INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR
Article Sidebar
Accepted
24 June 2020
Published
26 June 2020
Keywords:
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anthocyanin, biodegradable packaging, gelatin film, intelligent packaging, oleic acid
Abstract
This study was aimed to develop and investigate the characteristics of the intelligent films made from gelatin with oleic acid (OA) and anthocyanin extract incorporation. Anthocyanin was extracted from red cabbage (RC), sweet potato (SP), black bean coat seed (BB), and purple rice (CR), and then tested for pH sensitivity. Anthocyanin from SP was selected as it showed the highest pH sensitivity. Gelatin film was incorporated with 20% of anthocyanin extract and 50% OA. The films with OA and anthocyanin extracts incorporation was selected for application as the color changes can be observed clearly at pH 2-11. Red color was present on the film added with anthocyanin extract from SP. OA incorporation significantly decreased the elongation of the film, while it was on the contrary for anthocyanin extract incorporation. Both OA and anthocyanin extracts incorporation decreased thickness, moisture content, and tensile strength of the film significantly (P<0.05). Additionally, there was a reduction trend of water vapor permeability for gelatin film incorporated with OA and anthocyanin. However, this reduction was insignificantly different with the control (P>0.05). The incorporation of OA provided wavier surfaces while anthocyanin extract incorporation enhanced the compactness and smoothness of the films, and provided smoother surfaces of the film. A higher enthalpy was needed for melting the film with anthocyanin extract.
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Ma Q, Hu D, Wang H, Wang L. 2016. Tara gum edible film incorporated with oleic acid. Food Hydrocolloid 56: 127-133. DOI: 10.1016/j.food hyd.2015.11.033.
Mahmudatussa'adah A, Fardiaz D, Andarwulan N, Kusnandar F. 2014. Karakteristik warna dan aktivitas antioksidan antosianin ubi jalar ungu. J Teknol Industri Pangan 25: 176-184. DOI: 10.6066/jtip.2014.25.2.176.
Musso YS, Salgado PR, Mauri AN. 2017. Smart edible films based on gelatin and curcumin. Food Hydrocolloid 66: 8-15. DOI: 10.1016/j.food hyd.2016.11.007.
Pelissari FM, Andrade-Mahecha MM, Sobral PJDA, Menegalli FC. 2012. Isolation and characteri-zation of the flour and starch of plantain bana-nas (Musa paradisiaca). Starch‐Stärke 64: 382-391. DOI: 10.1002/star.201100133.
Pereira VA, de Arruda INQ, Stefani R. 2015. Active chitosan/PVA films with anthocyanins from Brassica oleraceae (red cabbage) as time-tem-perature indicators for application in intelligent food packaging. Food Hydrocolloid 43: 180-188. DOI: 10.1016/j.foodhyd.2014.05.014.
Prietto L, Mirapalhete TC, Pinto VZ, Hoffmann JF, Vanier NL, Lim LT, Dias ARG, Zavareze EDR. 2017. pH-sensitive films containing anthocya-nins extracted from black bean seed coat and red cabbage. LWT-Food Sci Technol 80: 492-500. DOI: 10.1016/j.lwt.2017.03.006.
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Raghvendra, Sharma V, Shakya A, Hedaytullah MD, Arya GS, Mishra A, Gupta AD, Pachpute AP, Patel D. 2011. Chemical and potential aspects of anthocyanins-a water-soluble vacuolar flavo-noid pigments - a review. Int J Pharm Sci Rev Res 6: 28-33.
Rattaya S, Benjakul S, Prodpran T. 2009. Pro-perties of fish gelatin film incorporated with seaweed extract. J Food Eng 95: 151-157. DOI: 10.1016/j.jfoodeng.2009.04.022.
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Rocca-Smith JR, Marcuzzo E, Karbowiak T, Centa J, Giacometti M, Scapin F, Venir E, Sensidoni A, Debeaufort F. 2016. Effect of lipid incorpora-tion on functional properties of wheat gluten based edible films. J Cereal Sci 69: 275-282. DOI: 10.1016/j.jcs.2016.04.001.
Stoll L. 2015. Development and application of active biodegradable films with antioxidants extracted from wine grape pomace [Thesis]. Porto Alegre (Brasil): Instituto
De Ciência E Tecnologia De Alimentos, Universidade Federal Do Rio Grande Do Sul.
Tongnuanchan P, Benjakul S, Prodpran T. 2013. Characteristics and antioxidant activity of leaf essential oil–incorporated fish gelatin films as affected by surfactants. Int J Food Sci Technol 48: 2143-2149. DOI: 10.1111/ijfs.12198.
Tongnuanchan P, Benjakul S, Prodpran T, Nilsuwan K. 2015. Emulsion film based on fish skin gela-tin and palm oil: Physical, structural, and ther-mal properties. Food Hydrocolloid 48: 248-259. DOI: 10.1016/j.foodhyd.2015.02.025.
Wang S, Marcone M, Barbut S, Lim LT. 2012. The impact of anthocyanin‐rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films. J Food Sci 77: C497-C505. DOI: 10.1111/j.1750-3841.2012.02655.x.
Wang Z, Zhou J, Wang XX, Zhang N, Sun XX, Ma ZS. 2014. The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films. Food
Hydrocolloid 35: 51-58. DOI: 10.1016/j.food hyd.2013.07.006.
Zhang X, Lu S, Chen X. 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensor Actuat B: Chem 198: 268-273. DOI: 10.1016/j.snb.2014.02.094.
Balbinot-Alfaro E, Craveiro DV, Lima KO, Costa HLG, Lopes DR, Prentice C. 2019. Intelligent packaging with pH indicator potential. Food Eng Rev 11: 235-244. DOI: 10.1007/s12393-019-09198-9.
Bourtoom T, Chinnan MS. 2009. Improvement of water barrier property of rice starch-chitosan composite film incorporated with lipids. Revista de Agaroquimica y Tecnologia de Alimentos 15: 149-158. DOI: 10.1177/1082013208105993.
Chambi HNM, Grosso CRF. 2011. Mechanical and water vapor permeability properties of biodegra-dables films based on methylcellulose, gluco-mannan, pectin and gelatin. Ciênc Tecnol Aliment 31: 739-746. DOI: 10.1590/S0101-2061 2011000300029.
Chaovanalikit A, Apichayaluk S, Kongtong S, Chu-prathum S. 2009. Effect of pH and temperature on the stability and visual color of roselle and butterfly pea extracts. Agric Sci J 40: 5-8.
Choi I, Lee JY, Lacroix M, Han J. 2017. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato. Food Chem 218: 122-128. DOI: 10.1016/j.foodchem.2016.09.050.
Denavi GA, Pérez-Mateos M, Añón MC, Montero P, Mauri AN, Gomez-Guillen MC. 2009. Structural and functional properties of soy protein isolate and cod gelatin blend films. Food Hydrocolloid 23: 2094-2101. DOI: 10.1016/j.foodhyd.2009. 03.007.
Faseha A, Rawdkuen S. 2016. Intelligent gelatin film using anthocyanin as color indicator. J Food Sci Agric Technol 2: 1-11.
Hanani ZN, Roos YH, Kerry JP. 2012. Use of beef, pork and fish gelatin sources in the manufac-ture of films and assessment of their compositi-on and mechanical properties. Food Hydro-colloid 29: 144-151. DOI: 10.1016/j.foodhyd. 2012.01.015.
Ibraheem NA, Hasan, MM, Khan RZ, Mishra PK. 2012. Understanding color models - a review. ARPN J Sci Technol 2: 265-275.
Kaci M, Arab-Tehrany E, Desjardins I, Banon-Deso-bry S, Desobry S. 2017. Emulsifier free emul-sion: Comparative study between a new high frequency ultrasound process and standard emulsification processes. J Food Eng 194: 109-118. DOI: 10.1016/j.jfoodeng.2016.09.006.
Kadam SU, Pankaj SK, Tiwari BK, Cullen PJ, O’Donnell CP. 2015. Development of biopoly-mer-based gelatin and casein films incorpo-rating brown seaweed Ascophyllum nodosum extract. Food Packaging Shelf Life 6: 68-74. DOI: 10.1016/j.fpsl.2015.09.003.
Kaewprachu P, Rawdkuen S. 2014. Mechanical and physico-chemical properties of biodegradable protein-based films: A comparative study. Food App Biosci J 29: 15-30. DOI: 10.14456/fabj. 2014.2.
Kaewprachu P, Osako K, Benjakul S, Suthiluk P, Rawdkeun S. 2017. Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control 79: 333-343. DOI: 10.1016/j.foodcont.2017.04.014.
Khoo HE, Azlan A, Tang ST, Lim SM. 2017. Antho-cyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food Nutr Res 61: 1-21. DOI: 10.1080/16546628.2017.1361779.
Limpan N, Prodpran T, Benjakul S, Prasarpan S. 2010. Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level. J Food Eng 100: 85-92. DOI: 10.1016/ j.jfoodeng.2010.03.031.
Limpisophon K, Tanaka M, Osako K. 2010. Charac-terisation of gelatin–fatty acid emulsion films based on blue shark (Prionace glauca) skin gelatin. Food Chem 122: 1095-1101. DOI: 10.1 016/j.foodchem.2010.03.090.
Luchese CL, Garrido T, Spada, JC, Tessaro IC, de la Caba K. 2018. Development and characteri-zation of cassava starch films incorporated with blueberry pomace. Int J Biol Macromol 106: 834-839. DOI: 10.1016/j.ijbiomac.2017.08.083.
Ma W, Tang CH, Yin SW, Yang XQ, Wang Q, Liu F, Wei ZH. 2012a. Characterization of gelatin-based edible films incorporated with olive oil. Food Res Int 49: 572-579. DOI: 10.1016/j. foodres.2012.07.037.
Ma W, Tang CH, Yin SW, Yang XQ, Qi JR, Xia N. 2012b. Effect of homogenization conditions on properties of gelatin–olive oil composite films. J Food Eng 113: 136-142. DOI: 10.1016/j.jfood eng.2012.05.007.
Ma Q, Hu D, Wang H, Wang L. 2016. Tara gum edible film incorporated with oleic acid. Food Hydrocolloid 56: 127-133. DOI: 10.1016/j.food hyd.2015.11.033.
Mahmudatussa'adah A, Fardiaz D, Andarwulan N, Kusnandar F. 2014. Karakteristik warna dan aktivitas antioksidan antosianin ubi jalar ungu. J Teknol Industri Pangan 25: 176-184. DOI: 10.6066/jtip.2014.25.2.176.
Musso YS, Salgado PR, Mauri AN. 2017. Smart edible films based on gelatin and curcumin. Food Hydrocolloid 66: 8-15. DOI: 10.1016/j.food hyd.2016.11.007.
Pelissari FM, Andrade-Mahecha MM, Sobral PJDA, Menegalli FC. 2012. Isolation and characteri-zation of the flour and starch of plantain bana-nas (Musa paradisiaca). Starch‐Stärke 64: 382-391. DOI: 10.1002/star.201100133.
Pereira VA, de Arruda INQ, Stefani R. 2015. Active chitosan/PVA films with anthocyanins from Brassica oleraceae (red cabbage) as time-tem-perature indicators for application in intelligent food packaging. Food Hydrocolloid 43: 180-188. DOI: 10.1016/j.foodhyd.2014.05.014.
Prietto L, Mirapalhete TC, Pinto VZ, Hoffmann JF, Vanier NL, Lim LT, Dias ARG, Zavareze EDR. 2017. pH-sensitive films containing anthocya-nins extracted from black bean seed coat and red cabbage. LWT-Food Sci Technol 80: 492-500. DOI: 10.1016/j.lwt.2017.03.006.
Pradini D, Juwono H, Madurani KA, Kurniawan F. 2018. A preliminary study of identification halal gelatin using quartz crystal microbalance (QCM) sensor. Malaysian J Fundamental Appl Sci 14: 325-330. DOI: 10.11113/mjfas.v14n3.9 42.
Raghvendra, Sharma V, Shakya A, Hedaytullah MD, Arya GS, Mishra A, Gupta AD, Pachpute AP, Patel D. 2011. Chemical and potential aspects of anthocyanins-a water-soluble vacuolar flavo-noid pigments - a review. Int J Pharm Sci Rev Res 6: 28-33.
Rattaya S, Benjakul S, Prodpran T. 2009. Pro-perties of fish gelatin film incorporated with seaweed extract. J Food Eng 95: 151-157. DOI: 10.1016/j.jfoodeng.2009.04.022.
Robertson GL. 2013. Food Packaging: Principles and Practice. 414-421. CRC Press, Boca Raton.
Rocca-Smith JR, Marcuzzo E, Karbowiak T, Centa J, Giacometti M, Scapin F, Venir E, Sensidoni A, Debeaufort F. 2016. Effect of lipid incorpora-tion on functional properties of wheat gluten based edible films. J Cereal Sci 69: 275-282. DOI: 10.1016/j.jcs.2016.04.001.
Stoll L. 2015. Development and application of active biodegradable films with antioxidants extracted from wine grape pomace [Thesis]. Porto Alegre (Brasil): Instituto
De Ciência E Tecnologia De Alimentos, Universidade Federal Do Rio Grande Do Sul.
Tongnuanchan P, Benjakul S, Prodpran T. 2013. Characteristics and antioxidant activity of leaf essential oil–incorporated fish gelatin films as affected by surfactants. Int J Food Sci Technol 48: 2143-2149. DOI: 10.1111/ijfs.12198.
Tongnuanchan P, Benjakul S, Prodpran T, Nilsuwan K. 2015. Emulsion film based on fish skin gela-tin and palm oil: Physical, structural, and ther-mal properties. Food Hydrocolloid 48: 248-259. DOI: 10.1016/j.foodhyd.2015.02.025.
Wang S, Marcone M, Barbut S, Lim LT. 2012. The impact of anthocyanin‐rich red raspberry extract (ARRE) on the properties of edible soy protein isolate (SPI) films. J Food Sci 77: C497-C505. DOI: 10.1111/j.1750-3841.2012.02655.x.
Wang Z, Zhou J, Wang XX, Zhang N, Sun XX, Ma ZS. 2014. The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films. Food
Hydrocolloid 35: 51-58. DOI: 10.1016/j.food hyd.2013.07.006.
Zhang X, Lu S, Chen X. 2014. A visual pH sensing film using natural dyes from Bauhinia blakeana Dunn. Sensor Actuat B: Chem 198: 268-273. DOI: 10.1016/j.snb.2014.02.094.
Authors
SitanggangA. B., IrsaliM. F., & RawdkeunS. (2020). INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR. Jurnal Teknologi Dan Industri Pangan, 31(1), 66-75. https://doi.org/10.6066/jtip.2020.31.1.66
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