(Đồ án hcmute) active packaging based on chitosan and cinnamaldehyde for meat and fruit

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING CAPSTONE PROJECT FOOD TECHNOLOGY ACTIVE PACKAGING BASED ON CHITOSAN AND CINNAMALDEHYDE FOR MEAT AND FRUIT LECTURER: PhD NGUYEN VINH TIEN STUDENT: TRAN THI VAN AN VU THI THU HUONG SKL 0 4 Ho Chi Minh City, December, 2020 n HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT CODE: 2021-17116001 ACTIVE PACKAGING BASED ON CHITOSAN AND CINNAMALDEHYDE FOR MEAT AND FRUIT Major: FOOD TECHNOLOGY Advisor: NGUYEN VINH TIEN, PhD TRAN THI VAN AN Student ID: 17116001 VU THI THU HUONG Student ID: 17116012 Ho Chi Minh City, December 2020 ii n THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom – Happiness Ho Chi Minh City, December 23th, 2021 GRADUATION PROJECT ASSIGNMENT Student name: Tran Thi Van An Student ID: 17116001 Student name: Vu Thi Thu Huong Student ID: 17116012 Major: Food Technology Class: 17116CLA Advisor: Ph.D Nguyen Vinh Tien Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit Thesis number: 2021 – 17116001 Content of the project: Examining the characteristics of chitosan film samples with varying levels of cinnamaldehyde: UV – Vis absorption spectrum and optical transmittance, equilibrium moisture content, water uptake, water solubility, tensile strength, elongation-at-break, water vapor permeability, antioxidant ability, antibacterial and mold resistance of chitosan – cinnamaldehyde film on meat and fruit Thesis assignment date: 01/2021 Thesis submission date: 12/2021 CHAIR OF THE PROGRAM ADVISOR (Sign and write full name) (Sign and write full name) n ACKNOWLEDGEMENTS First of all, we would like to express our sincere and deep thanks to the teachers in the Department of Food Technology – Faculty of High Quality Education – University of Technology and Education of Ho Chi Minh City for their dedication to convey their knowledge knowledge during the past four years, creating all conditions for facilities and equipment to help us complete the thesis in the best way In particular, we would like to thank Ph.D Nguyen Vinh Tien who was very dedicated to help, guide and impart knowledge and experience to help us complete the graduation thesis on time Finally, we would like to thank our family and friends by our side for supporting us, giving us time to research the topic and wholeheartedly supporting us mentally during the course of the thesis We have tried to research and research to best complete the graduation thesis, but we are still limited in knowledge and experience, so there are bound to be shortcomings We hope to receive the contributions of teachers and friends to improve the topic Thank you very much! n COMMITMENT We hereby declare that all content presented in the graduation thesis is our own work We hereby certify that the contents referenced in the graduation thesis have been correctly and fully cited in accordance with regulations 17th December,2021 (Sign and write full name) n THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 28, 2021 ADVISOR'S EVALUATION SHEET Student name: Tran Thi Van An Student ID: 17116001 Student name: Vu Thi Thu Huong Student ID: 171 16012 Major: Food Technology Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit Advisor: Nguyen V inh Tien, PhD EVALUATION l Content of the project: Examining the characteristics of chitosan films with – 9% levels of cinnamldehyde: UV – Vis absorption spectrum and optical transmittance, equilibrium moisture content, water uptake, water solubility, tensile strength, elongation – at – break, water vapor permeability, antioxidant activity, in vitro antibacterial and antifungal activities, and in vivo antifungal activity on limes Strengths: A high work load with a wide range of experimental techniques used to characterize the chitosan films incorporated with – 9% cinnamaldehyde In vivo antifungal tests of chitosan – – 9% cinnamaldehyde on limes are promising Weaknesses: modern characterization techniques (XRD, FTIR, TGA, DSC) were not utilized to reveal structural changes in chitosan films after incorporating cinnamaldehyde Approval for oral defense? Approved Overall evaluation: Good Mark: 9.1/10 (in words: nine point one) Ho Chi Minh City, December 26th, 2021 ADVISOR (Sign with full name) n THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 28, 2021 PRE-DEFENSE EVALUATION SHEET Student name: Tran Thi Van An Student ID: 171 16001 Student name: Vu Thi Thu Huong Student ID: 17116012 Major: Food Technology Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit Name of Reviewer: Nguyen Quang Duy, M Eng EVALUATION Content and workload of the project: Examining the characteristics of chitosan film samples with varying levels of cinnamaldehyde: UV – Vis absorption spectrum and optical transmittance, equilibrium moisture content, water uptake, water solubility, tensile strength, elongation – at – break, water vapor permeability, antioxidant ability, antibacterial and mold resistance of chitosan – cinnamaldehyde film on meat and fruit Strengths: The project has clear objectives and appropriate methods to achieve the results The English used in the report is academic and adequate The project used modern analytical techniques to obtain and analyze the data Weaknesses: The authors should use the word "investigation" instead of "survey" in the report The authors should extend the range of CNM concentration Questions: Question 1: Why did the authors choose the concentration of CNM solutions in this research from to 9% (v/v)? Question 2: Why did the authors study the antioxidant activity of CH – CNM films? Do you think that it would give better results in terms of antioxidant and antimicrobial activities if the concentration of CNM increased to more than 9% (v/v)? n Approval for oral defense? (Approved or denied) Approved Overall evaluation: (Excellent, Good, Fair, Poor) Good Mark: 88 (in words: Eighty – eight) Ho Chi Minh City, December 27th, 2021 REVIEWER (Sign with full name) n THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, December 28, 2021 EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER Student name: Vu Thi Thu Huong Student ID: 17116012 Major: Food Technology Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit Name of Defense Committee Member EVALUATION Content and workload of the project: Examining the characteristics of chitosan film samples with varying levels of cinnamaldehyde: UV – Vis absorption spectrum and optical transmittance, equilibrium moisture content, water uptake, water solubility, tensile strength, elongation-at-break, water vapor permeability, antioxidant ability, antibacterial and mold resistance of chitosan cinnamaldehyde film on meat and fruit Strengths: Weaknesses: n n 28 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the softening of apricot fruit during storage LWT, 2018 96: p 604-611 80 n APPENDIX Appendix SPSS thickness of CH – CNM films Appendix SPSS equilibrium moisture content of CH – CNM films Appendix SPSS water uptake of CH – CNM films 81 n Appendix SPSS water solubility of CH – CNM films Appendix SPSS tensile strength of CH – CNM films Post Hoc Tests Multiple Comparisons Dependent Variable: Tensile Strength (I) CC (J) Mean Std Sig CC Difference (IError J) Dunnett T3 -5.3404829* -2.5078359 -1.6669762 -1.2731031 4397219 5909006 3079277 1712324 82 n 012 183 059 058 95% Confidence Interval Lower Upper Bound Bound -8.401531 -2.279435 -7.125912 2.110240 -3.431728 097776 -2.630664 084458 9 -.3714324 5.3404829* 2.8326470 3.6735067* 4.0673797* 4.9690505* 2.5078359 -2.8326470 8408597 1.2347327 2123118 4397219 6985959 4834172 4101137 4288928 5909006 6985959 6240996 5692112 706 012 124 021 041 018 183 124 870 574 -1.495924 2.279435 -.993243 908088 371568 1.738720 -2.110240 -6.658537 -3.282420 -3.967195 753059 8.401531 6.658537 6.438925 7.763192 8.199381 7.125912 993243 4.964140 6.436661 2.1364035 5828870 1.6669762 3079277 -3.6735067* 4834172 252 059 021 -2.665617 -.097776 -6.438925 6.938424 3.431728 -.908088 9 -.8408597 3938730 1.2955438 1.2731031 -4.0673797* -1.2347327 -.3938730 9016708 6240996 2639268 2922553 1712324 4101137 5692112 2639268 1411177 870 810 125 058 041 574 810 071 -4.964140 -1.890985 -.539773 -.084458 -7.763192 -6.436661 -2.678731 -.146377 3.282420 2.678731 3.130860 2.630664 -.371568 3.967195 1.890985 1.949718 3714324 -4.9690505* -2.1364035 -1.2955438 -.9016708 2123118 4288928 5828870 2922553 1411177 706 018 252 125 071 -.753059 -8.199381 -6.938424 -3.130860 -1.949718 1.495924 -1.738720 2.665617 539773 146377 * The mean difference is significant at the 0.05 level Homogeneous Subsets CNM concentration (%) Duncana N Tensile strength Subset for alpha = 0.05 3 4.757951 5.129383 5.129383 6.031054 6.031054 83 n 5 Sig 3 6.424927 6.424927 7.265787 423 067 397 10.098434 085 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Appendix SPSS elongation – at – break of CH – CNM films Post Hoc Tests Multiple Comparisons Dependent Variable: Elongation – at – break (I) cc (J) cc Mean Std Error Sig Difference (IJ) Dunnett T3 7 12.0964080 23.5211094* 32.9132613* 40.7344365* 49.7557982* -12.0964080 11.4247014 2.5754230 2.9599485 3.2418956 3.1583157 2.5099637 2.5754230 1.8724458 140 016 005 002 007 140 057 95% Confidence Interval Lower Upper Bound Bound -7.050787 31.243603 7.072389 39.969830 15.999620 49.826903 24.071273 57.397600 29.252465 70.259132 -31.243603 7.050787 -.536403 23.385805 9 20.8168532* 28.6380285* 37.6593901* -23.5211094* -11.4247014 9.3921518 17.2133271* 26.2346888* -32.9132613* -20.8168532* 2.2923013 2.1724908 1.0220937 2.9599485 1.8724458 2.7171929 2.6169081 1.7813386 3.2418956 2.2923013 027 010 000 016 057 185 023 009 005 027 4.589910 13.641666 32.063091 -39.969830 -23.385805 -5.102931 3.448988 13.193022 -49.826903 -37.043796 37.043796 43.634391 43.255689 -7.072389 536403 23.887234 30.977666 39.276355 -15.999620 -4.589910 -9.3921518 2.7171929 7.8211753 2.9320300 16.8425369 2.2185039 185 341 055 -23.887234 -7.359831 -.696275 5.102931 23.002181 34.381349 -40.7344365* 3.1583157 -28.6380285* 2.1724908 -17.2133271* 2.6169081 002 010 023 -57.397600 -43.634391 -30.977666 -24.071273 -13.641666 -3.448988 84 n 9 -7.8211753 9.0213617 -49.7557982* -37.6593901* -26.2346888* -16.8425369 -9.0213617 2.9320300 2.0944761 2.5099637 1.0220937 1.7813386 2.2185039 2.0944761 341 176 007 000 009 055 176 -23.002181 -7.246585 -70.259132 -43.255689 -39.276355 -34.381349 -25.289308 7.359831 25.289308 -29.252465 -32.063091 -13.193022 696275 7.246585 * The mean difference is significant at the 0.05 level Homogeneous Subsets Elongation – at – break Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 Appendix Appendix of mold identification results code 2166 Aspergillus fumigatus 85 n Aspergillus niger 86 n 87 n Appendix SPSS water vapor permeability of CH – CNM films 88 n Appendix SPSS of the percentage decrease in DPPH absorbance Time (h) 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 The percentage decrease in DPPH absorbance (%) 0% 1% 3% 5% 7% 9% 0.000 0.000 0.000 0.000 0.000 0.000 1.108 2.316 3.726 3.726 6.344 6.546 1.309 3.827 4.330 6.244 6.747 6.949 1.511 4.330 4.733 6.445 7.150 7.452 1.410 4.632 5.337 6.647 7.553 7.855 1.913 4.834 5.841 6.848 8.056 8.258 2.216 5.136 6.244 7.150 8.560 8.459 2.417 5.438 6.546 7.553 9.164 8.862 2.316 5.539 6.949 8.056 9.668 9.265 2.820 5.639 7.251 8.258 10.574 9.668 3.021 6.344 7.553 8.560 10.574 9.970 3.223 6.647 7.754 9.265 10.876 10.373 3.424 6.848 8.258 9.567 11.380 10.977 3.625 7.351 8.661 10.373 11.581 10.876 3.726 7.654 8.963 10.171 11.984 11.279 3.827 8.560 9.466 10.675 12.387 11.782 3.927 8.459 9.668 10.977 12.790 12.185 4.129 8.761 9.869 11.279 13.092 13.494 4.733 9.063 10.373 11.581 13.797 13.696 4.632 9.567 10.574 11.883 13.595 13.998 4.834 9.970 10.775 12.185 13.797 14.300 5.136 9.869 10.977 12.487 14.099 14.502 5.438 10.675 11.279 12.890 14.401 14.904 6.244 10.876 11.480 13.192 14.602 14.904 6.174 11.455 11.741 14.386 14.897 15.248 89 n S n K L 0