Development of biodegradable protein-based films incorporated with mango kernal extract for active packaging of mayonnaise
Active packaging is a novel idea in which active substance such as antioxidant is incorporated into the packaging to prolong the shelf-life and maintain the quality of food product. This research was focused on developing active packaging by using food industries’ by-products. In the first object...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/77049/1/FSTM%202018%2018%20IR.pdf http://psasir.upm.edu.my/id/eprint/77049/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |
| Summary: | Active packaging is a novel idea in which active substance such as antioxidant is
incorporated into the packaging to prolong the shelf-life and maintain the quality of
food product. This research was focused on developing active packaging by using
food industries’ by-products. In the first objective, soy protein isolate (SPI) and fish
gelatin (FG) were used as the source of biopolymers and different concentration (1, 3
and 5%) of mango kernel extracts (MKE) were added as natural antioxidants. The
addition of MKE produced thicker and more opaque films (p < 0.05), increased the
tensile strength (p < 0.05) and antioxidant activity (p < 0.05) but decreased the water
solubility (p < 0.05). The overall observations revealed that SPI outperformed FG as
active packaging films. In the second objective, the storage stability of antioxidant
films was studied at 25°C, 4°C and -18°C for 90 days. The temperature and time did
not have significant effect (p > 0.05) on thickness and colour. All the films showed an
increase in tensile strength, decrease in elongation and increase in Young’s modulus
(p < 0.05). The highest decrease in antioxidant activity was only 4% throughout the
storage time. This shows that the antioxidant activity of the films is stable for the 90
days of storage. In the third objective, the mayonnaise packaged in control and
SPI+MKE films turn significantly (p < 0.05) darker and the pH values significantly (p
< 0.05) increased after 6 weeks of storage. The SPI+MKE films were able to slow
down the lipid oxidation by 30% in peroxide value analysis, 44% in TBARS analysis,
38% in anisidine value analysis and 65% in total oxidation analysis. Therefore, the
usage of the SPI+MKE films could maintain the quality of mayonnaise for a longer
time. |
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