Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of  Stored, Coated Strawberry

Wilbur Donald Raymond Pokatong; Jessica Decyree

doi:10.14710/reaktor.18.04.224-234

DOI: https://doi.org/10.14710/reaktor.18.04.224-234

Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of Stored, Coated Strawberry

*Wilbur Donald Raymond Pokatong - Universitas Pelita Harapan, Indonesia

Jessica Decyree - Universitas Pelita Harapan, Indonesia

Received: 4 Apr 2018; Published: 31 Mar 2019.

BibTex Citation Data :

@article{Reaktor18417,
    author = {Wilbur Pokatong and Jessica Decyree},
    title = {Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of  Stored, Coated Strawberry},
    journal = {Reaktor},
  volume = {18},
    number = {04},
    year = {2019},
    keywords = {},
    abstract = {  Starch of lesser yam (‘gembili’ in Indonesian) has been used as a base for edible film and coating. Potassium sorbate and cinnamon oil are known as strong antimicrobial agents. This research was aimed to investigate the physical and mechanical characteristics of edible film from lesser yam starch-plasticizer formulations added with potassium (K) sorbate or cinnamon oil and its application as coating to strawberries. Incorporation of either K-sorbate or cinnamon oil at higher concentration resulted in reduced tensile strength and elongation with higher water vapor transmission rate (WVTR). The selected edible film formulations were applied as coating on strawberry stored at two conditions: room (28-30°C) and refrigeration temperature (5-6°C). At room temperature, controls had shelf life only for 2 and 4 days and strawberries coated with addition of K-sorbate lasted for 5-6 days, and those with addition of cinnamon oil prolonged for 5-11 days. At refrigeration storage, shelf life of controls was 9 and 18 days whereas K-sorbate-added formulations further prolonged shelf life of strawberries for 19-21 days, and those added with cinnamon oil lasted for 25-26 days. Therefore, all coated, stored strawberries had longer shelf life and more retained strawberries’ quality including lower weight loss, higher hardness, and lower microbial count.         Keywords:   cinnamon oil; edible coating; edible film; potassium sorbate; strawberry  },
   issn = {2407-5973},   pages = {224--234}  doi = {10.14710/reaktor.18.04.224-234},
    url = {https://ejournal.undip.ac.id/index.php/reaktor/article/view/18417}
}

Citation Format:

Abstract

Starch of lesser yam (‘gembili’ in Indonesian) has been used as a base for edible film and coating. Potassium sorbate and cinnamon oil are known as strong antimicrobial agents. This research was aimed to investigate the physical and mechanical characteristics of edible film from lesser yam starch-plasticizer formulations added with potassium (K) sorbate or cinnamon oil and its application as coating to strawberries. Incorporation of either K-sorbate or cinnamon oil at higher concentration resulted in reduced tensile strength and elongation with higher water vapor transmission rate (WVTR). The selected edible film formulations were applied as coating on strawberry stored at two conditions: room (28-30°C) and refrigeration temperature (5-6°C). At room temperature, controls had shelf life only for 2 and 4 days and strawberries coated with addition of K-sorbate lasted for 5-6 days, and those with addition of cinnamon oil prolonged for 5-11 days. At refrigeration storage, shelf life of controls was 9 and 18 days whereas K-sorbate-added formulations further prolonged shelf life of strawberries for 19-21 days, and those added with cinnamon oil lasted for 25-26 days. Therefore, all coated, stored strawberries had longer shelf life and more retained strawberries’ quality including lower weight loss, higher hardness, and lower microbial count.

Keywords: cinnamon oil; edible coating; edible film; potassium sorbate; strawberry

Fulltext View|Download

Article Metrics:

Article Info

Section: Research Article

Language : EN

In Volume 18 No. 4 December 2018

Recent articles

Front Matters Characterization and Development of Edible Film/Coating from Lesser Yam Starch-Plasticizer Added with Potassium Sorbate or Cinnamon Oil in Affecting Characteristics and Shelf Life of Stored, Coated Strawberry Integrated Electrocoagulation and Tight Ultrafiltration Membrane for Wastewater Reclamation and Reuse Antimicrobial Activity of Kaffir Lime Peel Extract against Streptococcus mutans Back Matters More recent articles

Most cited articles

CHARACTERISATION OF SOLID AND LIQUID PINEAPPLE WASTE KARAKTERISASI PROSES PENGERINGAN JAGUNG DENGAN METODE MIXED-ADSORPTION DRYING MENGGUNAKAN ZEOLITE PADA UNGGUN TERFLUIDISASI Model Pola Alir Fasa Cair Dalam Reaktor Trickle Bed Dengan Packing Karbon Aktif PRODUKSI KARBON AKTIF DARI BATUBARA BITUMINUS DENGAN AKTIVASI TUNGGAL H3PO4, KOMBINASI H3PO4-NH4HCO3, DAN TERMAL KINETIKA REAKSI SINTHESIS BIOMATERIAL HIDROXYAPATITE DENGAN JENIS PREKURSOR NITRAT DAN ASETAT More cited articles

Last update:

Gelatin- and Papaya-Based Biodegradable and Edible Packaging Films to Counter Plastic Waste Generation
Jaweria Ashfaq, Iftikhar Ahmed Channa, Asif Ahmed Shaikh, Ali Dad Chandio, Aqeel Ahmed Shah, Bushra Bughio, Ashfaque Birmahani, Sultan Alshehri, Mohammed M. Ghoneim. Materials, 15 (3), 2022. doi: 10.3390/ma15031046
Multi-Shaded Edible Films Based on Gelatin and Starch for the Packaging Applications
Iftikhar Ahmed Channa, Jaweria Ashfaq, Muhammad Ali Siddiqui, Ali Dad Chandio, Muhammad Ali Shar, Abdulaziz Alhazaa. Polymers, 14 (22), 2022. doi: 10.3390/polym14225020

Last update: 2025-01-20 19:58:10

No citation recorded.

In order for REAKTOR to publish and disseminate research articles, we need non-exclusive publishing rights (transferred from the author(s) to the publisher). This is determined by a publishing agreement between the Author(s) and REAKTOR. This agreement deals with transferring or licensing the publishing copyright to REAKTOR while Authors still retain significant rights to use and share their published articles. REAKTOR supports the need for authors to share, disseminate, and maximize the impact of their research and these rights in any databases.

As a journal author, you have the right to use your article for many purposes, including by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission. Authors publishing in BCREC journals have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including, but not limited to:

use for classroom teaching by the Author or the Author's institution and presentation at a meeting or conference and distributing copies to attendees;
use for internal training by the author's company;
distribution to colleagues for their research use;
use in a subsequent compilation of the author's works;
inclusion in a thesis or dissertation;
reuse of portions or extracts from the article in other works (with full acknowledgment of the final article);
preparation of derivative works (other than commercial purposes) (with full acknowledgment of the final article);
voluntary posting on open websites operated by the author or the author’s institution for scholarly purposes,

(but it should follow the open access license of Creative Common CC-by-SA License).

Authors/Readers/Third Parties can copy and redistribute the material in any medium or format and remix, transform, and build upon the material for any purpose, even commercially. Still, they must give appropriate credit (the name of the creator and attribution parties (authors detail information), a copyright notice, an open access license notice, a disclaimer notice, and a link to the material), provide a link to the license, and indicate if changes were made (Publisher indicates the modification of the material (if any).

Authors/Readers/Third Parties can read, print and download, redistribute or republish the article (e.g., display in a repository), translate the article, download for text and data mining purposes, reuse portions or extracts from the article in other works, sell or re-use for commercial purposes, remix, transform, or build upon the material, they must distribute their contributions under the same license as the original Creative Commons Attribution-ShareAlike (CC BY-SA).