Properties of powders and films from karaya gum modified by bicarbonate hydrolysis and esterification

MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY PROPERTIES OF POWDERS AND FILMS FROM KARAYA GUM MODIFIED BY BICARBONATE HYDROLYSIS AND ESTERIFICATION ADVISOR: NGUYEN VINH TIEN STUDENT: TO QUE PHUNG NGUYEN TRUC HUYNH SKL008939 Ho Chi Minh City, August, 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116018 PROPERTIES OF POWDERS AND FILMS FROM KARAYA GUM MODIFIED BY BICARBONATE HYDROLYSIS AND ESTERIFICATION NGUYEN TRUC HUYNH Student ID: 18116018 TO QUE PHUNG Student ID: 18116028 Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, Assoc Prof Dr Ho Chi Minh City, August 2022 HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION PROJECT Thesis code: 2022-18116018 PROPERTIES OF POWDERS AND FILMS FROM KARAYA GUM MODIFIED BY BICARBONATE HYDROLYSIS AND ESTERIFICATION NGUYEN TRUC HUYNH Student ID: 18116018 TO QUE PHUNG Student ID: 18116028 Major: FOOD TECHNOLOGY Supervisor: NGUYEN VINH TIEN, Assoc Prof Dr Ho Chi Minh City, August 2022 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -Ho Chi Minh City, August 8th, 2022 GRADUATION PROJECT ASSIGNMENT Student name: Nguyen Truc Huynh Student ID: 18116018 Student name: To Que Phung Student ID: 18116028 Major: Food Technology Class: 181160CLA Supervisor: Assoc Prof Dr Nguyen Vinh Tien Email: tiennv@hcmute.edu.vn Date of assignment: 14/02/2022 Date of submission: 08/08/2022 Project title: Properties of powders and films from karaya gum modified by bicarbonate hydrolysis and esterification Initial materials provided by the advisor: karaya gum Content of the project: Treatment of karaya gum by bicarbonate hydrolysis and esterification Investigating the properties of karaya gum before and after modification such as FTIR spectrum, solubility, swelling moisture uptake, emulsion stabilization, relative viscosity and degree of esterification Creating films of karaya gum samples and studying their properties such as mechanical properties, moisture content, water vapor permeanbility, UV-vis absorption spectrum and transmittance and antibacterial ability towards E.coli Besides, tthe modified films are applied as a coating film on the surface Final product: modified karaya gum powders and their films The content and requirements of the graduation thesis have been approved by the Chair of the Food Technology program CHAIR OF THE PROGRAM (Sign with full name) iii DECLARATION We declare that all information and materials provided and related to this thesis are our own, with the exception of instances where there is direct recognition and reference to scholarly papers by other writers Additionally, we attest that all references included in the thesis have been properly, accurately, and thoroughly referenced Ho Chi Minh City, August 8, 2022 Authors Nguyen Truc Huynh To Que Phung iv ACKNOWLEDGEMENTS We would like to extend our profound gratitude to the instructors at the Department of Chemical and Food Technology at the Ho Chi Minh City University of Technology and Education for providing us with the facilities, tools, and circumstances for research We would like to express our profound gratitude to the instructors of the Department of Chemical and Food Technology of Ho Chi Minh City University of Technology and Education for providing us with the conditions and environment for research, facilities, and equipment to complete the graduation thesis We faced obstacles and problems while we conducted our studies and learned, but we also gained information, skills, and experiences that were beneficial Besides, we also receive the help and encouragement of teachers and friends This assisted us in overcoming obstacles encountered during the implementation of this thesis We also want to express our gratitude to Assoc Prof Dr Nguyen Vinh Tien, who has been our devoted mentor and shared all of his knowledge and teaching expertise with us so that we could successfully finish our graduation thesis Sincere appreciation to Ms Ho Thi Thu Trang, Department of Food Technology, who made it possible for us to utilize the measurement tools and equipment that were already in the lab of the Faculty of Food Technology and Chemistry Finally, we would like to extend our heartfelt gratitude to our classmates for helping to organize and support the thesis experiments We sincerely thank! v OnlinePhotoScanner.com Appendix 25: water vapor transmission rate (WVTR) of films 35.2 35.1 35 Weight (g) 34.9 34.8 34.7 34.6 34.5 34.4 Weight (g) OKG 10%gly film 20 OKG 15%gly film Weight (g) Weight (g) Weight (g) OKG 20%gly film OKG 25%gly film 98 Weight (g) Weight(g) Weight (g) Weight(g) 38.7 38.6 38.5 R² = 0.9887 (g) 38.4 38.3 Weight 38.2 38.1 38 37.9 37.8 37.7 20 40 H20 20%gly film 99 39.1 39 38.9 (g) 38.8 38.7 Weight 38.6 38.5 38.4 38.3 38.2 38.1 20 20 39 38.8 Weight (g) 38.6 38.4 38.2 38 37.8 39.1 39 38.9 (g) 38.8 38.7 Weight 38.6 38.5 38.4 38.3 38.2 20 20 37.2 37 (g) 36.8 Weight 36.6 36.4 36.2 36 38.5 38.4 38.3 (g) 38.2 38.1 Weight 38 37.9 37.8 37.7 37.6 37.5 38.6 38.5 (g) 38.4 38.3 20 38.2 Weight 38.1 38 37.9 37.8 37.7 37.6 20 20 20 37.5 37.4 Weight (g) 37.3 37.2 37.1 37 36.9 36.8 39.8 39.7 39.6 (g) 39.5 39.4 Weight 39.3 39.2 39.1 39 38.9 38.8 Appendix 26: Colonies counting Appendix 27: Fruit observed after days of film coating Films No film OKG 10%G OKG 15%G 102 OKG 20%G OKG 25%G H10 10%G H10 15%G H10 20%G H10 25%G 103 H20 10%G H20 15%G H20 20%G H20 25%G H40 10%G H40 15%G 104 H40 20%G H40 25%G H80 10%G H80 15%G H80 20%G H80 25%G 105 STPP+ BA 10%G STPP+ BA 15%G STPP+ BA 20%G STPP+ BA 25%G TPSA 10%G TPSA 15%G 106 TPSA 20%G TPSA 25%G 107 108