Effect of Beeswax Addition in the Mechanical and Antimicrobial Properties of Edible Film Based on Fish Gelatin and Nanochitosan: A Review
Published: 2023-03-13
Page: 126-140
Issue: 2023 - Volume 6 [Issue 2]
Intan Ukhti Fitriana *
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
Emma Rochima
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
Rusky Intan Pratama
Department of Fisheries, Faculty of Fisheries and Marine Sciences, Padjadjaran University, Jl. Raya Bandung-Sumedang KM 21, Hegarmanah-Jatinangor, Sumedang 45363, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Beeswax is a lipid component obtained from the dregs of cooked honey and then filtered to obtain wax. The advantages of beeswax as a raw material for edible film are that it is classified as food grade, available throughout the year, use is still limited, price is relatively cheap, and easy to obtain. This article aims to provide a review of the effect of adding beeswax to fish gelatin and nanochitosan edible films on mechanical characteristics (tensile strength and percent elongation) and antibacterial activity (inhibition zone test).
Keywords: Edible film, gelatin, nanochitosan, beeswax
How to Cite
Downloads
References
Andina E, Prasetyawan T. Plastic waste and policy implications of limiting single-use plastics to industry and society (SN Qodriyatun (ed.); Edition I). Jakarta: Intrans Publishing; 2019.
Ebrahimi S, Fathi M, Kadivar M. Production and characterization of chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to enhance edible film's properties. Food Packaging and Shelf Life. 2019;22(7):1–7.
Amin U, Khan MU, Majeed Y, Rebezov M, Khayrullin M, Bobkova E, Shariati MA, Chung IM, Thiruvengadam M. Potentials of polysaccharides, lipids and proteins in biodegradable food packaging applications. International Journal of Biological Macromolecules. 2021;183 (2001):2184–2198.
Łupina K, Kowalczyk D, Zięba E, Kazimierczak W, Mężyńska M, Basiura-Cembala M, Wiącek AE. Edible films made from blends of gelatin and polysaccharide-based emulsifiers - a comparative study. Food Hydrocolloids. 2019;96(19):555–567.
Jridi M, Hajji S, Ayed H, Ben I. Lassoued, Mbarek A, Kammoun M, Souissi N, Nasri M. Physical, structural, antioxidant and antimicrobial properties of gelatin-chitosan composite edible films. International Journal of Biological Macromolecules. 2014;67(14):373–379.
Fernández-Pan I, Maté JI, Gardrat C, Coma V.. Effect of chitosan molecular weight on the antimicrobial activity and release rate of carvacrol-enriched films. Food Hydrocolloids. 2015;51(15):60–68.
Bilal M, Zhao Y, Rasheed T, Ahmed I, Hassan STS, Nawaz MZ, Iqbal HMN. Biogenic nanoparticle-chitosan conjugates with antimicrobial, antibiofilm, and anticancer potentialities: Development and characterization. International Journal of Environmental Research and Public Health. 2019;16(4):1–14.
Antoniou J, Liu F, Majeed H, Zhong F. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study. Food Hydrocolloids. 2015;44(14):309–319.
Wang H, Ding F, Ma L, Zhang Y. Food bioscience edible films from chitosan-gelatin : physical properties and food packaging application. Food Bioscience. 2021;40(1):1–17.
Zhang Yi, Simpson BK, Dumont MJ. Effect of Beeswax and Carnauba Wax Addition on the Properties of Gelatin Films: A Comparative Study. Food Bioscience. 2018;26(9):88–95.
Santoso B. Composite characterization of edible films fruit and fruit (arenge pinnata) and beeswax (beeswax). Journal of Food Technology and Industry. 2006;17(2):125–135.
Oliveira MR, Oliviato JB, Blick AP, Zanela J, Grossmann MVE, Yamashita F. Biodegradable trays of thermoplastic starch/poly (lactic acid) coated with beeswax. Industrial Crops & Products. 2018;112(12):481–487.
Mudaffar RA. Characteristics of composite edible films from sago starch, gelatin and beeswax (beeswax). Journal of TABRO Agriculture Science. 2018;2(2):247–256.
Kafrani ET, Shekarchizadeh H, Masoudpour-Behabadi M. Development of edible films and coatings from alginates and carrageenans. Carbohydrate Polymers. 2016;137(15):360–374.
Sharma L, Saini CS, Sharma HK, Sandhu KS. Biocomposite edible coatings based on cross linked-sesame protein and mango puree for the shelf life stability of fresh-cut mango fruit. Journal of Food Process Engineering. 2019;42(1):1–9.
Aguirre-Joya JA, De Leon-Zapata MA, Alvarez-Perez OB, Torres-León C., Nieto-Oropeza DE, Ventura-Sobrevilla JM, Aguilar MA, Ruelas-Chacón X, Rojas R, Ramos-Aguiñaga ME, Aguilar CN. Basic and applied concepts of edible packaging for foods. In Food Packaging and Preservation. Elsevier Inc. 2018;(Issue May 2018).
Wang Y, Zhang R, Qin W, Dai J, Zhang Q, Lee KJ, Liu Y. Physicochemical properties of gelatin films containing tea polyphenol-loaded chitosan nanoparticles generated by electrospray. Materials and Design. 2020;185(10):1–12.
Santoso B, Amilita D, Priyanto G, Hermanto H, Sugito S. Development of composite edible film based on corn starch with the addition of palm oil and tween 20. Agritech. 2018;38(2):119–124.
Talegaonkar S, Sharma H, Pandey S, Mishra PK, Wimmer R. Bionanocomposites: Smart Biodegradable Packaging Materials for Food Preservation. In Food Packaging Austria: Elsevier Inc. 2017;(Issue 4).
Lu Y, Luo Q, Chu Y, Tao N, Deng S, Wang L, Li L. Application of gelatin in food packaging: A review. Polymers. 2022;1(436):1–19.
Falguera V., JP Quintero, A. Jiménez, JA Muñoz, and A. Ibarz. 2011. Edible films and Coatings: Structures, Active Functions and Trends in Their Use. Trends in Food Science and Technology. 22(6): 292–303.
Rusli A, Methusalach M, Tahir MM. Characterization of Carrageenan Edible films Plasticized with Glycerol. Journal of Processing of Indonesian Fishery Products. 2017;20(2):219.
Homez-Jara, A., LD Daza, DM Aguirre, JA Muñoz, JF Solanilla, and HA Váquiro. 2018. Characterization of Chitosan Edible films Obtained with Various Polymer Concentrations and Drying Temperatures. International Journal of Biological Macromolecules. 113(3):1233–1240.
Erkmen, O., and OA Barazi. 2018. General Characteristics of Edible films. Journal of Food Biotechnology Research. 2(1):1–4. Available:http://www.imedpub.com/journal-food-biotechnology-research/
Abdollahzadeh, E., A. Nematollahi, and H. Hosseini. 2021. Composition of Antimicrobial Edible films and Methods for Assessing their Antimicrobial Activity: A review. Trends in Food Science and Technology. 110(2020): 291–303.
Available:https://doi.org/10.1016/j.tifs.2021.01.084
Bhattarai, N., D. Edmondson, O. Veiseh, FA Matsen, and M. Zhang, 2005. Electrospun Chitosan-Based Nanofibers and Their Cellular Compatibility. Biomaterials. 26(31): 6176–6184.
Qiao, C., X. Ma, X. Wang, and L. Liu. 2021. Structure and Properties of Chitosan Films: Effect of The Type of Solvent Acid. Journal of Food Science and Technology. 135(20): 1–35.
Gómez-Guillén, MC, Pérez-Mateos, M., Gómez-Estaca, J., López-Caballero, E., Giménez, B., and Montero, P. 2009. Fish Gelatin: a Renewable Material for Developing Active Biodegradable Films . Trends in Food Science and Technology. 20(1): 3–16.
Erdagi, SI, F. Asabuwa Ngwabebhoh, and U. Yildiz. 2020. Genipin Crosslinked Gelatin-Diosgenin-Nanocellulose Hydrogels for Potential Wound Dressing and Healing Applications. International Journal of Biological Macromolecules. 149(2020):651–663.
Mohammadi, R., MA Mohammadifar, M. Rouhi, M. Kariminejad, AM Mortazavian, E. Sadeghi, and S. Hasanvand. 2017. Physico-Mechanical and Structural Properties of Eggshell Membrane Gelatin-Chitosan Blend Edible films. International Journal of Biological Macromolecules. 107(3):406–412.
Benbettaïeb, N., O. Chambin, T. Karbowiak, and F. Debeaufort. 2016. Release Behavior of Quercetin from Chitosan-Fish Gelatin Edible films Influenced by Electron Beam Irradiation. Food Control. 66(2): 315–319.
Lv, L., and Q. Huang. 2019. Fish Gelatin: The Novel Potential Applications. Journal of Functional Foods. 63(9): 1–14.
Aramwit, P., N. Jaichawa, J. Ratanavaraporn, and T. Srihana. 2015. A Comparative Study of Type A and Type B Gelatin Nanoparticles as The Controlled Release Carriers for Different Model Compounds. Materials Express. 5(3): 241–248.
Alipal, J., NASM Pu, TC Lee, NHM Nayan, N. Sahari, H. Basri, MI Idris, and HZ Abdullah. 2021. A review of gelatin : Properties, sources , process , applications , and commercialization. Materials Today: Proceedings. 922(12): 1–11.
Febriana, LG, ASSPH Nyai, AN Fitriani, and NA Putriana. 2021. Potential of Gelatin from Fish Bones as an Alternative to Halal-Made Capsule Shells: Characteristics and Pre Formulation. Pharmaceutical Magazine. 6(3): 223–233.
Nasution, AY, Harmita, and Y. Harahap. 2018. Characterization of Gelatin Extracted from the Skin of Catfish (Pangasius hypophthalmus) with Acid and Base Processes. Pharmaceutical Sciences and Research (PSR). 5(3): 142–151.
Hui, C., H. Jiang, B. Liu, R. Wei, Y. Zhang, Q. Zhang, Y. Liang, and Y. Zhao. 2020. Chitin Degradation and The Temporary Response of Bacterial Chitinolytic Communities to Chitin Amendment in Soil Under Different Fertilization Regimes. Science of the Total Environment. 705(19): 1–41.
Wu, S. 2014. Effect of Chitosan-Based Edible Coating on Preservation of White Shrimp During Partially Frozen Storage. International Journal of Biological Macromolecules. 65(1): 325–328. Available:https://doi.org/10.1016/j.ijbiomac.2014.01.056
Wang, SY, and H. Gao. 2013. Effect of Chitosan-Based Edible Coating on Antioxidants, Antioxidant Enzyme System, and Postharvest Fruit Quality of Strawberries (Fragaria x aranassa Duch.). LWT - Food Science and Technology. 52(2): 71–79.
Hassan, B., SAS Chatha, AI Hussain, KM Zia, and N. Akhtar. 2017. Recent Advances on Polysaccharides, Lipids and Protein Based Edible films and Coatings: A Review. International Journal of Biological Macromolecules. 109(17): 1095–1107.
Dutta, PK, S. Tripathi, GK Mehrotra, and J. Dutta. 2009. Perspectives for Chitosan Based Antimicrobial Films in Food Applications. Food Chemistry. 114(4): 1173–1182.
Nurmala, NA, EB Susatyo, and W. Mahatmanti. 2018. Synthesis of Chitosan from Beeswax Composite Crab Shells and Its Application as an Edible Coating on Strawberry Fruit. Indonesian Journal of Chemical Science. 7(3): 278–284.
Sirajudheen, P., NC Poovathumkuzhi, S. Vigneshwaran, BM Chelaveettil, and S. Meenakshi. 2021. Applications of Chitin and Chitosan Based Biomaterials for the Adsorptive Removal of Textile Dyes from Water — A Comprehensive Review. Carbohydrate Polymers. 273(7): 1–40.
Darwesh, OM, YY Sultan, MM Seif, and DA Marrez. 2018. Bio-Evaluation of Crustacean and Fungal Nano-Chitosan for Applying as Food Ingredient. Toxicology Reports. 5(18): 348–356.
Liu, Z., X. Ge, Y. Lu, S. Dong, Y. Zhao, and M. Zeng. 2012. Effects of Chitosan Molecular Weight and Degree of Deacetylation on The Properties of Gelatine-Based Films. Food Hydrocolloids. 26(1): 311–317.
Prateepchanachai, S., W. Thakhiew, S. Devahastin, and S. Soponronnarit. 2019. Improvement of Mechanical and Heat-Sealing Properties of Edible Chitosan Films via Addition of Gelatin and CO2 Treatment of Film-Forming Solutions. International Journal of Biological Macromolecules. 131(3): 589–600.
Hosseini, SF, M. Rezaei, M. Zandi, and F. Farahmandghavi. 2015. Fabrication of Bio-Nanocomposite Films Based on Fish Gelatin Reinforced With Chitosan Nanoparticles. Food Hydrocolloids. 44(14): 172–182.
Rhim, JW, HM Park, and CS Ha. 2013. Bio-Nanocomposites for Food Packaging Applications. Progress in Polymer Science. 38(10): 1629–1652.
Arfat, YES, S. Benjakul, T. Prodpran, P. Sumpavapol, and P. Songtipya. 2014. Properties and Antimicrobial Activity of Fish Protein Isolate/Fish Skin Gelatin Film Containing Basil Leaf Essential Oil and Zinc Oxide Nanoparticles. Food Hydrocolloids. 41(14): 265–273.
Goslinska, M., and S. Heinrich. 2019. Characterization of Waxes as Possible Coating Materials for Organic Aerogels. Powder Technology. 357(8): 223–231.
Talens, P., and JM Krochta. 2005. Plasticizing Effects of Beeswax and Carnauba Wax on Tensile and Water Vapor Permeability Properties of Whey Protein Films. Journal of FoodScience. 70(3): 239–243.
Floros, MC, L. Raghunanan, L., and SS Narine, SS 2016. A Toolbox for The Characterization of Biobased Waxes. European Journal of Lipid Science and Technology. 1(10): 1–32.
Fratini, F., G. Cilia, B. Turchi, and A. Felicioli. 2016. Beeswax: A Minireview of its Antimicrobial Activity and its Application in Medicine. Asian Pacific Journal of Tropical Medicine. 9(9): 839–843.
Bogdanov, S.. Beeswax: Production, Properties, Composition, Control (Issue Chapter 1).
Suderman, N., MIN Isa, and NM Sarbon. 2018. The Effect of Plasticizers on the Functional Properties of Biodegradable Gelatin-Based Film: A review. Food Bioscience. 2016;24(9):111–119.
Beigomi, M., Mohsenzadeh, M., and Salari, A. 2018. Characterization of a Biodegradable Novel Edible Film Obtained From Dracocephalum Moldavica Seed Mucilage. International Journal of Biological Macromolecules, 108(1), 874–883.
Aji, AI, Praseptiangga, D., and Rochima, E. 2018. Optical Transparency and Mechanical Properties of Semi-Refined Iota Carrageenan Film Reinforced with SiO2 as Food Packaging Material. AIP Conference Proceedings, 2(1), 1–7.
Karouw, S., R. Barlina, ML Kapu, A. Dan, and J. Wurkana. 2017. Characteristics of Sago Starch Biodegradable Film with the Addition of Glycerol, CMC, Potassium Sorbate and Coconut Oil. Palma Bulletin. 18(1): 1–7.
Nabila, SDP, Kusdarwati, R., and Agustono. 2018. The Effect of Adding Beeswax as a Plasticizer on the Physical Characteristics of Chitosan Edible Films. Scientific Journal of Fisheries and Maritime Affairs, 10(1), 34–39.
Nanda KP, Azizati Z. Making Bioplastics from Chitosan and Sorbitol with the Addition of Lemongrass Essential Oil. Walisongo Journal of Chemistry. 2018; 1(2):78–81.
Murni SW, H. Pawignyo, D. Widyawati, and N. Sari. 2013. Making edible films from corn flour (Zea Mays L.) and chitosan. Proceedings of the National Seminar on Chemical Engineering "Struggle" for the Development of Chemical Technology for Processing Indonesia's Natural Resources. 17(1): 1–9.
Diova, DA, Darmanto, Y., and Rianingsih, L. 2013. Characteristics of Semirefined Carrageenan Composite Edible Films from Eucheuma Cottonii Seaweed and Beeswax. Journal of Processing and Biotechnology of Fishery Products, 2(3), 1–10.
Togas, C., S. Berhimpon, RI Montolalu, HA Dien, and F. Mentang, F. 2017. Physical Characteristics of Carrageenan and Beeswax Composite Edible Films Using the Nanoemulsion Process. Journal of Processing of Indonesian Fishery Products. 20(3): 468–477.
Safitri, ELD, Warkoyo, W., and Anggriani, R. 2020. Study of the Physical and Mechanical Characteristics of Edible Films Based on Suweg (Amorphophallus paeoniifolius) Starch with Variations of Beeswax Concentrations. Food Technology and Halal Science Journal, 3(1), 57.
Meindrawan B., Suyatma NE, Muchtadi TR, Iriani ES. Application of Carrageenan-based Bionanocomposite Coatings to Maintain the Quality of Whole Mangoes. Agricultural Engineering Journal. 2017;5(1):89–96.
Sabrina DPN, Kusdarwati R, Agustono. The effect of adding beeswax as a plasticizer on the physical characteristics of chitosan edible films. Fisheries and Marine Scientific Journal. 2018;10(1):34–39.
Anggraini TN, Agustini TW, Rianingsih L. Characteristics of edible carrageenan with the addition of garlic extract (Allium sativum) as an antibacterial. Journal of Fisheries Science and Technology (IJFST). 2018;4(1):70-76.
Darmanto M, Atmaja L, Nadjib M. Study of antibacterial analysis of gelatin-chitosan films using Staphylococcus aureus. Proceedings of Chemistry FMIPA – ITS. 2011;1(09):1–8
Naiu AS, Yusuf N, Yusuf SC, Hudongi YS. Differences in the quality of Kappaphycus alvarezii jelly candy packaged edible film based on gelatin-CMC-beeswax and gelatin-chitosan-nanokitin. Journal of Processing of Indonesian Fishery Products. 2021;24(3):357–369.
Rochima E, Fiyanih E, Afrianto E, Subhan U. The addition of nanochitosan suspension as filler in carrageenan-tapioca biocomposite film. AIP Conference Proceedings. 2018;030042(2):1–5.
Hermayasari AD, Harlia E, Marlina ET, Animal Husbandry F, Padjadjaran U, Lecturer S, Animal Husbandry F, Padjadjaran U. The effect of beeswax wax as an edible coating on beef jerky grind against total bacteria count and Staphylococcus aureus. Faculty of Animal Husbandry, Padjadjaran University. 2015; 1(1):1–8.