PREPARATION AND CHARACTERIZATION OF INTELLIGENT PACKAGING BASED ON
TORCH GINGER EXTRACT AND SAGO STARCH
LAM XUE MEI
UNIVERSITI SAINS MALAYSIA
JULY 2020
PUSAT PENGAJIAN TEKNOLOGI INDUSTRI UNIVERSITI SAINS MALAYSIA
BORANG PENYERAHAN DISERTASI MUTAKHIR SATU (1) NASKAH
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07/08/2020
(Tandatangan dan cop) Tarikh Dr. Abdorreza Mohammadi Nafchi
Teknologi (Makanan)
Lam Xue Mei
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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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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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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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
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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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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5.2 Recommendation for Future Work 74
REFERENCES 75
APPENDICES 91
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).
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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.
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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).
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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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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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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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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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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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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.