Preservative Effects of Kaffir Lime (Citrus hystrix dc) Leaves Oleoresin

Incorporation on Cassava Starch-based Edible Coatings

for Refrigerated Fresh Beef

Utami, R., Kawiji, Khasanah, L.U. and Nasution, M.I.A.

International Food Research Journal 24(4): 1464- 1472(August 2017)

Introduction

PERISHABLE
• Widely produced and • Refrigeration
consumed • Antimicrobial packag-
• Nutritious : protein - • Favorable condition ing
micro nutrient for microbial growth • Bioactive edible coat-
• Susceptible to spoilage ing
due to chemical and
enzymatic activities

BEEF MEAT AND

HURDLE TECH-
PRODUCTS
NOLOGY
 Introduction
Bioactive
Bioactive Compounds
Coating Material
Edible
Coating
Cinnamon bark or fennel EO (Oriani et al. 2014)
Wheat gluten (Wu et al. 2000)
Kaempferia rotunda and Curcuma xanthorrhiza
Chitosan (Beverlya et al. 2008) EO (Utami et al. 2014)
Thyme and oregano EO (Emiroglu et al .2010)
Sour whey protein (Haque et al. 2009)
Pimento and oregano (Oussalah et al. 2004)
Soy protein isolate (Shon et al. 2010)
Oregano oil (Zinoviadou et al. 2009)

Cassava starch Antimicrobial-antioxidant activity

isotropic, odorless, tasteless,
colorless, non-toxic, biologically
degradable, have good flexibility
and low water permeability enrichment
Introduction Kaffir Lime (Citrus hystrix DC)

• Citronellal, α-pinene, camphene, β-pinene, sabinene, myrcene, limonene, trans-ocimene, β-terpinene, ρ-cymene, terpinolene, co-
bioa
paene, linalool, β-cubebene, isopulegol, caryophyllene, citronellyl acetate, citronellol, geranyl acetate, δ-cadinene (Lawrence et al.
ctive
1971)
com
poun
ds

• against several serotypes of Salmonella and Enterobacteria (Nanasombat and Lohasupthawee, 2005)
Anti- • against Bacillus cereus, Salmonella typhi and Staphylococcus aureus (Chaisawadi et al. 2005), Aspergillus flavus (Thanaboripat et al.
mi- 2006), and Propionibacterium acnes (Luangnarumitchai et al. 2007).
cro-
bial

• 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
an-
et al. 2011) kaffir lime leaves.
tiox-
idant

Edi- • EO kaffir lime leaves incorporated into fish skin gelatin film (Tongnuanchan et al. 2012, Tongnuanchan et al. 2013).
ble
pack
agin
g
Introduction

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

 Daun jeruk

Methods purut segar

Pemotongan sebesar 1,5 cm

Minyak atsiri
Destilasi uap air selama 4 jam daun jeruk
purut

Production
Ampas daun
jeruk purut

of kaffir lime leaves

oleoresin Pengeringan dengan cara keringangin (KA 14%)

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

Evaporasi ethanol

Oleoresin
daun jeruk
purut

Oleoresin daun
jeruk purut 2
tahap

Analisis
1.Kadar sisa pelarut
2.Kadar sitronela
 Methods Coating solution preparation & applications

Tapioka 5 gr Daging
sapi

100 ml Pelarutan sampai tepung bercampur Pencelupan ke dalam larutan edible coating
aquadest dengan aquadest

Pemanasan suhu 60 o C sampai larutan Pengeringan dengan dryer

tergelatinasi
Gliserol
2% Penyimpanan pada suhu refrigerator (4 ± 1 oC )
Pencampuran

Pemanasan pada suhu 60o C selama 30 Pengujian kerusakan

Oleoresin menit
DJP (0,075
dan 0,01%)

Pendinginan
Samples were analyzed microbiologically,
chemically, pH and color at 0, 4, 7, 10 and 14 days of
edible
coating
storage
oleoresin
Result and Discussion
Chemical compounds of kaffir lime leaves oleoresin
Antimicrobial activity (against some microbes)
alpha-
alpha- - membrane permeability of bacteria cells
farne-
copaene - swelling and partial dissipation of pH gradient
geranyl
sene - disrupt the barrier function of bacterial cell membranes
acetate lainnya - membrane structure and disrupted membrane integrity
trans-
caryophyl
lene
citronellyl
acetate
isop-
ulegol The compounds also reported by
nerolidol
linalool - Kawiji et al. 2015
citronellol - Haiyee et al. 2012
citronellal - Norkaew et al. 2013
- Nor 1999
antioxidants activity
- scavenge free radicals
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

S H
FRE

Similar result reported by

- Zinoviadou et al. 2009
- Oussalah et al. 2006
- Emiroglu et al. 2010
- Han et al. 2014
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
tomicrobial protein degradation

Maintaining of TVB values

also was performed at :
- Han et al. 2014
- Utami et al. 2014
Result and Discussion
Thiobarbituric acid

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

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
Result and Discussion
Beef pH
 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)
Result and Discussion
Color intensity

antioxidant activity
kaffir lime leaves
oleoresin inhibited
the conversion of
oxymyoglobin to
metmyoglobin
protect meat color
reduced more

Discoloration
inhibition of beef :
Camo et al. 2011
Parks et al. 2012
Han et al. 2014
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 microbiologi-
cal, 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 un-
til 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.
TERIMA KASIH

Next ☞☞ joint the discussion on SPADA