Thesis
Application of Lactobacillus Rhamnosus gg Incorporated with Orange Peel Powder on Gelatin-Chitosan Edible Film as Packaging
There is a growing interest in developing edible films made from natural biopolymers that are favored
to enhance the quality of food packaging and meet the demand for sustainable food packaging
solutions. This study involved creating a Gelatin-Chitosan (GC) edible film incorporating Lactobacillus
rhamnosus GG (LGG) as probiotics to benefit customers' health. Moreover, different concentrations
(0%, 4%, 8%) of Orange Peel Powder (OPP) were added as it provides a source of nutrients for the
probiotic bacteria and has antimicrobial properties. The methods involved probiotic culture and the
preparation of a film-forming solution through a wet casting method. The composite film formed was
assessed for its microbiological, physical, and mechanical properties. The results indicate that the
incorporation of OPP did not give significant differences (p < 0.05) to probiotics viability. All films
showed an inhibitory effect on Staphylococcus aureus and Salmonella enterica, with 8% OPP having
the highest inhibition zones at 9.33 mm and 8.33 mm, respectively. They were followed by the
physical and mechanical properties of LGG + 8% OPP film with 0.19 mm thickness, 8.30 ΔE (color),
9.88% moisture content, 9.88% water solubility, 5.82 Mpa tensile strength, 40.22% elongation at
break, and 0.15 Mpa Young's modulus. Therefore, Gelatin-Chitosan (GC) edible film incorporated with
L. rhamnosus and 8% OPP results in potential suitability for food packaging.
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