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    Antifungal activities of alginate films incorporated with lemon grass (Cymbopogon citratus) essential oil on sliced bread
    Bronzal, Lucile A. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2018-06)
    The accumulation of non-degradable and non-recyclable waste materials leads researches to venture on biopolymer films which have been regarded as the promising green substitutes of non-biodegradable plastic materials. However, food products can be subjected to contamination by bacteria and fungi. The addition of plant derived essential oil can control microbial contamination of foods by reducing the growth rate of target microorganisms or by inactivating microorganisms by direct or indirect contact. Incorporating antimicrobial compounds into films provides a different way to improve the safety of ready-to-eat foods. In this study, the efficiency of synthesized alginate films incorporated with lemon grass essential oil (LGEO) for antifungal activity on white bread was evaluated. Two sets of film were prepared the (1) LGEO - Ethanol incorporated films and (2) LGEO — β-cyclodextrin inclusion complex films via solution casting method. Furthermore, the FTIR analysis of the generated films was also assessed to identify the functional groups present in the film that facilitates its antifungal property. Experimental results showed that LGEO enhanced the antifungal properties in the films and significantly slowed down the propagation of fungi on white sliced bread. After two weeks of storage, all bread samples packed with various film samples showed fungal growth. It was found out that citral is the main component of essential oil which contributes to the inhibition of fungal growth. The incorporation of LGEO in the film decreased the O-H peak absorbance while the inclusion complex in the film increases the O-H peak absorbance and broad O-H peaks were also obtained.
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    Effects of alginate coating loaded with lemongrass essential oil-cyclodextrin inclusion complex on the postharvest quality of calamansi(Citrus microcarpa)
    Astorga, Krizzia Anne B. (Department of Chemistry, College of Arts and Sciences, University of the Philippines Visayas, 2018-06)
    Calamansi (Citrus microcarpa) is locally grown in the Philippines and is considered to be an important commodity because of its wide range of uses. Losses of this fruit in the country already reached up to 30% because of postharvest degradation. To address this problem, three coating treatments (1% alginate, 1% alginate loaded with lemongrass essential oil-B-cyclodextrin inclusion complex, and 1% alginate loaded with lemongrass essential oil-hp-B-cyclodextrin inclusion complex) were made for the purpose of examining their potential in the preservation of the postharvest quality of calamansi. Quality parameters such as color and weight loss of calamansi, as well as pH, FTIR spectra, total soluble solids, and titratable acidity of the fruit juice were evaluated in a span of 15 days at room temperature storage. Results show that the prepared edible coatings did not significantly preserve the postharvest quality of calamansi (p > 0.05) as coated samples resulted to earlier appearances of yellow and brown peel color, higher weight loss percentages, pH, and total soluble solids content. Out of the three coating treatments, fruit samples coated with 1% alginate resulted to lower weight loss percentages, pH, TSS, and TA. Fruit samples coated with 1% alginate loaded with lemongrass essential oil-hp-B-cyclodextrin inclusion complex resulted to the highest pH, TSS, and TA, while those coated with 1% alginate loaded with lemongrass essential oil-B-cyclodextrin inclusion complex resulted to the highest weight loss percentages. Data on the titratable acidity weren’t conclusive since the results obtained were not in agreement to the expected outcome. The ineffectiveness of the coatings may be a result of unfavorable storage conditions and incompatibility of the coating materials or formulations on the calamansi.