Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films

Capsaicinoid, a naturally occurring alkaloid group and active components which can be found in chili peppers variety (Capsicum spp.), contributes to the pungency, taste, and aroma of chili peppers. Apart from their culinary and medicinal properties, capsaicinoid functions as antioxidant agent in foo...

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Main Authors: Tan, Wee Leng, Muhamad, Ida Idayu, Abang Zaidel, Dayang Norulfairuz, Khairuddin, Nozieana
Format: Article
Language:English
Published: Penerbit UTM 2013
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Online Access:http://eprints.utm.my/id/eprint/50129/1/IdaIdayuMuhamad2013_Evaluationofcapsaicinoidsextracts.pdf
http://eprints.utm.my/id/eprint/50129/
http://dx.doi.org/10.11113/jt.v64.2047
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Institution: Universiti Teknologi Malaysia
Language: English
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spelling my.utm.501292018-10-14T08:29:12Z http://eprints.utm.my/id/eprint/50129/ Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films Tan, Wee Leng Muhamad, Ida Idayu Abang Zaidel, Dayang Norulfairuz Khairuddin, Nozieana TP Chemical technology Capsaicinoid, a naturally occurring alkaloid group and active components which can be found in chili peppers variety (Capsicum spp.), contributes to the pungency, taste, and aroma of chili peppers. Apart from their culinary and medicinal properties, capsaicinoid functions as antioxidant agent in food preservation. In the current research, the evaluation of bio-active substance of capsaicinoid was carried out to determine its potential in development of antimicrobial film for packaging. A mixture of acetone: petroleum ether (1:1) had been used in extracting the capsaicinoids and carotenoids (natural red pigment).The four types of chili pepper studied were Green Malagueta Salvador, Red Malagueta Salvador, red Thai Capsicum Frutescens and red Cayenne. The optimum capsaicinoids extraction time and amount of carotenoids (color intensity) for each variety of chili peppers were studied. Lastly, antimicrobial properties of AM films were determined as they inhibited both gram-positive (Streptococcus and B. subtilis) and gram-negative (E. coli) bacteria successfully through agar diffusion test and liquid culture test Penerbit UTM 2013 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/50129/1/IdaIdayuMuhamad2013_Evaluationofcapsaicinoidsextracts.pdf Tan, Wee Leng and Muhamad, Ida Idayu and Abang Zaidel, Dayang Norulfairuz and Khairuddin, Nozieana (2013) Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films. Jurnal Teknologi (Sciences and Engineering), 64 (2). pp. 69-74. ISSN 0127-9696 http://dx.doi.org/10.11113/jt.v64.2047 DOI: 10.11113/jt.v64.2047
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Tan, Wee Leng
Muhamad, Ida Idayu
Abang Zaidel, Dayang Norulfairuz
Khairuddin, Nozieana
Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
description Capsaicinoid, a naturally occurring alkaloid group and active components which can be found in chili peppers variety (Capsicum spp.), contributes to the pungency, taste, and aroma of chili peppers. Apart from their culinary and medicinal properties, capsaicinoid functions as antioxidant agent in food preservation. In the current research, the evaluation of bio-active substance of capsaicinoid was carried out to determine its potential in development of antimicrobial film for packaging. A mixture of acetone: petroleum ether (1:1) had been used in extracting the capsaicinoids and carotenoids (natural red pigment).The four types of chili pepper studied were Green Malagueta Salvador, Red Malagueta Salvador, red Thai Capsicum Frutescens and red Cayenne. The optimum capsaicinoids extraction time and amount of carotenoids (color intensity) for each variety of chili peppers were studied. Lastly, antimicrobial properties of AM films were determined as they inhibited both gram-positive (Streptococcus and B. subtilis) and gram-negative (E. coli) bacteria successfully through agar diffusion test and liquid culture test
format Article
author Tan, Wee Leng
Muhamad, Ida Idayu
Abang Zaidel, Dayang Norulfairuz
Khairuddin, Nozieana
author_facet Tan, Wee Leng
Muhamad, Ida Idayu
Abang Zaidel, Dayang Norulfairuz
Khairuddin, Nozieana
author_sort Tan, Wee Leng
title Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
title_short Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
title_full Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
title_fullStr Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
title_full_unstemmed Evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
title_sort evaluation of capsaicinoids extracts as bioactive substance for antimicrobial films
publisher Penerbit UTM
publishDate 2013
url http://eprints.utm.my/id/eprint/50129/1/IdaIdayuMuhamad2013_Evaluationofcapsaicinoidsextracts.pdf
http://eprints.utm.my/id/eprint/50129/
http://dx.doi.org/10.11113/jt.v64.2047
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