Evaluation Of Active Edible Coating From Chitosan Incorporated With Thai Herb Extract For Fresh-Cut Guava (Psidium Guajava L.)
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Date
2017Author
Kunto, Duantra Bergas Ari
Muchtadi, Tien Ruspriatin
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Fresh-cut guava is one example of convenient novel foods that fit the many
needs of modern lifestyle while it is also very perishable. Thai Herb extract might
have antimicrobial activity as one of an alternative for prolonging shelf-life of
fresh-cut product. Objectives of this research are study antimicrobial activity of
Thai Herbs and application of active edible coating from chitosan incorporated
with Thai Herb extract on fresh-cut guava (Psidium guajava L.) during storage.
Screening of Thai Herbs, extracted with ethanol 50% and then dried with freeze
drying method, for choosing the best one as an antimicrobial agent in edible
coating was done by disk diffusion method. Total phenolic compound (TPC) and
antioxidant capacity were analyzed using Folin-Ciocalteu method and DPPH
scavenging activity respectively. Piper betle as selected Thai Herb extract had
antimicrobial activity against Gram-positive and negative bacteria also yeast from
7.15±0.36 to 18.81±0.06 mm and TPC of 79.20±1.42 mg GAE/g sample also
antioxidant activity of 674.59±1.48 μmol TE/g sample. The concentration of
Piper betle extract used for formulation was determined according to minimum
inhibitory concentration (MIC) with broth microdilution method and minimum
bactericidal concentration (MBC). Highest MBC value was 12.5 mg/mL and
concentration of extract used for coating solution was 25 mg/mL. Application of
coating from chitosan incorporated with Piper betle extract for fresh-cut guava did
not reduce amount of microbial growth until 6.37±0.21 log CFU/g at the end of
storage and could not inhibit browning reaction as shown by L (62.28±4.45), a*
(2.32±2.90), and b* (17.41±0.51) value. This coating process could not delay
ripening process according to total titratable acidity (0.07±0.03 g citric acid/100
mL), total soluble solid (7.27±0.45°brix), and weight loss (0.12±0.01%). It also
had the lowest hedonic score compared to control in sensory evaluation at day 8
for attributes of appearance (2.1±0.99), texture (3.9±1.73), aroma (2.9±1.37), and
overall (2.8±1.23).