Sains Malaysiana 51(9)(2022): 2925-2935

http://doi.org/10.17576/jsm-2022-5109-15

Starch Film Incorporated with Cinnamon Oils Optimally Prepared by using Response Surface Methodology

(Penyediaan secara Optimum Filem Kanji dengan Minyak Kayu Manis menggunakan Kaedah Rangsangan Permukaan)

UMMI HABIBAH ABDULLAH¹, MUHAMMAD JEFRI MOHD YUSOF¹, AINON HAMZAH² & ISHAK AHMAD^1,*

¹Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Department of Biological and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Diserahkan: 22 Disember 2021/Diterima: 12 April 2022

Abstract

Recent progress in the food industry emphasizes on active packaging that integrates antimicrobial feature into food packaging made from biodegradable films. In this study, antimicrobial films were prepared from starch biopolymer incorporated with cinnamon oil as antimicrobial agent. Many studies have reported on the increasing antimicrobial properties of biofilms when the concentration of antimicrobial agent is increased, yet their tensile strength would be lowered. Therefore, the preparation of these films requires comprehensive optimization to ensure optimum properties of the resulting films. The aim of this study was to optimize the mechanical and antimicrobial property of film after adding cinnamon oil using response surface methodology (RSM). The optimization of variables to prepare the films was successfully accomplished by manipulating cinnamon oil loadings and mixing temperature as proposed by RSM. Several models were generated to associate those parameters with the responding variables such as tensile strength and antimicrobial activity against Bacillus cereus, Bacillus subtilis, Aspergillus niger, and Aspergillus brasiliensiswith R² values of 0.9835, 0.9816, 0.9709, 0.9930, and 0.9950, respectively. Subsequently, the optimum conditions for the preparation of starch/cinnamon oil films were found to be at 24.02% of cinnamon oil and 49.35 °C of mixing temperature. Our study has demonstrated a novel, statistical experimental design and elaborate discussion on the effects of processing parameters in preparing films composing of starch and cinnamon oil. In summary, the active films prepared from this study have displayed promising qualities as potential food packaging against most common food borne microorganism during the food storage.

Keywords: Cinnamon oil; films; optimization; response surface methodology; starch

Abstrak

Kajian terkini dalam industri makanan menekankan pembungkusan aktif yang memasukkan ciri antimikrob ke dalam pembungkus makanan diperbuat daripada filem biodegradasi. Dalam kajian ini, filem antimikrob disediakan daripada biopolimer kanji yang dimasukkan minyak kayu manis sebagai agen antimikrob. Kebanyakan penyelidikan lepas melaporkan peningkatan sifat antimikrob biofilem apabila kepekatan agen antimikrob ditingkatkan, namun, kekuatan regangan biofilem tersebut akan menurun. Oleh itu, penyediaan filem ini memerlukan pengoptimuman yang komprehensif bagi menghasilkan filem dengan ciri yang optimum. Dalam kajian ini, filem kanji/minyak kayu manis disediakan menggunakan kaedah tuangan larutan sebagai potensi bahan pembungkus. Pengoptimuman pemboleh ubah berjaya dilaksanankan dengan memanipulasi jumlah minyak kayu manis dan suhu campuran sebagaimana yang dicadangkan oleh kaedah rangsangan permukaan (RSM). Beberapa model dijana bagi mengaitkan parameter yang dikaji tersebut dengan kekuatan regangan filem dan aktiviti antimikrob filem terhadap Bacillus cereus, Bacillus subtilis, Aspergillus nigerdan Aspergillus brasiliensisdengan nilai R² masing-masing sebanyak 0.9835, 0.9816, 0.9709, 0.9930 dan 0.9950. Seterusnya, keadaan optimum bagi penyediaan filem kanji/minyak kayu manis ini ialah 24.02% minyak kayu manis dan 49.35 °C suhu campuran. Kesimpulannya, kajian kami telah membuktikan reka bentuk uji kaji yang novel secara statistik berserta perbincangan menyeluruh berkenaan kesan parameter pemprosesan ke atas ciri filem yang terdiri daripada kanji dan minyak kayu manis ini. Ringkasnya, filem aktif yang disediakan dalam kajian ini telah menampilkan kualiti sebagai pembungkus makanan yang berpotensi melawan serangan mikroorganisma perosak makanan ketika tempoh penyimpanan makanan.

Kata kunci: Filem; kanji; kaedah rangsangan permukaan; minyak kayu manis; pengoptimuman

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^*Pengarang untuk surat-menyurat; email: gading@ukm.edu.my