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 0 8 4 1 4

Ho Chi Minh City, December, 2020


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
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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
1.
Project title: Active packaging based on chitosan and cinnamaldehyde for meat and
fruit.
2.
Thesis number: 2021 – 17116001
3.
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.
4.
Thesis assignment date: 01/2021
5.
Thesis submission date: 12/2021

CHAIR OF THE PROGRAM

ADVISOR

(Sign and write full name)

(Sign and write full name)

1

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!

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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)

3

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 0 – 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.
2. Strengths:
A high work load with a wide range of experimental techniques used to characterize the chitosan
films incorporated with 0 – 9% cinnamaldehyde. In vivo antifungal tests of chitosan – 7 – 9%
cinnamaldehyde on limes are promising.
3.
Weaknesses: modern characterization techniques (XRD, FTIR, TGA, DSC) were not

utilized to reveal structural changes in chitosan films after incorporating cinnamaldehyde.
4.

Approval for oral defense? Approved

5.

Overall evaluation: Good

6.

Mark: 9.1/10 (in words: nine point one)
Ho Chi Minh City, December 26th, 2021
ADVISOR
(Sign with full name)

4


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
1. 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.
2. 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.
3. Weaknesses:
The authors should use the word "investigation" instead of "survey" in the report.
The authors should extend the range of CNM concentration.
4. Questions:
Question 1: Why did the authors choose the concentration of CNM solutions in this research from
1 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)?
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4. Approval for oral defense? (Approved or denied) Approved.

5. Overall evaluation: (Excellent, Good, Fair, Poor) Good.
6. Mark: 88 (in words: Eighty – eight).
Ho Chi Minh City, December 27th, 2021
REVIEWER
(Sign with full name)

6


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
1. 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.

2. Strengths:

.

3. Weaknesses:

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8


THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness

-------Ho Chi Minh City, December 28, 2021

EVALUATION SHEET OF DEFENSE
COMMITTEE MEMBER
Student name: Tran Thi Van An

Student ID: 17116001

Major: Food Technology
Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit.
Name of Defense Committee Member.
EVALUATION
1. 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.
2. Strengths:

3. Weaknesses:

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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
-------Ho Chi Minh City, January 20, 2020

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
1. 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.
2. Strengths:
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3. Weaknesses:
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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
-------Ho Chi Minh City, December 28, 2021

EVALUATION SHEET OF DEFENSE
COMMITTEE MEMBER
Student name: Tran Thi Van An

Student ID: 17116001

Major: Food Technology

Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit.
Name of Defense Committee Member.
EVALUATION
1. 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.
2. Strengths:
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3. Weaknesses:
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THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
-------Ho Chi Minh City, January 20, 2020

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
1. 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.
2. Strengths:
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3. Weaknesses:
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16

THE SOCIALIST REPUBLIC OF VIETNAM
Independence – Freedom– Happiness
-------Ho Chi Minh City, January 20, 2020

EVALUATION SHEET OF DEFENSE
COMMITTEE MEMBER
Student name: Tran Thi Van An

Student ID: 17116001

Major: Food Technology
Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit.
Name of Defense Committee Member.
EVALUATION
1. 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.
2. Strengths:
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.................................................................................................................................................
3. Weaknesses:
.................................................................................................................................................
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18


CONTENTS
GRADUATION PROJECT ASSIGNMENT .................................................................. 1
ACKNOWLEDGEMENTS .............................................................................................. 2
COMMITMENT ............................................................................................................... 3
ADVISOR'S EVALUATION SHEET ............................................................................. 4
PRE-DEFENSE EVALUATION SHEET ....................................................................... 5
EVALUATION SHEET OF DEFENSE COMMITTEE MEMBER ............................ 7
CONTENTS ..................................................................................................................... 19
LIST OF FIGURES ......................................................................................................... 21
LIST OF TABLES ........................................................................................................... 22
LIST OF ABBREVIATIONS ......................................................................................... 23
ASTRACT ........................................................................................................................ 24
CHAPTER 1: OVERVIEW............................................................................................ 25
1.1. Overview about active film: ................................................................................. 25
1.1.1. Introduction: ................................................................................................... 25
1.1.2. Classification: .................................................................................................. 26
1.1.3. Materials to produce active packaging films: .............................................. 28
1.2. Overview about Chitosan: .................................................................................... 30
1.2.1. Chitosan's origin: ............................................................................................ 30
1.2.2. Chemical composition of chitosan: ............................................................... 31
1.2.3. Characterizations of chitosan: ....................................................................... 32
1.2.4. Applications of chitosan in food industry: ................................................... 34
1.3. Overview about cinnamaldehyde: ....................................................................... 34

1.4. Overview of microbial strain and molds used in this research ......................... 36
CHAPTER 2: MATERIALS AND METHODS ........................................................... 41
2.1. Materials, chemistry and equipment: ................................................................. 41
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2.1.1. Materials and chemicals: ............................................................................... 41
2.1.2. Equipment: ...................................................................................................... 41
2.2. Researching methods: ........................................................................................... 42
2.2.1. Research diagram: .......................................................................................... 42
2.2.2. Film preparation:............................................................................................ 43
2.3. Content and analytical method:........................................................................... 44
2.3.1. Characterization of cinnamaldehyde - chitosan film: ................................. 44
2.4. Statistical processing methods: ............................................................................ 50
CHAPTER 3: RESULTS ................................................................................................ 51
3.1. Appearance of cinnamaldehyde - chitosan film: ................................................ 51
3.2. Physical properties of films: ................................................................................. 52
3.3. Bioactivities assay: ................................................................................................ 60
CHAPTER 4: CONCLUSION ....................................................................................... 73
REFERENCES ................................................................................................................ 74
APPENDIX....................................................................................................................... 81

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LIST OF FIGURES
Figure 1.1. The chemical composition of Chitin and Chitosan. .................................................... 32
Figure 1.2. Extract CNM from cinnamon (in the bark oil). .......................................................... 35
Figure 1.3. Chemical formula of CNM. ........................................................................................ 35
Figure 2.1. Research diagram. ....................................................................................................... 42

Figure 2.2. Diagram of CH - CNM film preparation..................................................................... 43
Figure 2.3. CH films with different CNM concentration (size 20 × 20 mm). ............................... 45
Figure 3.1. CH – CNM films. ........................................................................................................ 51
Figure 3.2. Schiff base is formed by the nucleophilic addition of the amino group of the CH
backbone to the carbonyl group of CNM. ..................................................................................... 52
Figure 3.3. UV – Vis absorption spectrum of chitosan films with various CNM concentration. . 53
Figure 3.4. Equilibrium moisture content of CH films with various CNM content. ..................... 55
Figure 3.5. Water uptake of CH films with various CNM content. .............................................. 55
Figure 3.6. Water solubility of CH films with various CNM content. .......................................... 56
Figure 3.7. Tensile strength content of CH films with various CNM concentration. ................... 58
Figure 3.8. Elongation-at-break content of CH films with various CNM concentration. ............. 58
Figure 3.9. Water vapor permeability as a function of the CNM concentrations of the CH films.
....................................................................................................................................................... 60
Figure 3.10. The percentage decrease in DPPH absorbance by time as a function of the CNM
concentration of the CH films. ...................................................................................................... 61
Figure 3.11. DPPH scavenging activity of CH films at 24h with various CNM concentration. ... 61
Figure 3.12 . Effectiveness of CH films at different CNM concentration (0 % CNM, 1 % CNM, 3
% CNM, 5 % CNM, 7 % CNM and 9 % CNM) against Escherichia coli. ................................... 64
Figure 3.13. The total viable count (TVC) of pork slices during storage at 4°C was affected by CH
- CNM films. Unwrapped samples as a control............................................................................. 65
Figure 3.14. Effectiveness of CH films at different CNM concentration (0 % CNM, 1 % CNM, 3
% CNM, 5 % CNM, 7 % CNM and 9 % CNM) against Aspergillus niger. ................................. 67
Figure 3.15. Effectiveness of CH films at different CNM concentration (0 % CNM, 1 % CNM, 3
% CNM, 5 % CNM, 7 % CNM and 9 % CNM) against Aspergillus fumigatus. .......................... 69
Figure 3.16. The weight loss of the lemons after 12 – day storage. .............................................. 71
Figure 3.17. Application of CH – CNM films to packaging for lemon fruit during 12 days storage.
....................................................................................................................................................... 72

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LIST OF TABLES
Table 2.1. Formulation of four types solution. .................................................................. 47
Table 3.1. Average percentage of transmittance of CH films with various CNM
concentration from 200 – 1000 nm. .................................................................................. 53
Table 3.2. Result parameters of the effect of CNM content on the properties of CH
films. .................................................................................................................................. 57

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LIST OF ABBREVIATIONS
Abbreviations

Explanation

A. niger

Aspergillus niger

A. fumigatus

Aspergillus fumigatus

CH

Chitosan

CNM

Cinnamaldehyde

E

Elongation at break

E. coli

Escherichia coli

EMC

Equilibrium moisture content

PDA

Potato dextrose agar

RH

Relative humidity

SA

Scavenging activity

TS

Tensile strength

TVC

Total viable count

WS

Water solubility

WU

Water uptake

WVTR

Water vapor transmission rate

WVP

Water vapor permeability

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