1. Utami, R., Kawiji, Khasanah, L.U. and Nasution, M.I.A.
Preservative Effects of Kaffir Lime (Citrus hystrix dc) Leaves Oleoresin
Incorporation on Cassava Starch-based Edible Coatings
for Refrigerated Fresh Beef
International Food Research Journal 24(4): 1464- 1472(August 2017)
2. • Widely produced and
consumed
• Nutritious : protein -
micro nutrient
BEEF MEAT AND
PRODUCTS
• Favorable condition
for microbial growth
• Susceptible to spoilage
due to chemical and
enzymatic activities
PERISHABLE
• Refrigeration
• Antimicrobial
packaging
• Bioactive edible
coating
HURDLE
TECHNOLOGY
Introduction
3. Cassava starch Antimicrobial-antioxidant activity
Introduction
Wheat gluten (Wu et al. 2000)
Chitosan (Beverlya et al. 2008)
Sour whey protein (Haque et al. 2009)
Soy protein isolate (Shon et al. 2010)
Coating Material
Bioactive Compounds
Cinnamon bark or fennel EO (Oriani et al. 2014)
Kaempferia rotunda and Curcuma xanthorrhiza
EO (Utami et al. 2014)
Thyme and oregano EO (Emiroglu et al .2010)
Pimento and oregano (Oussalah et al. 2004)
Oregano oil (Zinoviadou et al. 2009)
isotropic, odorless, tasteless,
colorless, non-toxic, biologically
degradable, have good flexibility
and low water permeability
4. Kaffir Lime (Citrus hystrix DC)
bioactive
compounds
•Citronellal, α-pinene, camphene, β-pinene, sabinene, myrcene, limonene, trans-ocimene, β-terpinene, ρ-cymene, terpinolene,
copaene, linalool, β-cubebene, isopulegol, caryophyllene, citronellyl acetate, citronellol, geranyl acetate, δ-cadinene (Lawrence et
al. 1971)
Anti-
microbial
•against several serotypes of Salmonella and Enterobacteria (Nanasombat and Lohasupthawee, 2005)
•against Bacillus cereus, Salmonella typhi and Staphylococcus aureus (Chaisawadi et al. 2005), Aspergillus flavus (Thanaboripat et
al. 2006), and Propionibacterium acnes (Luangnarumitchai et al. 2007).
antioxidant
•Several studies also have been reported the antioxidant activity of fresh, boiled, deep-fat fried (Butryee et al. 2009), volatile oil,
methanolic extract (Wungsintaweekul et al. 2010), and ethanolic extract (Tachakittirungrod et al. 2007; Ayusuk et al. 2009; Jamilah
et al. 2011) kaffir lime leaves.
Edible
packaging
•EO kaffir lime leaves incorporated into fish skin gelatin film (Tongnuanchan et al. 2012, Tongnuanchan et al. 2013).
Introduction
5. OBJECTIVE
to investigate the chemical compounds of kaffir lime leaves oleoresin
the preservative effects of kaffir lime leaves oleoresin incorporation on
cassava starch-based edible coatings to fresh beef
Introduction
6. Methods
Production
of kaffir lime leaves
oleoresin
Daun jeruk
purut segar
Pemotongan sebesar 1,5 cm
Destilasi uap air selama 4 jam
Pengeringan dengan cara keringangin (KA 14%)
Minyak atsiri
daun jeruk
purut
Ampas daun
jeruk purut
Ekstraksi maserasi dengan pelarut etanol teknis 96 %
Waktu kontak 5,14 jam, suhu 73,6 0C dan perbandingan pelarut 1:5
(Achmad, 2012).
Penyaringan hasil ekstraksi
Oleoresin
daun jeruk
purut
Analisis
1.Kadar sisa pelarut
2.Kadar sitronela
Evaporasi
Oleoresin daun
jeruk purut 2
tahap
ethanol
7. Methods Coating solution preparation & applications
Tapioka5gr
Pelarutan sampai tepung bercampur
dengan aquadest
Pencampuran
Pemanasan pada suhu60oC selama30
menit
Pendinginan
edible
coating
oleoresin
100 ml
aquadest
Gliserol
2 %
Oleoresin
DJP (0,075
dan 0,01%)
Pemanasan suhu60o C sampai larutan
tergelatinasi
Daging
sapi
Pencelupan ke dalam larutan edible coating
Pengeringan dengan dryer
Penyimpanan pada suhu refrigerator (4 ± 1 oC )
Pengujian kerusakan
Samples were analyzed microbiologically,
chemically, pH and color at 0, 4, 7, 10 and 14 days of
storage
8. Result and Discussion
Chemical compounds of kaffir lime leaves oleoresin
nerolidol
citronellal
citronellol
linalool
isopulegol
citronellyl acetate
trans-
caryophyllene
geranyl
acetate
alpha-
copaene
alpha-farnesene
lainnya
Antimicrobial activity (against some microbes)
- membrane permeability of bacteria cells
- swelling and partial dissipation of pH gradient
- disrupt the barrier function of bacterial cell membranes
- membrane structure and disrupted membrane integrity
antioxidants activity
- scavenge free radicals
The compounds also reported by
- Kawiji et al. 2015
- Haiyee et al. 2012
- Norkaew et al. 2013
- Nor 1999
9. Result and Discussion
Microbiological analysis
good quality meat
TPC does not exceed 6 log CFU/g
(Indonesian National Standards 3932:2008)
1.48 log reduction
antimicrobial effects of chemical compounds
Similar result reported by
- Zinoviadou et al. 2009
- Oussalah et al. 2006
- Emiroglu et al. 2010
- Han et al. 2014
10. Result and Discussion
Total volatile bases
meat freshness indicator (Xiao et al. 2014)
< 30 mgN/100g
kaffir lime leaves oleoresin
enrichment on edible coating solutions
could inhibit meat deterioration due to
microbial protein degradation
Maintaining of TVB values
also was performed at :
- Han et al. 2014
- Utami et al. 2014
11. Result and Discussion
Thiobarbituric acid
The addition of kaffir lime leaves oleoresin on edible coating
solutions suppressed the accumulation of lipid oxidation by-
products indicating the antioxidant activity of kaffir lime
leaves oleoresin compounds
threshold values for the rancidity perception of consumers (Shon et al. 2010)
Several natural antioxidant compounds have been
applied to improve the lipid oxidative stability
- Kingchaiyapum et al. 2012
- Camo et al. 2011
- Barbosa- Pereira et al. 2014
- Parks et al. 2012
12. Result and Discussion
Control unsignificantly > treatment
Treatment maintained beef pH
The increasing of pH values = the meat spoilage
(protein degradation for the formation of free amino acids
leading to the production of alkaline compounds such as NH3
and amines (Karabagias et al. 2011))
Coating of grapefruit seed extracts on film more maintained
the pH value of beef than plain film (Ha et al. 2001)
Beef pH
13. Result and Discussion
Color intensity
reduced more
antioxidant activity
kaffir lime leaves
oleoresin inhibited
the conversion of
oxymyoglobin to
metmyoglobin
protect meat color
Discoloration
inhibition of beef :
Camo et al. 2011
Parks et al. 2012
Han et al. 2014
14. Conclusion
The chemical compounds of kaffir lime leaves oleoresin were nerolidol (58.27%), citronellal (15.5%),
citronellol (2.78%), linalool (2.28%), isopulegol (1.61%), citronellyl acetate (1.28%), trans-caryophyllene (1.17%)
, geranyl acetate (0.69%), alpha-copaene (0.34%) and alpha-farnesene (0.27%).
Kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings affected the microbiological
, chemical properties, pH and color of beef.
Microbiologically, 0.075% kaffir lime leaves oleoresin incorporated cassava starch edible coating resulted in
1.48 log reduction of TPC on beef at the end of storage than control samples.
Kaffir lime leaves oleoresin treatment maintained beef quality did not exceeded TVB value standard level until
the end of storage (14 days).
Beef pH of all samples stable at 5.34-5.56.
The addition of kaffir lime leaves oleoresin on edible coating solutions suppressed the accumulation of lipid
oxidation by-products related to the lower TBA values increasing.
The 0.075% treatment sample more maintained the redness off the fresh beef samples than others.
The enrichment of kaffir lime leave oleoresin on cassava starch-based edible coating had been found extended
the fresh beef shelf life.
