{"title":"将番木瓜叶提取物掺入玉米皮中用于糯米饭零食包装","authors":"Aji Sukoco, Nugraha Edhi Suyatma, Harsi Dewantari Kusumaningrum","doi":"10.47836/ifrj.30.5.11","DOIUrl":null,"url":null,"abstract":"The present work was performed to evaluate the potency of papaya leaf extract (PLE) to improve the characteristics of cornhusk as a packaging material for glutinous rice snack (GRS). Total phenolic, tannin, and saponin contents of PLE were 7.41 ± 0.65 mgTAE/mL, 1.80 ± 0.70 mgTAE/mL, and 11.78 ± 0.36 mgDE/mL, respectively. The presence of bioactive compounds on the surface of GRS was confirmed by Fourier transform infrared spectroscopy analysis. Characteristic bands for saponin were caused by the stretching vibration of C=O (at 1744 cm-1) as well as C‒O and C‒C vibrations (at 1051 cm-1). Tannin was identified as C‒O asymmetric stretch vibration at 1051 cm-1 and C‒H out of plane vibration at 926 and 866-867 cm-1. The antioxidant activity of PLE was found to be 49.53 ± 2.67%. The reductions of total plate counts (TPC), yeast and mould counts (YMC), and Aspergillus flavus-A. parasiticus counts on PLE-incorporated cornhusks after 24 h were in the range of 0.2 - 1.2 log CFU/cm2, and retained the loads below 2 log CFU/cm2 during 14-d storage. PLE decreased the water vapour transmission rate of the cornhusk due to the particles of the extract adhering to the cornhusk surface, as supported by the result of the scanning electron microscopy of PLE-incorporated cornhusk. The incorporation of PLE also increased elongation without reducing the tensile strength of the cornhusk significantly. There were reductions of TPC, YMC, and Aspergillus flavus-A. parasiticus counts of GRS ranging from 0.4 - 2.3 log CFU/g using PLE-incorporated cornhusks during storage. GRS rancidity was minimised by PLE-incorporated cornhusks. Owing to its bioactive compound, PLE could be incorporated into the cornhusk to improve packaging characteristics and controls microbial contamination of GRS while retarding the rancidity.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Incorporation of papaya (Carica papaya L.) leaf extract into cornhusk for glutinous rice snack packaging application\",\"authors\":\"Aji Sukoco, Nugraha Edhi Suyatma, Harsi Dewantari Kusumaningrum\",\"doi\":\"10.47836/ifrj.30.5.11\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The present work was performed to evaluate the potency of papaya leaf extract (PLE) to improve the characteristics of cornhusk as a packaging material for glutinous rice snack (GRS). Total phenolic, tannin, and saponin contents of PLE were 7.41 ± 0.65 mgTAE/mL, 1.80 ± 0.70 mgTAE/mL, and 11.78 ± 0.36 mgDE/mL, respectively. The presence of bioactive compounds on the surface of GRS was confirmed by Fourier transform infrared spectroscopy analysis. Characteristic bands for saponin were caused by the stretching vibration of C=O (at 1744 cm-1) as well as C‒O and C‒C vibrations (at 1051 cm-1). Tannin was identified as C‒O asymmetric stretch vibration at 1051 cm-1 and C‒H out of plane vibration at 926 and 866-867 cm-1. The antioxidant activity of PLE was found to be 49.53 ± 2.67%. The reductions of total plate counts (TPC), yeast and mould counts (YMC), and Aspergillus flavus-A. parasiticus counts on PLE-incorporated cornhusks after 24 h were in the range of 0.2 - 1.2 log CFU/cm2, and retained the loads below 2 log CFU/cm2 during 14-d storage. PLE decreased the water vapour transmission rate of the cornhusk due to the particles of the extract adhering to the cornhusk surface, as supported by the result of the scanning electron microscopy of PLE-incorporated cornhusk. The incorporation of PLE also increased elongation without reducing the tensile strength of the cornhusk significantly. There were reductions of TPC, YMC, and Aspergillus flavus-A. parasiticus counts of GRS ranging from 0.4 - 2.3 log CFU/g using PLE-incorporated cornhusks during storage. GRS rancidity was minimised by PLE-incorporated cornhusks. Owing to its bioactive compound, PLE could be incorporated into the cornhusk to improve packaging characteristics and controls microbial contamination of GRS while retarding the rancidity.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-10-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.5.11\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.5.11","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Incorporation of papaya (Carica papaya L.) leaf extract into cornhusk for glutinous rice snack packaging application
The present work was performed to evaluate the potency of papaya leaf extract (PLE) to improve the characteristics of cornhusk as a packaging material for glutinous rice snack (GRS). Total phenolic, tannin, and saponin contents of PLE were 7.41 ± 0.65 mgTAE/mL, 1.80 ± 0.70 mgTAE/mL, and 11.78 ± 0.36 mgDE/mL, respectively. The presence of bioactive compounds on the surface of GRS was confirmed by Fourier transform infrared spectroscopy analysis. Characteristic bands for saponin were caused by the stretching vibration of C=O (at 1744 cm-1) as well as C‒O and C‒C vibrations (at 1051 cm-1). Tannin was identified as C‒O asymmetric stretch vibration at 1051 cm-1 and C‒H out of plane vibration at 926 and 866-867 cm-1. The antioxidant activity of PLE was found to be 49.53 ± 2.67%. The reductions of total plate counts (TPC), yeast and mould counts (YMC), and Aspergillus flavus-A. parasiticus counts on PLE-incorporated cornhusks after 24 h were in the range of 0.2 - 1.2 log CFU/cm2, and retained the loads below 2 log CFU/cm2 during 14-d storage. PLE decreased the water vapour transmission rate of the cornhusk due to the particles of the extract adhering to the cornhusk surface, as supported by the result of the scanning electron microscopy of PLE-incorporated cornhusk. The incorporation of PLE also increased elongation without reducing the tensile strength of the cornhusk significantly. There were reductions of TPC, YMC, and Aspergillus flavus-A. parasiticus counts of GRS ranging from 0.4 - 2.3 log CFU/g using PLE-incorporated cornhusks during storage. GRS rancidity was minimised by PLE-incorporated cornhusks. Owing to its bioactive compound, PLE could be incorporated into the cornhusk to improve packaging characteristics and controls microbial contamination of GRS while retarding the rancidity.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management