Dimas Rahadian Aji Muhammad

Formulation and characterization of novel composite semi-refined iota carrageenan-based edible film incorporating palmitic acid

Novel composite films based on semi-refined iota-carrageenan (SRIC) incorporating palmitic acid (PA) were prepared by an emulsification method. Palmitic acid (PA) as hydrophobic material was incorporated into semi-refined iota-carrageenan edible films in order to improve water vapor barrier properties. Composite SRIC-based films with varying concentrations of PA (10%, 20%, and 30% w/w) were obtained by a solvent casting method. Their mechanical and barrier properties were investigated. Results showed that the incorporation of PA in films caused a significant increase (p < 0.05) in thickness as the concentration of PA increased (from 10% to 30% w/w). The mechanical properties of semi-refined iota-carrageenan were also affected by PA incorporation; increasing the concentration of PA (from 10% to 30% w/w) in films improved the tensile strength (TS). Interestingly, the TS value increased to a peak at 20% w/w PA. However, the TS value showed a decrease when PA were added at 30% w/w. Elongation-at-break (EAB) w...

Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food

Shorter and easier processing of semi-refined kappa carrageenan extracted from Euchema cottonii red seaweed result in cheaper price of the polysaccharide. In this study, edible film was prepared from the semi-refined carrageenan without any salt addition. The effect of the carrageenan concentration (1.0, 1.5, and 2.0% w/v) on physical and mechanical properties of the edible film was studied. Edible film thickness and tensile strength increased but elongation at break and water vapor transmission rate (WVTR) decreased as the concentration increased. Based on the characteristic of the edible film, formulation using 2% carrageenan was recommended. The edible film demonstrated the characteristic as follow: 0.054 mm thickness, 21.14 MPa tensile strength, 12.36% elongation at break, and 9.56 g/m2.hour WVTR. It was also noted the carrageenan-based edible film indicated potential physical and mechanical characteristics for nano coating applications on minimally processed food.

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extract. Lyophilised colloidal nanoparticles containing cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freeze drying. Cinnamon extract was loaded into nanoparticle to entrap the aroma of the cinnamon extract; thereby, the cinnamon extract can be incorporated in the chocolate to expand its bioactive profile without altering its sensorial characteristic. LCNP-CE was formulated into white and milk chocolate in multilevel ratios (0–2% w/w). The results show that the fortification of milk and white chocolates by LCNP-CE significantly improved the total phenolic content and antioxidant activity of the chocolates without remarkable changes in the fineness and melting profile properties. Even though slight changes in the hardness, flow behaviour and colour have been observed, the enriched chocolates are likely in the range of acceptable values. Encapsulation has a positive impact on preventing flavour alteration on the cinnamon enriched chocolates; however, a drawback in the release behaviour of the cinnamon extract from the chocolate was observed.

Cinnamon and its derivatives as potential ingredient in functional food—A review

ABSTRACT Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods.