Edible cassava starch films containing rosemary extract_Myrra.pptx

active biodegradable packaging

1. Presented by Angela Myrra Puspita Dewi 19/450452/STP/00247

2. Introduction Environment pollution Non renewable Natural polymer S tarch Low price, abundance and thermoplastic behavior Paste clarity, low gelatinization temperature, good gel stability, its films  odorless, tasteless, colorless, non-toxic and biodegradable

3. Introduction Development as an active packaging ?? The use of natural antioxidant Rosemary ( Rosmarium officinalis L) Carnosic acid, carnosol , rosmarinic acid  high antioxidant activity The objective : Investigate the effect of incorporation rosemary extract on the physicochemical properties of edible and biodegradable cassava starch films

4. Materials and Method Materials : Cassava starch (18% amilosa , 82% amilopektin ) Glycerol Dried and grilled Rosemarry leaves

5. Preparation rosemary extract 10 g dried rosemary leaves + 100 ml distilled water Pemanasan dalam thermostatic bath (50 o C, 60 menit ) Pendinginan dan penyaringan (pore size 0.45 μ m) rosemary leaves extract Penyimpanan pada suhu 4 o C dalam botol gelap

6. Preparation cassava starch film and active film Pati (5 g)+glycerol (1.5 g)+distilled water (93.5 g) Homogenisasi selama 40 menit kemudian dipanaskan hingga mencapai suhu 96 o C ( kec pemanasan 3 o C/ menit ) sambil diaduk Larutan film didegassing selama 7 menit menggunakan pompa vakum Pencetakan di atas polyethylene plates Pengeringan pada suhu 50 o C selama 24 jam Termoplastic starch (TPS) Pati (5 g)+ glycerol (1.5 g)+distilled water (87.5 g; 83.5 g; 73.5 g)+RE (5 g; 10 g; 20 g) TPS-RE5%; TPS-RE10%; TPS-RE20%

7. Microscope observation Water content Surface hydrophobicity Water Vapor Permeability Tensile Test FTIR spectra Scaning Electron Microscopy Gravimetrically (AOAC, 2016) Stalder at al. (2006) ASTM E96/ASTM E96M-16 Instron d ynamometer 5982 FT-IR TGA ( Thermogravimetric analysis) Polyphenol content Antioxidant activity Migration test of RE to food simulant Biodegradation test Shimadzu DTG-60 Folin Ciocalteu method radical scavenging activity Busolo and Lagaron (2015) Medina Jaramilo et al (2016) Characterization cassava starch film and active film

8. Results and Disscussion Fig. 1. Micrographs obtained by scanning electron microscopy of the cross-sections of the fi lms. Magni fi cations: 2,000 (left column) and 10,000 (right column). Morphological analysis of the fi lms

9. Water content, surface hydrophobicity and water vapor permeability of the films Θ > 65  hydrophobic Θ < 65  hydrophilic 2 main bioactive compounds  berkontribusi thd hidrofobisitas film Rosmarinic acid Carnosic acid Results and Disscussion Carnosic acid Rosmarinic acid

10. Typical bands pada RE powder : 3400 cm -1 (O-H stretching); 2927 cm -1 (C-H stretching); 1752 cm -1 (C=O stretching); 1515 cm -1 (C=C stretching); 1272 cm -1 (C-O stretching) Characteristics bands of starch : 3300 cm -1 (O-H stretching); 2947 cm -1 (C-H alkyl groups); 1149 cm -1 (C-O stretching) Characterictics bands of active films : 1515 cm -1 (phenolic compounds); 1750 dan 1714 cm -1 (C=O groups dari carboxylic acid) I 3300 /I 1149  jumlah gugus OH yang tersedia Makin tinggi %%RE pada active film, I 3300 /I 1149 makin rendah  interaksi RE dengan matriks glycerol- pati Infrared spectra of control and active fi lms Results and Disscussion

11. Mass loss : 150-300 o C  dekomposisi bioaktif 50-150 o C  water loss 200-255 o C  dekomposisi glycerol >255 o C  dekomposisi pati Thermogravimetric analysis Results and Disscussion Extract weakend starch-glycerol interaction High thermal stability

12. Film dengan ekstrak rosemary  tensile strength dan elongasi lebih rendah daripada TPS Tensile properties Results and Disscussion

13. Rata2 polyphenol content RE 5.04 mg Gallic acid equivalent/mL  komposisi : rosmarinic acid (0.014 mg/mL) dan carnosic acid (0.0035 mg/mL) Polyphenol content and antioxidant activity of the rosemary extract and the active fi lms Results and Disscussion

14. Biodegradation of the fi lms Results and Disscussion

15. Conclusion Edible active film berbahan pati ubi kayu , gliserol dan polifenol yang diekstrak dari daun rosemary berhasil dikembangkan . Makin tinggi ekstrak RE kadar polifenol dan aktivitas antioksidan pada active film meningkat . Uji migrasi menunjukkan bahwa setelah 7 hari , total polifenolnya dimigrasikan dalam simulant makanan berair ; sementara hanya sedikit jumlah polifenol yang terdeteksi dalam simulant makanan berlemak . Active film aktif menunjukkan tingkat biodegradasi yang tinggi setelah pengomposan 14 hari . E kstrak rosemary memiliki potensi kuat , sebagai agen antioksidan alami , dalam pengembangan biodegradable film berbasis pati ubi kayu .

16. Terima kasih

17. WVP WVP = [ WVTR/ P . RH )] d where WVTR is the water vapor transmission rate calculated as the ratio between the slope of the straight line (g/s) and the cell area (m 2 ); P is the saturation vapor pressure of water (Pa); RH is the relative humidity in the desiccator, and d is the fi lm thickness (m).

18. Polyphenol content and antioxidant activity Preparation sample (film extract solution) 8 mg Film samples (TPS-RE 5%, TPS-RE 10%, TPS-RE 20%) Mixing with 5 mL distilled water in a shaker 125 rpm (room temp, 24 jam) Removed aliquot from supernatant Determination polyphenol content and antioxidant activity

19. Polyphenol content and antioxidant activity Polyphenol content determination 400 μ L each sample + 2 mL Folin-ciocalteu reagent Penambahan 1.6 mL sodium carbonate (7 g/ 100 mL) Pendiaman selama 30 menit Peneraan absorbansi pada panjang gel 760 nm ( kurva kalibrasi mengunakan standar asam gallat )

20. Polyphenol content and antioxidant activity Antioxidant activity determination 100 μ L each sample + 3.9 mL 1,1-diphenyl-2-picrylhidrazyl (DPPH) ethanol solution (25 mg DPPH/L) Peneraan absorbansi pada panjang gel 515 nm The DPPH-scavenging activity of each sample was expressed as the inhibition percentage calculated with the following equation: DPPH inhibition (%) = ((Ab - As)/Ab) x 100 where Ab is the absorbance of the blank and As is the absorbance of the sample.

21. Migration test S amples (TPS-RE 5%, TPS-RE 10%, TPS-RE 20%) dengan ukuran luas 2 cm 2 Diimersikan dalam 5 mL food stimulant (air dan ethanol 95%) Dilakukan pengocokan dengan shaker 125 rpm, 25 o C selama 7 hari Determination polyphenol content (mg GAE/kg food simulant)

22. Pembuatan Biodegradable film Perlakuan irradiasi UV Perlakuan tanpa irradiasi UV