Mechanical, Optical, and Microbiological Characteristics of Biocomposite Edible Film Based on Canna Starch and Nanochitosane with the Addition of Fish Oil: A Review

Shafira Nur Rahmatunnisa *

Fisheries Departement, Faculty of Fisheries and Marine Science, Padjadjaran University, JL Raya Bandung-Sumedang KM 21, Jatinangor, Sumedang 45363, West Java, Indonesia.

Emma Rochima

Fisheries Departement, Faculty of Fisheries and Marine Science, Padjadjaran University, JL Raya Bandung-Sumedang KM 21, Jatinangor, Sumedang 45363, West Java, Indonesia.

Sunarto

Fisheries Departement, Faculty of Fisheries and Marine Science, Padjadjaran University, JL Raya Bandung-Sumedang KM 21, Jatinangor, Sumedang 45363, West Java, Indonesia.

Rusky Intan Pratama

Fisheries Departement, Faculty of Fisheries and Marine Science, Padjadjaran University, JL Raya Bandung-Sumedang KM 21, Jatinangor, Sumedang 45363, West Java, Indonesia.

*Author to whom correspondence should be addressed.


Abstract

Edible film is a packaging development for environmentally friendly food that is composed of organic ingredients, so it is safe for consumption. Natural polymers that make up edible films include polysaccharides, lipids, and proteins to replace synthetic packaging materials. The characteristics of good edible film have properties like other plastic packaging, namely being easy to shape, transparent, flexible, not easily damaged, and cheap. Canna starch has the potential to be used as a building material because it contains high levels of amylose and amylopectin, and nanochitosan has good antimicrobial activity. The addition of fish oil to edible films is a solution to correct the deficiencies of edible film biocomposites, which can increase their hydrophobic properties and tensile strength.

Keywords: Edible film, biocomposite, characteristics, canna starch, nanochitosan, fish oil


How to Cite

Rahmatunnisa, S. N., Rochima, E., Sunarto, & Pratama , R. I. (2023). Mechanical, Optical, and Microbiological Characteristics of Biocomposite Edible Film Based on Canna Starch and Nanochitosane with the Addition of Fish Oil: A Review. Asian Journal of Fisheries and Aquatic Research, 22(4), 17–23. https://doi.org/10.9734/ajfar/2023/v22i4577

Downloads

Download data is not yet available.

References

Dehghani S, Hosseini SV, Regenstein JM. Edible films and coatings in seafood preservation: A review. Food Chemistry. 2018;240:505–513.

Paul SK. Edible films and coatings for fruits and vegetables. Encyclopedia of Renewable and Sustainable Materials. Elsevier Ltd.; 2020.

Pająk P, Przetaczek-rożnowska I, Juszczak L. Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches. International Journal of Biological Macromolecules; 2019.

Menzel C. Starch structures and their usefulness in the production of packaging materials. Doctoral Thesis. Faculty of Natural Resources and Agricultural Sciences. Swedish University of Agricultural Sciences. Swedish; 2014.

Hassan B, Chatha SAS, Hussain AI, Zia KM, Akhtar N. Recent advances on polysaccharides, lipids, and protein based edible films and coating. Review: International Journal of Bological Macromolecules. 2018;109:1095-1107.

Erkmen O, Barazi AO. General characteristics of edible films. Journal of Food Biotechnology Research. 2018; 2(1.3):1–4.

Nadia LMH, Suptijah P, Ibrahim B. Production and characterization chitosan nano from black tiger shrimpwith ionic gelation methods. Journal of Processing of Indonesian Fishery Products. 2014;17(2): 119–126.

Qin Y, Zhang S, Yu J, Yang J, Xiong L, Sun Q. Effects of chitin nano-whiskers on the antibacterial and physicochemical properties of maize starch films. Carbohydrate Polymers; 2016.

Pacheco N, Naal-Ek MG, Ayora-Talavera T, Shirai K, Román-Guerrero A, Fabela-Morón MF, Cuevas-Bernardino JC. Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films. International Journal of Biological Macromolecules. 2019;125:149–158.

Jeevahan J, Chandrasekaran M. Nanoedible films for food packaging: a review. Journal of Materials Science. 2019;54 (19):12290–12318.

Rozi A, Ukhty N, Khairi I, Irhamdika I, Meulisa AI, Bija S. Fatty acid characterization of liver oil from shark (Centrophorus sp.) using dry rendering extraction method. Journal of Processing of Indonesian Fishery Products. 2019;22 (3):414–422.

Debora K, Rochima E, Panatarani C. Effect the addition of oleic acid on water barrier properties of edible film. Global Scientific Journals. 2020;8(2):3832–3837.

Santoso B. Edible film: Technology and its applications. NoerFikri: Palembang. 178 hlm. 2020;1.

Fatkhiyah N, Kurniasari L, Riwayati I. Modification of canna tuber starch (Canna edulis Kerr) by cross linking using sodium trioliphosphat (STPP). Chemical Engineering Innovation. 2020;5(2): 81–86.

Santoso B. Integration of modified starch, surfactants, proteins, and catechins in the manufacture of edible films. Dissertation of the Agricultural Industry Study Program, Postgraduate Program, Sriwiya University, Palembang; 2011.

Suharyanto dan Setiyako. Physical and mechanical characteristics of canna starch (Canna edulis Kerr) Edible Film with Plasticizer from Used Cooking Oil Glycerol. Universitas Mercu Buana. Yogyakarta; 2021.

Kumar S, Mukherjee A, Dutta J. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends in Food Science and Technology. 2020;97: 196–209.

Husni P, Junaedi J, Gozali D. Potential of chitosan sourced from crab shell waste (Portunus pelagicus) in the Pharmaceutical Sector. Majalah Farmasetika. 2020; 5(1):32–38.

Agnihotri SA, Mallikarjuna NN, Aminabhavi TM. Review on recent advances on chitosan based micro and nanoparticles in drug delivery. Journal of Controlled Release. 2004;100(1):5-28.

Antoniou J, Liu F, Majeed H, Zhong F. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study. Food Hydrocolloids. 2015;44. Hlm. 309-319.

Rochima E, Azhary SY, Pratama RI, Panatarani C, Joni IM. Preparation and characterization of nanochitosan from crab shell waste by beads-milling method. Materials Science and Engineering; 2017.

Hamilton HA, Newton R, Auchterlonie NA, Müller DB. Systems approach to quantify the global omega-3 fatty acid cycle. Nature Food. 2020;1:59–62.

Sun S, Ren T, Li X, Cao X, Gao J. Biochemical and biophysical research communications polyunsaturated fatty acids synthesized by freshwater fi sh : A new insight to the roles of elovl2 and elovl5 in vivo. Biochemical and Biophysical Research Communications. 2020;532(3): 414–419.

Patel A, Karageorgou D, Katapodis P, Sharma A, Rova U, Christakopoulos P, Matsakas L. Trends in food science & technology bioprospecting of thraustochytrids for omega-3 fatty acids : A sustainable approach to reduce dependency on animal sources. Trends in Food Science & Technology. 2021; 115:433–444.

Eka B, Junianto, Rochima E. Effect of rendering method on physical, chemical and organoleptic characteristics of crude catfish oil extract. Journal of Marine Fisheries. 2016;7(1):1–5.

Liu L, Tao L, Chen J, Zhang T, Xu J, Ding M, Zhong J. Fish oil-gelatin core-shell electrospun nanofibrous membranes as promising edible films for the encapsulation of hydrophobic and hydrophilic nutrients. Lwt. 2021;146: 111500.

Yangilar F. Effect of the fish oil fortified chitosan edible film on microbiological, chemical composition and sensory properties of göbek kashar cheese during ripening time. Korean Journal for Food Science of Animal Resources. 2016; 36(3):377–388.

Khotimah I, Tjahjani S. Improving the mechanical properties of edible film from soybean meal using chitosan-sorbitol as food product packaging. UNESA Journal of Chemistry. 2020;9(2): 144–150.

Melinda E. Characterization of edible film based on jackfruit seed starch (Artocarpus heterophyllus Lmk) with the addition of CMC (Carboxymethyl Cellulose) and glycerol concentrations. Thesis. Food Science and Technology Study Program. Malang Muhammadiyah University. Malang; 2019.

Dwimayasanti R. Utilization of carrageenan as edible film. Oceana Journal. 2016; 41(2):8-13.

Wang H, Ding F, Ma L, Zhang Y. Food bioscience edible films from chitosan-gelatin : Physical properties and food packaging application. Food Bioscience. 2021;40(1):1–17.

Cheng Y, Sun C, Zhai X, Zhang R, Zhang S, Hou H. Effect of lipids with different physical state on the physicochemical properties of starch / gelatin edible films prepared by extrusion blowing. International Journal of Biological Macromolecules. 2021;185:1005–1014.

Suderman N, Isa MIN, Sarbon NM. The effect of plasticizers on the functional properties of biodegradable gelatin-based film: a review. Food Bioscience. 2018; 24(9):111–119.

Dai, Limin, Zhang J, Cheng F. Effects of starches from different botanical sources and modification methods on physicochemical properties of starch-based edible films. International Journal of Biological Macromolecules. 2019;132:897–905.

Malhotra, Bhanu, Keshwani A, Kharkwal H. Antimicrobial food packaging: Potential and pitfalls. Frontiers in Microbiology. 2015;6(JUN):1–9.

Anggraini TN, Agustini TW, Rianingsih L. Garlic extract (Allium sativum) as antibacterial. Fisheries Science. 2018; 14(1):70–76.

Motelica, Ludmila D, Ficai A, Ficai OC, Oprea DA, Kaya, Andronescu E. Biodegradable Antimicrobial Food Packaging: Trends and Perspectives. Foods. 2020;9(10):1–36.

Santoso B, Amilita D, Priyanto G, Hermanto H, Sugito S. Development of composite edible film based on corn starch with addition of palm oil and tween 20. Agritech. 2018;38(2):119.

Ulyarti, Rizki, Mursyid M, Rahmayani I, Suseno R, Nazarudin. Effect of clove oil concentration on edible film characteristics of cassava starch – chitosan. Journal of Agricultural Technology. 2022;11(2):129 – 138.

Zhou Y, Wu X, Chen J, He J. Effects of cinnamon essensial oil on the physical, mechanical, structural and thermal properties of cassava starch-based edible films. International Journal of Biological Macromolecules. 2021;184:574 – 583.