect the organoleptic properties. Thus, the TF showed significant antibacterial and antioxidant film properties that potentially extend the quality of chicken meat during the chilled storage period.
format Article
author Marzlan, Anis Asyila
Muhialdin, Belal J.
Zainal Abedin, Nur Hanani
Manshoor, Nurhuda
Ranjith, Fernando H.
Anzian, Aliaa
Meor Hussin, Anis Shobirin
spellingShingle Marzlan, Anis Asyila
Muhialdin, Belal J.
Zainal Abedin, Nur Hanani
Manshoor, Nurhuda
Ranjith, Fernando H.
Anzian, Aliaa
Meor Hussin, Anis Shobirin
Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
author_facet Marzlan, Anis Asyila
Muhialdin, Belal J.
Zainal Abedin, Nur Hanani
Manshoor, Nurhuda
Ranjith, Fernando H.
Anzian, Aliaa
Meor Hussin, Anis Shobirin
author_sort Marzlan, Anis Asyila
title Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
title_short Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
title_full Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
title_fullStr Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
title_full_unstemmed Incorporating torch ginger (Etlingera elatior Jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
title_sort incorporating torch ginger (etlingera elatior jack) inflorescence essential oil onto starch-based edible film towards sustainable active packaging for chicken meat
publisher Elsevier
publishDate 2022
_version_ 1819301299466797056
score 13.4562235

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