Characterization of Anti-Oxidative Cassava Starch Based Film Supplemented with Anacardium occidentale L. Leaf Extract

Supasit CHOOKLIN, Karoon REHBENMOOD, Jirassaya BUNMAK, Weerapong CHIANGSONG

Abstract


The objective of this research was to optimize cassava starch based film production using a response surface methodology (RSM) experimental design. It was found that solution weight, drying time and drying temperature contributed significantly to tensile strength and elongation at break. The following conditions: 15 g film solution, 36 h drying time and 50 °C drying temperature gave optimal tensile strength and elongation at break of 0.62 MPa and 107.74 %, respectively. Modelling helps to explain the correlation between response and regression variables (P < 0.05). Results also showed that the highest total phenolic content and antioxidant activity in the cashew leaf extract were 189.39 mg (gallic acid equivalent/g dried weight, GAE/g DW) and 1,093.90 mg vitamin C equivalent/g DW, respectively. Total phenolic content and antioxidant activity in cassava starch based film increased with an increase of the cashew leaf extract content in solid or liquid form compared with the control sample. An increase of the cashew leaf extract content in solid or liquid form compared with the control sample increased tensile strength and the b* value of cassava starch based film but decreased the elongation at break, L*, a* and transparency values of the cassava starch based film.


Keywords


Anti-oxidative film, cassava starch, phenolic compound, cashew leaf, response surface methodology

Full Text:

PDF

References


MG Lindley. The impact of food processing on antioxidants in vegetable oil, fruits and vegetables. Trends Food Sci. Tech. 1998; 9, 336-40.

S Jeong, S Kim, D Kim, S Jo, K Nam, D Ahn and S Lee. Effect of heat treatment on the antioxidant activity of extracts of citrus peels. Food Chem. 2004; 52, 3389-93.

A Padmashee, N Roopa, AD Semwal, GK Sharma, G Agatian and AS Bawa. Star-anise Illicium verum and black caraway Carum nigram as natural antioxidants. Food Chem. 2007; 104, 59-66.

C Chotimarkon, S Benjakul and N Silalai. Antioxidant components and properties of five long: Grained rice bran extracts from commercial available cultivars in Thailand. Food Chem. 2008; 111, 636-841.

NS Hettiarachchy, KC Glenn, R Gnanasambandam and MG Johnson. Natural antioxidant extracts from fenugreek (Trigonella foenumgraecum) for ground beef patties. J. Food Sci. 1996; 61, 516-9.

N Chantima, P Sasamol and T Puraput. 2012, Anti-oxidative Potency of Crude Extract of Limonia (Limonia acidissima). Special Project for Bachelor of Science. Rajapat University of Walailongkorn under the Royal Patronage, Thailand.

W Aomjai. Native vegetables and foods for therapeutic effect purpose. Available at: http://culture.pn.psu.ac.th/3spdb/RDOC/omjai2.pdf, accessed January 2016.

K Kesinee and S Janpen. Potential of anti-oxidative power of Thai native vegetable extracts. Food 2000; 30, 164-76.

YP Tan and EWC Chan. Antioxidant, antityrosinase and antibacterial properties of fresh and processed leaves of Anacardium occidentale and piper betle. Food Biosci. 2014; 6, 17-23.

R Kongkachuichai, R Chareonsiri, K Yakoh, A Kringkasemsee and P Insung. Nutrients value and antioxidant content of indigenous vegetables from southern Thailand. Food Chem. 2015; 173, 838-46.

M Supasil and P Thammanoon. A Development of Film and Coating Based on Polysaccharide of Weissella Confuse NH02 Mixed with Microbial Preservatives to Extend Shelf-life of Chilled Pork. Research Report for Government Fund Research, Faculty of Agro-Industry, Prince of Songkhla University, 2010.

P Panadda. 2007, A Preparation of Edible Film Based on Cassava Flour and Its Potential Applications. A Master Degree Thesis, Kasetsart University, Thailand.

C Saenge and B Cheirsilp. Potential use of oleaginous red yeast Rhodotorula glutinis for the bioconversion of crude glycerol from biodiesel plant to lipids and carotenoids. Process Biochem. 2011; 46, 210-8.

G Box and DW Behnken. Some new three level designs for the study of quantitative variables. Technometrics 1960; 2, 455-75.

C Supasit. Ultrasound-assisted extraction of phenolic compounds from brown rice and their antioxidant activities. Kasetsart J. Nat. Sci. 2013; 47, 864-73.

B Yingngam, M Monschein and A Brantner. Ultrasound-assisted extraction of phenolic compounds from Cratoxylum formosum ssp. leaves using central composite design and evaluation of its protective ability against H2O2-induced cell death. Asian Pac. J. Trop. Med. 2014; 7, 497-505.

M Ohnishi, H Morishita, H Iwahashi, S Toda, Y Shirataki, M Kimura and R Kido. Inhibitory effects of chlorogenic acids on linoleic acid peroxidation and hemolysis. Phytochemistry 1994; 36, 579-83.

K Imprapai, O Kerdchoechuen and N Laohakunjit. Investigation physical and mechanical properties of edible film from cassava starch and rice starch. Agri. Sci. J. 2010; 41, 609-12.

L Wiset, N Poomsa-ad and P Jomlapeeratikul. Effects of drying temperatures and glycerol concentrations on properties of edible film from konjac flour. J. Med. Bioeng. 2014; 3, 171-4.

D Tapia-Blacido, PJ Sobral and FC Menegalli. Effects of drying temperature and relative humidity on the mechanical properties of amaranth flour films plasticized with glycerol. Braz. J. Chem. Eng. 2005; 22, 249-56.

MM Andrade-Mahecha, DR Tapia-Blacido and FC Menegalli. Development and optimization of biodegradable films based on achira flour. Carbohyd. Polym. 2012; 88, 449-58.

A Jangchud and MS Chinnan. Peanut protein film as affected by drying temperature and pH of film forming solution. J. Food Sci. 1999; 1, 153-7.

B Hamida. 2014, Ultrasound Assisted Extraction of Phenolic Content of Thai Southern Native Vegetables. A Special Project for Bachelor of Science. Rajamangala University of Technology, Srivijaya, Thailand.

I Kasidith, K Orapin and L Nut-tha. Physical and mechanical properties of edible film based on cassava flour and Oryza sativa. Agri. Sci. 2010; 41, 609-12.

J Wu, S Chen, S Ge, J Miao, J Li and Q Zhang. Preparation, properties and antioxidant activity of an active film silver carp Hypophthalmichthys molitrix skin gelatin incorporated with green tea extract. Food Hydrocoll. 2013; 32, 42-51.

J Gómez-Estaca, B Giménez, P Montero and MC Gómez-Guillén. Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin. J. Food Eng. 2009; 92, 78-85.

I Poonsup and K Rachanee. Biodiversity of Types, Nutritional Values and Applications of some Native Vegetables Emphasizing on Conventional Food Preparation of Thai Southern People. In Research Report on Government Research Budget. Faculty of Agro-Industry, Rajamangala University of Technology, Srivijaya, Thailand, 2009.

P Park, J Je and S Kim. Free radical scavenging activities of differently deacetylated chitosans using an ESR. Carbohydr. Polym. 2014; 55, 17-22.

Y Peng, Y Wu and Y Lia. Development of tea extracts and chitosan composite films for active packaging materials. Int. J. Biol. Macromol. 2013; 59, 282-9.


Refbacks

  • There are currently no refbacks.




http://wjst.wu.ac.th/public/site/images/admin/image012_400

Online ISSN: 2228-835X

http://wjst.wu.ac.th

Last updated: 13 February 2019