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Poly(Lactic Acid) Packaging Modified Curcumin as Bioactive Substance in Tea Drink (Camelia sinensis)
Corresponding Author(s) : Septilina Melati Sirait
Asian Journal of Chemistry,
Vol. 30 No. 1 (2018): Vol 30 Issue 1
Abstract
The addition of curcumin with 0.5 % concentration resulted in poly(lactic acid) (PLA) packaging with the best antioxidant and antimicrobial activity was IC50 = 0.83 %. Antimicrobial showed positive inhibiting E. coli and B. cereus bacteria despite weak activity. The study of modified poly(lactic acid) packaging of curcumin in tea drink was better than commercial plastic packaging which carried out for 7 days. Antioxidant activity was IC50 = 4.37-16.36 % on the modified poly(lactic acid) curcumin packaging and antioxidant activity on commercial plastic was IC50 = 4.37-20.21 %. The increasing of total microbial log was lower (2.2-4.39) than commercial plastic (3.24-5.82) and total phenol reduction of 0.5 % was lower than commercial plastic packaging dropped by 0.0625 %.
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- I.S.M.A. Tawakkal, M.J. Cran, J. Miltz and S.W. Bigger, J. Food Sci., 79, R1477 (2014); https://doi.org/10.1111/1750-3841.12534.
- C. Bastioli, Macromol. Symp., 135, 193 (1998); https://doi.org/10.1002/masy.19981350122.
- M. Elmastas, I. Gülcin, Ö. Isildak, Ö.I. Küfrevioglu, K. Ibaoglu and H.Y. Aboul-Enein, J. Iran. Chem. Soc., 3, 258 (2006); https://doi.org/10.1007/BF03247217.
- W. Mangunwardoto, Deasywaty and T. Usia, Int. J. Basic Appl. Sci., 12, 69 (2012).
- N. Gheldof and N.J. Engeseth, J. Agric. Food Chem., 50, 3050 (2002); https://doi.org/10.1021/jf0114637.
- S. Fardiaz, Food Microbiology, Food Technology and Nutrition Division, Faculty of Agricultural Technology, Institut Pertanian, Bogor Indonesia (1990).
- S.M. Sirait and Hanafi, WARTA AKAB, 37, 43 (2017)
- S. Cikrici, E. Mozioglu and H. Yilmaz, Rec. Nat. Prod., 2, 19 (2008).
- N.E. Suyatma, A. Copinet, V. Coma and F. Fricoteaux, J. Appl. Polym. Sci., 117, 3083 (2010); https://doi.org/10.1002/app.32115.
- P.M. Gaman and K.B. Sherrington. Introduction of Food Science Nutrition and Microbiology, Gadjah Mada University Press, Yogyakarta (1992).
- S.P. Santoso, Fresh Preserving Materials Technology. Malang: Naskah Publikasi Uwiga (2006).
- F.G. Winarno, Food Chemistry and Nutrition. Jakarta: Mbrio (2002)
References
I.S.M.A. Tawakkal, M.J. Cran, J. Miltz and S.W. Bigger, J. Food Sci., 79, R1477 (2014); https://doi.org/10.1111/1750-3841.12534.
C. Bastioli, Macromol. Symp., 135, 193 (1998); https://doi.org/10.1002/masy.19981350122.
M. Elmastas, I. Gülcin, Ö. Isildak, Ö.I. Küfrevioglu, K. Ibaoglu and H.Y. Aboul-Enein, J. Iran. Chem. Soc., 3, 258 (2006); https://doi.org/10.1007/BF03247217.
W. Mangunwardoto, Deasywaty and T. Usia, Int. J. Basic Appl. Sci., 12, 69 (2012).
N. Gheldof and N.J. Engeseth, J. Agric. Food Chem., 50, 3050 (2002); https://doi.org/10.1021/jf0114637.
S. Fardiaz, Food Microbiology, Food Technology and Nutrition Division, Faculty of Agricultural Technology, Institut Pertanian, Bogor Indonesia (1990).
S.M. Sirait and Hanafi, WARTA AKAB, 37, 43 (2017)
S. Cikrici, E. Mozioglu and H. Yilmaz, Rec. Nat. Prod., 2, 19 (2008).
N.E. Suyatma, A. Copinet, V. Coma and F. Fricoteaux, J. Appl. Polym. Sci., 117, 3083 (2010); https://doi.org/10.1002/app.32115.
P.M. Gaman and K.B. Sherrington. Introduction of Food Science Nutrition and Microbiology, Gadjah Mada University Press, Yogyakarta (1992).
S.P. Santoso, Fresh Preserving Materials Technology. Malang: Naskah Publikasi Uwiga (2006).
F.G. Winarno, Food Chemistry and Nutrition. Jakarta: Mbrio (2002)