METHODS: 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).
RESULTS: With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.
CONCLUSIONS: This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.
METHODS: This study compares the effects of spray drying, freeze drying, drum drying, vacuum oven drying, and convection oven drying on the physicochemical properties of Bintangor orange powder, including vitamin C and total carotenoid content. The physicochemical properties analyzed for the powders were color analysis, moisture content, water activity, hygroscopicity, degree of caking, wettability, flowability, water solubility index, and bulk density.
RESULTS: Our results showed that freeze dried and convection oven dried powders retained their color so that the powder was the same as the original puree. All powders used in this showed an acceptable moisture content level, with a range of 2.11–2.31%. Spray dried and drum dried powders had the lowest value of moisture content and water activity. Moreover, spray dried powders showed the lowest value in hygroscopicity and bulk density and took the shortest time to wet the powder. The highest solubility and flowability properties were 12.99%, 0.39 g/mL, 18.39 s, 96.08%, and 19.17°, respectively. However, the freeze drying method retained the highest value for both nutritional pigments of vitamin C and total carotenoid content, 18.31 mg/g and 91.32 μg/g, respectively.
CONCLUSIONS: Freeze drying is the most suitable drying method with favorable powder properties compared to spray drying, drum drying, vacuum oven drying and convection oven drying.