Antimicrobial and antioxidant activities of durian seed and carrot peel starch-based edible coating with the addition of liquid smoke

Abstract

Abstract The use of edible coating is one of the interesting approaches to prevent the physical, chemical and microbiological damage of food products. In terms of chemical and microbiological damage, the edible coating has very low antimicrobial and antioxidant components; therefore, additional ingredients with antimicrobial and antioxidant components are needed in making the edible coating. Solid food waste such as durian seed, carrot peel and coconut shell can be processed to produce starch, flour and liquid smoke, respectively. Three of these materials can potentially increase the chemical and microbiological properties of the edible coating. This work aims to evaluate the feasibility of edible coating based on durian seed starch (DSS), carrot peel starch (CPS), and liquid smoke (LS). Four formulations of the edible coating were prepared using DSS: CPS: LS with the compositions of 0:0:6 (EC0, control), 5:0:6 (EC1), 2.5:2.5:6 (EC2), and 0:5:6 (EC3). The total plate count (TPC) and IC50 were used to investigate the feasibility of edible coating based on the antimicrobial and antioxidant activities. EC0 (<1 x 103 cfu/g) and P-EC0 (11.21 x 103 cfu/g) showed the lowest TPC value, while EC2 (IC50 =122.34 ± 0.46 ppm) and P-EC2 (IC50 = 144.64 ± 0.56 ppm) showed the best antioxidant activity. The new formulation of edible coating using DSS, CPS and LS showed a good feasibility simultaneously to prevent microbial growth and to enhance antioxidant activity in food product.

Keywords

• Edible coating
• Durian seed starch
• Carrot peel starch
• Liquid smoke
• Antimicrobial
• Antioxidant