CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL

Authors

  • Adiansyah Syarifuddin Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Paddasejati Paddasejati Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Andi Dirpan Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Nandi Kuswandi Sukendar Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, Indonesia
  • Mulyati Muhammad Tahir Department of Agricultural Technology, Hasanuddin University, 90245, Makassar, South Sulawesi, Indonesia

DOI:

https://doi.org/10.11113/jt.v82.13972

Keywords:

κ-carrageenan, gelatin, canola oil, emulsion, ethyl acetate

Abstract

κ-carrageenan/gelatin mixtures and canola oil can form an emulsion film when they are well combined and can mediate the release of volatile substances. The objectives of this study were: 1) to investigate the effect of different ratios of κ-carrageenan/gelatin with and without the addition of canola oil on moisture content, solubility, thickness, water vapor transmission rate, tensile strength and percent elongation, 2) to study the release of ethyl acetate with different ratios of κ-carrageenan/gelatin with added canola oil. Edible films were prepared with varying ratios of κ-carrageenan/gelatin with and without the addition of canola oil. Ethyl acetate release from selected films was also observed. The results showed that different ratios of κ-carrageenan/gelatin with canola oil addition induced changes in moisture content, thickness, water vapor transmission rate, and tensile strength (p<0.05). A significant decrease in the water vapor transmission rate of films was induced by canola oil with a ratio of κ-carrageenan/gelatin of 1.35:1.65. In addition, κ-carrageenan/gelatin at a ratio of 1.35:1.65 with added canola oil triggered a larger release of ethyl acetate. These findings confirmed that different ratios of κ-carrageenan/gelatin with canola oil could be used to tailor emulsified films with enhanced barrier properties and to trigger the release of volatile substances.

References

Galus, S., and Kadzińska, J. 2015. Food Applications of Emulsion-based Edible Films and Coatings. Trends in Food Science & Technology. 45(2): 273-283.

DOI: https://doi.org/10.1016/j.tifs.2015.07.011.

Mao, L., Roos, Y. H., O'Callaghan, D. J., and Miao, S. 2013. Volatile Release from Whey Protein Isolate-pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas. Journal of Agricultural and Food Chemistry. 61(26): 6231-6239.

DOI: https://doi.org/10.1021/jf4011615.

Anker, M., Berntsen, J., Hermansson, A. M., and Stading, M. 2002. Improved Water Vapor Barrier of Whey Protein Films by Addition of an Acetylated Monoglyceride. Innovative Food Science & Emerging Technologies. 3(1): 81-92.

DOI: https://doi.org/10.1016/S1466-8564(01)00051-0.

Gallo, J. A. Q., Debeaufort, F., Callegarin, F., and Voilley, A. 2000. Lipid Hydrophobicity, Physical State and Distribution Effects on the Properties of Emulsion-Based Edible Films. Journal of Membrane Science. 180(1): 37-46.

DOI: https://doi.org/10.1016/S0376-7388(00)00531-7.

Yoshida, C. M. P., and Antunes, A. J. 2004. Characterization of Whey Protein Emulsion Films. Brazilian Journal of Chemical Engineering. 21(2): 247-252.

DOI: https://doi.org/10.1590/S0104-66322004000200014.

Shokri, Z., and Kamkar, A. 2018. Study the Antioxidant and Whey Protein Isolate Films Containing Mentha Pulegiums Essential Oil. Carpathian Journal of Food Science and Technology. 10(1): 150-155.

Seuvre, A. M., Philippe, E., Rochard, S., and Voilley, A. 2006. Retention of Aroma Compounds in Food Matrices of Similar Rheological Behaviour and Different Compositions. Food Chemistry. 96(1): 104-114.

DOI: https://doi.org/10.1016/j.foodchem.2005.02.014.

Marcuzo, E., Sensidoni, A., Debeaufort, F. and Voilley, A. 2010. Encapsulation of Aroma Compounds in Biopolymeric Emulsion based Edible Films to Control Flavour Release. Carbohydrat Polymers. 80(3): 984-988.

DOI: https://doi.org/10.1016/j.carbpol.2010.01.016.

Benjamin, O., Silcock, P., Leus, M., and Everett, D. W. 2012. Multilayer Emulsions as Delivery Systems for Controlled Release of Volatile Compounds using Ph and Salt Triggers. Food Hydrocolloids. 27(1): 109-118.

DOI: https://doi.org/10.1016/j.foodhyd.2011.08.008.

Evageliou, V., Gerolymatou, A., Sotirakoglou, K., Gardeli, C., and Yanniotis, S. 2015. Retention of Trans-Anethole by Single and Double Layered Films based on Gelatine. Food Hydrocolloids. 47: 94-98.

DOI: https://doi.org/10.1016/j.foodhyd.2015.01.016.

Campo, V. L., Kawano, D. F., Silva Jr, D. B., and Carvalho, I. 2009. Carrageenans: Biological Properties, Chemical Modifications and Structural Analysis - A Review. Carbohydrate Polymers. 77(2): 167-180.

DOI: https://doi.org/10.1016/j.carbpol.2009.01.020.

Seol, K. H., Lim, D. G., Jang A., Jo, C., and Lee, M. 2009. Antimicrobial Effect of Κ-Carrageenan-based Edible Film Containing Ovotransferrin in Fresh Chicken Breast Stored at 5°C. Meat Scienc. 83(3): 479-483.

DOI: https://doi.org/10.1016/j.meatsci.2009.06.029.

Fakhouri, F. M., Martelli, S. M., Caon, T., Velasco, J. I., Mei, L. H. I. 2015. Edible Films and Coatings based on Starch/Gelatin: Film Properties and Effect of Coatings on Quality of Refrigerated Red Crimson Grapes. Postharvest Biology and Technology. 109: 57-64.

DOI: https://doi.org/10.1016/j.postharvbio.2015.05.015.

Laoretani, D., Fernández, M., Crapiste, G. and Nolasco, S. 2014. Effect of Drying Operating Conditions on Canola Oil Tocopherol Content. Antioxidants. 3(2): 190-199.

DOI: https://doi.org/10.3390/antiox3020190.

Derkach, S. R., Ilyin, S. O., Maklakova, A. A., Kulichikhin, V. G., Malkin, A. Y. 2015. The Rheology of Gelatin Hydrogels Modified by Κ-Carrageenan. LWT - Food Science and Technology. 63(1): 612-619.

DOI: https://doi.org/10.1016/j.lwt.2015.03.024.

Pranoto, Y., Lee, C. M., and Park, H. J. 2007. Characterizations of Fish Gelatin Films Added with Gellan and Κ-Carrageenan. LWT - Food Science and Technology. 40(5): 766-774.

DOI: https://doi.org/10.1016/j.lwt.2006.04.005.

Zahedi, Y., Ghanbarzadeh, B., and Sedaghat, N., 2010. Physical Properties of Edible Emulsified Films based on Pistachio Globulin Protein and Fatty Acids. Journal of Food Engineering. 100(1): 102-108.

DOI: https://doi.org/10.1016/j.jfoodeng.2010.03.033.

Poeloengasih, C. D., and Marseno, D. 2003. Characterization of Composite Edible Film of Winged Bean Seeds Protein and Tapioca. Jurnal Teknologi dan Industri Pangan. XIV(3): 224-232.

Ahmad, M., Benjakul, S., Prodpran, T., and Agustini, T. W. 2012. Physico-Mechanical and Antimicrobial Properties of Gelatin Film from The Skin of Unicorn Leatherjacket Incorporated with Essential Oils. Food Hydrocolloids. 28(1): 189-199.

DOI: https://doi.org/10.1016/j.foodhyd.2011.12.003.

Greener, I. K., and Fennema, O. 1989. Evaluation of Edible, Bilayer Films for Use as Moisture Barrier for Food. Journal of Food Science. 54(6): 1400-1406.

DOI: https://doi.org/10.1111/j.1365-2621.1989.tb05121.x.

Soazo, M., Rubiolo, A. C., and Verdini, R. A. 2011. Effect of Drying Temperature and Beeswax Content on Moisture Isotherms of Whey Protein Emulsion Film. Procedia Food Science. 1: 210-215.

DOI: https://doi.org/10.1016/j.profoo.2011.09.033.

Syarifuddin, A., Hasmiyani, Dirpan, A., and Mahendradatta, M. 2017. Physical, Mechanical, and Barrier Properties of Sodium Alginate/Gelatin Emulsion Based-Films Incorporated with Canola Oil. IOP Conf. Series: Earth and Environmental Science. 101: 1-9.

DOI: https://doi.org/10.1088/1755-1315/101/1/012019.

Soazo, M., Pérez, L. M., Rubiolo, A. C., and Verdini, R. A. 2013. Effect of Freezing on Physical Properties of Whey Protein Emulsion Films. Food Hydrocolloids. 31(2): 256-263.

DOI: https://doi.org/10.1016/j.foodhyd.2012.10.022.

Chiumarelli, M., and Hubinger, M. D. 2014. Evaluation of Edible Films and Coatings Formulated with Cassava Starch, Glycerol, Carnauba Wax and Stearic Acid. Food Hydrocolloids. 38: 20-27.

DOI: https://doi.org/10.1016/j.foodhyd.2013.11.013.

Tongnuanchan, P., Benjakul, S., and Prodpran, T. 2013. Physico-Chemical Properties, Morphology and Antioxidant Activity of Film from Fish Skin Gelatin Incorporated with Root Essential Oils. Journal of Food Engineering. 117(3): 350-360.

DOI: https://doi.org/10.1016/j.jfoodeng.2013.03.005.

Tongnuanchan, P., Benjakul, S., Prodpran, T., and Nilsuwan, K. 2015. Emulsion Film Based on Fish Skin Gelatin and Palm Oil: Physical, Structural and Thermal Properties. Food Hydrocolloids. 48: 248-259.

DOI: https://doi.org/10.1016/j.foodhyd.2015.02.025.

Watanabe, T., Ohtsuka, A., Murase, N., Barth, P., and Gersonde, K. 1996. NMR Studies on Water and Polymer Diffusion in Dextran Gels. Influence of Potassium Ions On Microstructure Formation and Gelation Mechanism. Magnetic Resonance in Medicine. 35(5): 697-705.

DOI: https://doi.org/10.1002/mrm.1910350511.

Martins, J. T. Cerqueira, M. A., Souza, B. W. S, Avides, M. C., and Vicente, A.A. 2010. Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenes. Journal of Agricultural and Food Chemistry. 58(3): 1884-1891.

DOI: https://doi.org/10.1021/jf902774z.

Bertan, L.C., Fakhouri, F. M., Siani, A. C., and Grosso, C. R. F. 2005. Influence of the Addition of Lauric Acid to Films Made from Gelatin, Triacetin and a Blend of Stearic and Palmitic Acids. Macromolecular Symposia. 229(1): 143-149.

DOI: https://doi.org/10.1002/masy.200551117.

Phan The, D., Debeaufort, F., Voilley, A., and Luu, D. 2009. Biopolymer Interactions affect the Functional Properties of Edible Films Based on Agar, Cassava Starch and Arabinoxylan Blends. Journal of Food Engineering. 90(4): 548-558.

DOI: https://doi.org/10.1016/j.jfoodeng.2008.07.023.

Martins, J. T., Cerqueira M. A., Bourbon, A. I., Pinheiro, A. C., Souza, B. W. S., and Vicente, A. A. 2012. Synergistic Effects between Κ-Carrageenan and Locust Bean Gum on Physicochemical Properties of Edible Films Made Thereof. Food Hydrocolloids. 29(2): 280-289.

DOI: https://doi.org/10.1016/j.foodhyd.2012.03.004.

Debeaufort, F., and Voilley, A. 1995. Effect Surfactants and Drying Rate on Barrier Properties of Emulsified Films. International Journal of Food Science+Technology. 30(2): 183-190.

DOI: https://doi.org/10.1111/j.1365-2621.1995.tb01370.x.

JURNAL TEKNOLOGI VOL. 82, NO 2 MARCH 2020

Downloads

Published

2020-02-04

Issue

Vol. 82 No. 2: March 2020

Section

Science and Engineering

License

Copyright of articles that appear in Jurnal Teknologi belongs exclusively to Penerbit Universiti Teknologi Malaysia (Penerbit UTM Press). This copyright covers the rights to reproduce the article, including reprints, electronic reproductions, or any other reproductions of similar nature.

How to Cite

CHARACTERIZATION OF EDIBLE FILM BASED ON DIFFERENT RATIOS OF κ-CARRAGEENAN/GELATINE WITH THE ADDITION OF CANOLA OIL. (2020). Jurnal Teknologi, 82(2). https://doi.org/10.11113/jt.v82.13972