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PREPARATION AND CHARACTERIZATION OF INTELLIGENT PACKAGING BASED ON

TORCH GINGER EXTRACT AND SAGO STARCH

LAM XUE MEI

UNIVERSITI SAINS MALAYSIA

JULY 2020

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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI UNIVERSITI SAINS MALAYSIA

BORANG PENYERAHAN DISERTASI MUTAKHIR SATU (1) NASKAH

Nama penyelia: _______________________________________________________

Bahagian: ____________________________________________________________

Saya telah menyemak semua pembetulan/pindaan yang dilaksanakan oleh Encik/Puan/Cik _______________________________________________________

mengenai disertasinya sebagaimana yang dipersetujui oleh Panel Pemeriksa di Viva Voce-nya.

2. Saya ingin mengesahkan bahawa saya berpuashati dengan pembetulan/pindaan yang dilaksanakan oleh calon.

Sekian, terima kasih.

07/08/2020

(Tandatangan dan cop) Tarikh Dr. Abdorreza Mohammadi Nafchi

Teknologi (Makanan)

Lam Xue Mei

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PREPARATION AND CHARACTERIZATION OF INTELLIGENT PACKAGING BASED ON

TORCH GINGER EXTRACT AND SAGO STARCH

by

LAM XUE MEI

A dissertation submitted in partial fulfillment of the requirements for the degree of Bachelor of Technology (B.Tech) in the field of Food Technology

School of Industrial Technology Universiti Sains Malaysia

July 2020

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ii

DECLARATION BY AUTHOR

This dissertation is composed of my original work and contains no material previously published or written by another person except where due reference has been made in the text. The content of my dissertation is the result of work I have carried out since the commencement of my research project and does not include a substantial part of work that has been submitted to qualify for the award of any other degree or diploma in any university or other tertiary institution.

____________

(LAM XUE MEI) JULY 2020

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iii

ACKNOWLEDGEMENTS

I would like to express my sincere appreciation and gratitude to my final year project supervisor, Dr. Abdorreza Mohammadi Nafchi for his advice and guidance through this project. Without his dedication, this thesis would not be possible.

Furthermore, I would like to thank the School of Industrial Technology for allowing me to use the available facilities and equipment throughout my research study. Special thanks to Dr. Abdorreza Mohammadi Nafchi’s Ph.D student, Dr. Shima Jafarzadeh for her support and guidance throughout my research study.

Ultimately, I would like to thank my fellow lab mates, course mates and friends who supported me and gave me encouragement during my research study. Finally, not forgetting my beloved family, for their love, moral support and encouragement.

LAM XUE MEI JULY 2020

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iv

TABLE OF CONTENTS

Page

ACKNOWLEDGEMENTS iii

TABLE OF CONTENTS iv-vii

LIST OF TABLES viii

LIST OF FIGURES ix

LIST OF ABBREVIATIONS x-xi

LIST OF SYMBOLS xii

ABSTRAK xiii-xiv

ABSTRACT xv

CHAPTER 1 INTRODUCTION

1.1 Research Background 1

1.2 Problem statement 4

1.3 Research Objectives 5

CHAPTER 2 LITERATURE REVIEW

2.1 Food Packaging 6

2.1.1 Smart Packaging 7

2.1.1a Intelligent Packaging 7

2.2 Starch 8

2.2.1 Sago Starch 10

2.3 Type of Films

2.3.1 Polysaccharide Based Films 11

2.3.2 Protein Based Films 13

2.3.3 Fat Based Films 14

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v 2.4 Characterization of Edible Films

2.4.1 Mechanical properties 14

2.4.2 Barrier Properties 15

2.4.3 Antioxidant Properties 16

2.4.4 Moisture Sorption Isotherm 17

2.4.5 Surface Properties 18

2.5 Anthocyanin 18

2.5.1 Stability of Anthocyanin 19

2.6 Torch Ginger 21

2.6.1 Torch Ginger Analysis 22

2.7 Factors Affecting the Properties of Starch-based Film 23 2.8 Application of Intelligent Films on Different Food Products 26 CHAPTER 3 MATERIALS AND METHODOLOGY

3.1 Chemicals and Materials 43

3.2 Sample Preparation 43

3.3 Extraction of Torch Ginger Extract (TGE) 43 3.4 Anthocyanin Content of Torch Ginger Extract (TGE) 44

3.5 Production of Sago Starch-based Film 45

3.6 Characterization of sago starch-based films incorporated with different concentration of TGE

3.6.1 Thickness Analysis 45

3.6.2 Moisture Content 46

3.6.3 Moisture Sorption Isotherm (MSI) 46

3.6.4 Mechanical Properties 47

3.6.5 Water Vapour Permeability (WVP) 47

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vi

3.6.6 Water Solubility 48

3.6.7 Colorimetric Analysis 49

3.6.8 UV-Vis Spectroscopy Analysis 50

3.6.9 Fourier Transform Infrared (FT-IR) Spectroscopy Analysis

50

3.7 Morphology of Films

3.7.1 Scanning Electron Microscope (SEM) 50

3.8 Statistical Analysis 51

CHAPTER 4 RESULTS AND DISCUSSION

4.1 Anthocyanin Content of Torch Ginger Extract (TGE) 52 4.2 Characterization of sago starch-based films incorporated

with different concentration of TGE

4.2.1 Thickness Analysis 52

4.2.2 Moisture Content 53

4.2.3 Moisture Sorption Isotherm (MSI) 55

4.2.4 Mechanical Properties 57

4.2.5 Water Vapour Permeability (WVP) 59

4.2.6 Water Solubility 60

4.2.7 Colorimetric Analysis 62

4.2.8 UV-Vis Spectroscopy Analysis 66

4.2.9 Fourier Transform Infrared (FT-IR) Spectroscopy Analysis

69

4.3 Morphology of Films 70

4.3.1 Scanning Electron Microscope (SEM) 70 CHAPTER 5 CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion 73

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vii

5.2 Recommendation for Future Work 74

REFERENCES 75

APPENDICES 91

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viii

LIST OF TABLES

Table Caption Page

2.1 Summary of the application of intelligent films on different food products.

35

4.1 Thickness of intelligent sago starch-based film incorporated with different concentration of torch ginger extract.

53

4.2 Moisture content of intelligent sago starch-based film incorporated with different concentration of torch ginger extract.

54

4.3 Mechanical properties of intelligent sago starch-based film incorporated with different concentration of torch ginger extract.

57

4.4 The WVP of intelligent sago starch-based film incorporated with different concentration of torch ginger extract at 30 oC and 100%

RH.

59

4.5 Water solubility of intelligent sago starch-based film incorporated with different concentration of torch ginger extract.

61

4.6 Colour analysis of intelligent sago starch-based film incorporated with different concentration of torch ginger extract.

63

4.7 pH sensitivity of intelligent sago starch-based film incorporated with different concentration of torch ginger extract when tested with buffer solution (pH 4, pH 7, pH 9).

65

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ix

LIST OF FIGURES

Figure Caption Page

2.1 Flavylium ion structure. 25

4.1 Moisture sorption isotherm (MSI) of TGE0, TGE1, TGE2 and TGE3 films incorporated with 0%, 10%, 20% and 30% of TGE respectively.

56

4.2 Colour variations of pH-sensitive films incorporated with 0%, 10%, 20% and 30% TGE respectively.

63

4.3 Colour variations of pH-sensitive films immersed in different pH buffer solutions (pH 4, pH 7 and pH 9).

64

4.4 Light absorbance of TGE0, TGE1, TGE2 and TGE3 films. 67 4.5 Light transmittance of TGE0, TGE1, TGE2 and TGE3 films. 68 4.6 FTIR spectrum of TGE0, TGE1, TGE2 and TGE3 films

incorporated with 0%, 10%, 20% and 30% of TGE respectively.

69

4.7 Micrographs of the cross section of the sago starch-based films without TGE anthocyanin (A), with 10% TGE anthocyanin (B), with 20% TGE anthocyanin (C) and with 30% TGE anthocyanin (D).

71

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x

LIST OF ABBREVIATIONS

Abbreviation Caption

µm Micrometre

oC Degree celcius

cm Centimetre

DPPH 2,2-diphenyl-1-picrylhydrazyl

E Elongation at break

FTIR-ATR Fourier transform infrared - attenuated total reflectance

FVs Flavylium salts

g Gram

GAB Guggenheim-Anderson-Boer

GAE Gallic acid equivalent

h Hours

kg Kilogram

kV Kilovolt

L Litre

mg Milligram

min Minute

mL Millilitre

mm Millimetre

MPa Megapascal

N Newton

nm Nanometre

PVA Polyvinyl alcohol

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xi

RFID Radio frequency identification

RH Relative humidity

rpm Revolutions per minute

s Seconds

SEM Scanning electrostatic microscope

T Toughness

Tg Glass transition

TGE Torch ginger extract

TGE0 Sago starch-based film without torch ginger extract TGE1 Sago starch-based film with 10% of torch ginger extract TGE2 Sago starch-based film with 20% of torch ginger extract TGE3 Sago starch-based film with 30% of torch ginger extract

TS Tensile strength

TTI Time-temperature indicator

TVB-N Total Volatile Basic Nitrogen

UV Ultraviolet

UV-Vis Ultraviolet-visible

v/v Volume /volume

w/v Weight/volume

w/w Weight/weight

WVP Water vapour permeability

YM Young’s modulus

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xii

LIST OF SYMBOLS

Symbol Caption

% Percentage

= Equal to

< Smaller than

± Plus-minus sign

∆E Total colour difference

a* Red to green

ANOVA Analysis of variance

b* Yellow to blue

cm-1 Wavenumber

L* Lightness

M Molarity

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xiii

PENYEDIAAN DAN PENCIRIAN PEMBUNGKUSAN PINTAR BERDASARKAN EKSTRAK BUNGA KANTAN DAN

KANJI SAGU

ABSTRAK

Oleh sebab timbulnya kebimbangan mengenai kegunaan dan pembuangan plastik yang tidak terbiodegradasi yang semakin meningkat, ramai penyelidik memfokuskan penyelidikan pada penggantian bahan-bahan ini dengan sumber semula jadi dan biodegradasi pada tahun baru-baru ini. Satu lagi kategori penting iaitu pembungkusan pintas juga menarik perhatian. Kajian ini bertujuan untuk menghasilkan dan mencirikan filem sensitif terhadap pH berdasarkan kanji sagu dan digabungkan dengan antosianin dari bunga kantan untuk menunjukkan perubahan kualiti makanan melalui pengesanan perubahan pH produk makanan. Antosianin dari bunga kantan diekstrak dengan menggunakan pelarut termasuk etanol dan air. Filem sensitif terhadap pH dihasilkan dengan kaedah pemutus dan digabungkan dengan kepekatan ekstrak bunga kantan (TGE) yang berbeza (0%, 10%, 20%, 30%). Ketebalan, kandungan kelembapan, isotherm penyerapan kelembapan, sifat mekanikal, kebolehtelapan wap air, kelarutan air, warna, spektroskopi Fourier Transform Infrared (FT-IR) dan morfologi filem dianalisis dan diselidiki. Kekuatan tegangan, kekuatan, modulus muda dan kebolehtelapan wap air menurun setelah menambahkan TGE sementara pemanjanganpada waktu rehat, ketebalan, kandungan kelembapan dan kelarutan air meningkat. Variasi warna bagi filem sensitif terhadap pH diukur dengan menggunakan colorimeter setelah merendam filem dalam pH buffer yang berbeza (pH 4, pH 7, pH 9). Filem yang mengandungi 30% TGE adalah lebih sesuai digunakan dalam aplikasi kerana filem ini dapat dikesan oleh mata manusia dalam julat pH yang luas. Justeru, filem sensitif terhadap pH yang dihasilkan dengan penggabungan ekstrak bunga

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xiv

kantan berpotensi untuk memainkan peranan sebagai pembungkusan pintar untuk mengesan kerosakan makanan dengan kelebihannya, iaitu proses pembuatan yang mudah, biodegradasi dan penggunaan sebatian semula jadi.

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xv

PREPARATION AND CHARACTERIZATION OF INTELLIGENT PACKAGING BASED ON TORCH GINGER EXTRACT AND

SAGO STARCH

ABSTRACT

As the concern about the irresponsible usage and disposal of non-biodegradable plastic are arising, researchers are focusing on the substitution of these materials with natural and biodegradable sources. Thus, intelligent packaging has focused on its development as it can exhibit or provide the function of pH changes which can help to detect the freshness of food product. This study was to develop and characterize pH-sensitive films based on sago starch and incorporated with anthocyanin from torch ginger to detect the quality of food products though pH changes. The anthocyanins were extracted with solvent including ethanol and water. The pH-sensitive films were fabricated by casting method with incorporation of different torch ginger extract (TGE) concentration (0%, 10%, 20%, 30%). Thickness, moisture content, moisture sorption isotherm, mechanical properties, water vapour permeability, water solubility, colour, UV-Vis spectroscopy, Fourier Transform Infrared (FT-IR) spectroscopy and morphology of the films were analyzed and investigated. The tensile strength, toughness, young modulus and water vapour permeability decreased after adding TGE, while elongation at break, thickness, moisture content and water solubility increased.

The colour variations of pH-sensitive films were measured by a colorimeter after immersion in different pH buffer (pH 4, pH 7, pH 9). The films containing 30% TGE were more suitable for application because it is detectable by human eye over a wide pH range. Thus, the developed pH-sensitive film with torch ginger extract has potential as intelligent packaging for the detection of food spoilage as natural dye was used and the films produced were biodegradable.

Rujukan

DOKUMEN BERKAITAN

the factors are; type of starch, starch or substrate concentration and viscosity, enzyme concentration, temperature, pH, reaction duration, agitation rate, and starch

Optimisation of reaction conditions of octenyl succinic anhydride (OSA) modified sago starch using response surface methodology

In batch fermentation, the effects of repeated batch cultivations, the effects of different initial pHs, initial sago starch concentrations and starch types on

a) To esterify sago starch using maleic anhydride in the presence of pyridine as a catalyst. b) To confirm the incorporation of maleate group into starch using Fourier

Based on the solubility and mechanical properties of the film forming, formulation of 4 % w/w PSP starch incorporated with ratio of (0.5:1.5) carrageenan and glycerol

From the result, springiness value of the green grass jelly without containing sago starch (control) showed significantly different (p&lt; 0.05) with jelly added with 5.5%

Figure 4.23 Result for optimization of rapid mixing speed test at pH 9, 180 mg/L AFS dose, 1 minute of rapid mixing speed, 40 rpm of slow mixing speed for 32 minutes and 18

4.9 Comparison of total soluble carbohydrate, total phenolic compound and total lignin content with total starch content in the sago pith from base and mid heights of the different