Thesis
Development of ɣ-Aminobutyric Acid (GABA) and Antioxidant Rich Edible Film Based on Carrageenan and White Waxy Corn Extract
Modern food packaging provides a way to make food safe, reliable, shelf-stable and clean.
Edible films, composed of biopolymers that biodegrade along with the food they contain, offer a
preservation in structural integrity, and prevention in microbial growth as well as moisture loss.
Edible films, crafted from abundantly found ingredients like carrageenan, offer a cost-effective
and environmentally friendly solution. White waxy corn holds a prominent position among
globally recognized crops for its exceptional taste and distinctive texture. White waxy corn
contains various bioactive compounds that pose health benefits, such as its ɣ-aminobutyric acid
(GABA) content, antioxidant activity, total phenolic compound (TPC) and protein content. In this
study, the GABA and phenolic content of white waxy corn was increased through various
processes such as germination and fermentation. After that, carrageenan based edible film was
developed and white waxy corn extract was incorporated to the film. The result showed that the
germinated and fermented white waxy corn has greatly improved GABA content from 188.7 ± 8.2
ppm to 788.7 ± 24.6 ppm, antioxidant activity from 44.63% to 75.84%, TPC from 221.7 ± 25.5
ppm to 2850 ± 33.6 ppm, and protein content from 23.8 ± 2 ppm to 295.1 ± 37 ppm.
Furthermore, incorporation of white waxy corn extract into carrageenan film has shown positive
outcomes by enhancing it’s nutritional value. Overall, 15% white waxy corn extract incorporation
to the carrageenan film has shown the best result in terms of physical properties, mechanical
properties, GABA content and antioxidant activity.
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