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Abstract
Carrageenan is a polysaccharide widely used as a material in the packaging industry in search of plastic replacement. κ-Carrageenan contains the lowest amount of sulfat group among other types of carrageenan which makes it the most hydrophobic one. Hence, the most suitable kind for this particular purpose. This research combined commercially available of both κ-Carrageenan and green tea extract (gte) to create a biodegradable film and then to study its characteristics. The concentration of gte was made as 0 µg/mL, 5 µg/mL, and 1 µg/mL while the concentration of κ-Carrageenan and glycerol remained constant. Incorporation of gte produces in darker, colorless film. While there is no effect of gte addition in water content observed, the higher concentration of gte will create a thinner film and lower level of water vapor permeability (WVP). An additional study of the mechanical properties of κ-Carrageenan/gte film indicated a direct proportion between the concentration of gte and tensile strength of the film. Meanwhile, there is no sign of correlation between gte concentration and elongation at break. SEM study displayed a more compact surface with smaller pores when the concentration of gte is increased
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Copyright (c) 2024 Nurlaida, Saadatul Husna, Andi Wahyu Trifany
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References
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References
S. Sudheer, S. Bandyopadhyay, and R. Bhat, “Sustainable polysaccharide and protein hydrogel-based packaging materials for food products: A review,” Int J Biol Macromol, vol. 248, p. 125845, Sep. 2023, doi: 10.1016/j.ijbiomac.2023.125845.
A. M. Adel, A. A. Ibrahim, A. M. El-Shafei, and M. T. Al-Shemy, “Inclusion complex of clove oil with chitosan/β-cyclodextrin citrate/oxidized nanocellulose biocomposite for active food packaging,” Food Packag Shelf Life, vol. 20, p. 100307, Jun. 2019, doi: 10.1016/j.fpsl.2019.100307.
S. P. M. Silva, J. A. Teixeira, and C. C. G. Silva, “Recent advances in the use of edible films and coatings with probiotic and bacteriocin-producing lactic acid bacteria,” Food Biosci, vol. 56, p. 103196, Dec. 2023, doi: 10.1016/j.fbio.2023.103196.
C. Wang, X. An, Y. Lu, Z. Li, Z. Gao, and S. Tian, “Biodegradable Active Packaging Material Containing Grape Seed Ethanol Extract and Corn Starch/κ-Carrageenan Composite Film,” Polymers (Basel), vol. 14, no. 22, p. 4857, Nov. 2022, doi: 10.3390/polym14224857.
C. Santos, A. Ramos, Â. Luís, and M. E. Amaral, “Production and Characterization of k-Carrageenan Films Incorporating Cymbopogon winterianus Essential Oil as New Food Packaging Materials,” Foods, vol. 12, no. 11, p. 2169, May 2023, doi: 10.3390/foods12112169.
J. Guo et al., “Effects of Hydroxypropyl Methylcellulose on Physicochemical Properties and Microstructure of κ-Carrageenan Film,” Foods, vol. 11, no. 19, p. 3023, Sep. 2022, doi: 10.3390/foods11193023.
K. D. Tafa, N. Satheesh, and W. Abera, “Mechanical properties of tef starch based edible films: Development and process optimization,” Heliyon, vol. 9, no. 2, p. e13160, Feb. 2023, doi: 10.1016/j.heliyon.2023.e13160.
Y. Yasunaga, Y. Aso, K. Yamada, and Y. Okahisa, “Preparation of transparent fibroin nanofibril-reinforced chitosan films with high toughness and thermal resistance,” Carbohydrate Polymer Technologies and Applications, vol. 5, p. 100299, Jun. 2023, doi: 10.1016/j.carpta.2023.100299.
V. Kola and I. S. Carvalho, “Plant extracts as additives in biodegradable films and coatings in active food packaging,” Food Biosci, vol. 54, p. 102860, Aug. 2023, doi: 10.1016/j.fbio.2023.102860.
S. Kim, B. S. Kim, J. Bai, and Y. Chang, “Antibacterial κ-carrageenan/konjac glucomannan-based edible hydrogel film containing Salmonella phage PBSE191 and its application in chicken meat,” LWT, vol. 180, p. 114707, Apr. 2023, doi: 10.1016/j.lwt.2023.114707.
C. Wang et al., “Preparation, characterization, and application of pH-responsive biodegradable intelligent indicator film based on rose anthocyanins,” LWT, vol. 200, p. 116156, May 2024, doi: 10.1016/j.lwt.2024.116156.
F. Xie, C. Gao, and L. Avérous, “Alginate-based materials: Enhancing properties through multiphase formulation design and processing innovation,” Materials Science and Engineering: R: Reports, vol. 159, p. 100799, Jun. 2024, doi: 10.1016/j.mser.2024.100799.
L. S. Devi, A. K. Jaiswal, and S. Jaiswal, “Lipid incorporated biopolymer based edible films and coatings in food packaging: A review,” Curr Res Food Sci, vol. 8, p. 100720, 2024, doi: 10.1016/j.crfs.2024.100720.
Y. Wu et al., “Preparation and characterization of egg white protein film incorporated with epigallocatechin gallate and its application on pork preservation,” Food Chem X, vol. 19, p. 100791, Oct. 2023, doi: 10.1016/j.fochx.2023.100791.
H. Ruan et al., “Polysaccharide-based antibacterial coating technologies,” Acta Biomater, vol. 168, pp. 42–77, Sep. 2023, doi: 10.1016/j.actbio.2023.07.023.
P. Tennakoon, P. Chandika, M. Yi, and W.-K. Jung, “Marine-derived biopolymers as potential bioplastics, an eco-friendly alternative,” iScience, vol. 26, no. 4, p. 106404, Apr. 2023, doi: 10.1016/j.isci.2023.106404.
D. Carina, S. Sharma, A. K. Jaiswal, and S. Jaiswal, “Seaweeds polysaccharides in active food packaging: A review of recent progress,” Trends Food Sci Technol, vol. 110, pp. 559–572, Apr. 2021, doi: 10.1016/j.tifs.2021.02.022.
S.-Y. Park, H.-L. Kim, and J.-Y. Her, “Isolation of microcrystalline cellulose (MCC) from pistachio shells and preparation of carrageenan-based composite films,” Carbohydrate Polymer Technologies and Applications, vol. 7, p. 100423, Jun. 2024, doi: 10.1016/j.carpta.2024.100423.
J. Cheng, R. Gao, Y. Zhu, and Q. Lin, “Applications of biodegradable materials in food packaging: A review,” Alexandria Engineering Journal, vol. 91, pp. 70–83, Mar. 2024, doi: 10.1016/j.aej.2024.01.080.
Q. Luo, L. Luo, J. Zhao, Y. Wang, and H. Luo, “Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review,” J Adv Res, Dec. 2023, doi: 10.1016/j.jare.2023.12.004.
S. Onacik-Gür and A. Zbikowska, “The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage,” LWT, vol. 172, p. 114197, Dec. 2022, doi: 10.1016/j.lwt.2022.114197.
T. Panrong, T. Karbowiak, and N. Harnkarnsujarit, “Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products,” Food Packag Shelf Life, vol. 21, p. 100331, Sep. 2019, doi: 10.1016/j.fpsl.2019.100331.
M. A. Andrade et al., “PLA films loaded with green tea and rosemary polyphenolic extracts as an active packaging for almond and beef,” Food Packag Shelf Life, vol. 36, p. 101041, Apr. 2023, doi: 10.1016/j.fpsl.2023.101041.
J. Dai, D. E. Sameen, Y. Zeng, S. Li, W. Qin, and Y. Liu, “An overview of tea polyphenols as bioactive agents for food packaging applications,” LWT, vol. 167, p. 113845, Sep. 2022, doi: 10.1016/j.lwt.2022.113845.
N. Kulviwat, F. N. Eze, and C. Ovatlarnporn, “The impact of alginate composites enriched with spent black tea, green tea, jasmine tea, and Oolong tea wastes on the shelf-life extension of fruits and vegetables,” Applied Food Research, vol. 3, no. 1, p. 100290, Jun. 2023, doi: 10.1016/j.afres.2023.100290.
W. Homthawornchoo, J. Han, P. Kaewprachu, O. Romruen, and S. Rawdkuen, “Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film,” Polymers (Basel), vol. 14, no. 13, p. 2696, Jun. 2022, doi: 10.3390/polym14132696.
F. M. R. Silva et al., “Microencapsulation of green tea (Camellia sinensis) phenolic extract: Physical-chemical characterization, antimicrobial and toxicological properties,” Food Chemistry Advances, vol. 3, p. 100360, Dec. 2023, doi: 10.1016/j.focha.2023.100360.
Md. Z. Al Mahmud, M. H. Mobarak, and N. Hossain, “Emerging trends in biomaterials for sustainable food packaging: A comprehensive review,” Heliyon, vol. 10, no. 1, p. e24122, Jan. 2024, doi: 10.1016/j.heliyon.2024.e24122.
P. Kanmani and J.-W. Rhim, “Development and characterization of carrageenan/grapefruit seed extract composite films for active packaging,” Int J Biol Macromol, vol. 68, pp. 258–266, Jul. 2014, doi: 10.1016/j.ijbiomac.2014.05.011.
Y. Liu, Y. Qin, R. Bai, X. Zhang, L. Yuan, and J. Liu, “Preparation of pH-sensitive and antioxidant packaging films based on κ-carrageenan and mulberry polyphenolic extract,” Int J Biol Macromol, vol. 134, pp. 993–1001, Aug. 2019, doi: 10.1016/j.ijbiomac.2019.05.175.
K. Steiner and A. Florack, “The Influence of Packaging Color on Consumer Perceptions of Healthfulness: A Systematic Review and Theoretical Framework,” Foods, vol. 12, no. 21, p. 3911, Oct. 2023, doi: 10.3390/foods12213911.
J. Su and S. Wang, “Influence of food packaging color and foods type on consumer purchase intention: the mediating role of perceived fluency,” Front Nutr, vol. 10, Jan. 2024, doi: 10.3389/fnut.2023.1344237.
P. Cazón, E. Morales-Sanchez, G. Velazquez, and M. Vázquez, “Measurement of the Water Vapor Permeability of Chitosan Films: A Laboratory Experiment on Food Packaging Materials,” J Chem Educ, vol. 99, no. 6, pp. 2403–2408, Jun. 2022, doi: 10.1021/acs.jchemed.2c00449.
S. Jancikova, E. Jamróz, P. Kulawik, J. Tkaczewska, and D. Dordevic, “Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials,” Int J Biol Macromol, vol. 131, pp. 19–28, Jun. 2019, doi: 10.1016/j.ijbiomac.2019.03.050.
A. Soleimanzadeh et al., “Recent advances in characterizing the physical and functional properties of active packaging films containing pomegranate peel,” Food Chem X, vol. 22, p. 101416, Jun. 2024, doi: 10.1016/j.fochx.2024.101416.