SYNTHESIS AND CHARACTERIZATION OF EDIBLE COATING FROM CHITOSAN-ENCAPSULATED LEMONGRASS (CYMBOPOGON CITRATUS) ESSENTIAL OIL NANOEMULSION FOR FRUIT PACKAGING
Post-harvest products generally have a limited shelf life due to oxidative processes, enzymatic reactions, and microbial activity, leading to a decline in quality. Therefore, a food preservation system such as an edible coating is needed to maintain quality. This study aimed to develop and evaluate...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/85514 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Post-harvest products generally have a limited shelf life due to oxidative processes, enzymatic reactions, and microbial activity, leading to a decline in quality. Therefore, a food preservation system such as an edible coating is needed to maintain quality. This study aimed to develop and evaluate edible coatings based on lemongrass essential oil nanoemulsion encapsulated in chitosan, possessing antimicrobial and antioxidant properties, for fruit coating. All variations of synthesized nanoemulsions and chitosan nanoparticles were in the range of 70-135 nm and exhibited good stability with a size change of less than 5% during 56 days of storage. Transmission Electron Microscope (TEM) observation revealed that the morphology of chitosan-encapsulated lemongrass essential oil nanoemulsion was spherical with a porous core, thus increasing the loading capacity of essential oil in chitosan. The combination of lemongrass essential oil nanoemulsion and chitosan as an edible coating exhibited high antimicrobial activity, as indicated by the large inhibition zone against Bacillus cereus and Escherichia coli bacteria. The edible coating was implemented on unpeeled bananas, fresh-cut banana, and fresh-cut papaya, and evaluations were conducted on changes in pH, hardness, mass, and color. Bananas observed for 11 days using the edible coating showed significant differences based on these test parameters. However, the performance of the edible coating on fresh-cut banana and fresh-cut papaya did not show significant differences. The best results were obtained from the variation of lemongrass essential oil nanoemulsion and chitosan with a ratio of 2:1, which was able to maintain the peel color, pH, and mass change of unpeeled bananas.
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