Synergistic Effect of Citric Acid and Ascorbic Acid in Antimicrobial Packaging Films for Extending the Shelf Life of Fresh Produce

Umm e Kulsoom; Shaikh Ammar Saeed; Asfa Muhammad; Ayesha Fazal; Noor Fatima; Fahmida Aleem; Syeda Fatima Naseem; Sania Ashraf; Sara Ishtiaq; Zainab Zaka Khan; Muhammad Akhtar; Aqsa Younas

doi:10.70749/ijbr.v3i11.2653

Authors

Umm e Kulsoom Department of Food Science and Technology, Jinnah University for Women, Nazimabad, Karachi, Sindh, Pakistan.
Shaikh Ammar Saeed Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Punjab, Pakistan.
Asfa Muhammad Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Punjab, Pakistan.
Ayesha Fazal Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Punjab, Pakistan.
Noor Fatima National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Fahmida Aleem National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Syeda Fatima Naseem National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Sania Ashraf National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Sara Ishtiaq National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.
Zainab Zaka Khan Kinnard College for Women, Lahore, Punjab, Pakistan.
Muhammad Akhtar Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Punjab, Pakistan.
Aqsa Younas National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Punjab, Pakistan.

DOI:

https://doi.org/10.70749/ijbr.v3i11.2653

Keywords:

Biodegradable, Moisture Barrier, Transparency, Antimicrobial, Packaging.

Abstract

The current study aims towards the preparation of chitosan/gelatin based antimicrobial films at different concentrations of citric acid and ascorbic acid (1, 1.5 and 2.0%) to enhance the shelf life of food commodities. The films were made with equal ratios of chitosan and gelatin. Citric acid and ascorbic acid were incorporated (1, 1.5, and 2.0%). The solution was poured on 30 mL petri dishes and dried for 3 days. The films showed a decrease in trend in thickness with increase in concentration. The transparency increased for citric acid films and decreased for ascorbic acid. The viscosity also increased with increasing concentrations. Also, the porosity of films increased except for the film having 2.0% ascorbic acid. Both films showed antimicrobial effect against S. aureus but only ascorbic acid showed inhibition against E. coli as well. This indicates that citric acid films are not appropriate for foods affected by E. coli. Although, significant changes were seen in the results. The films having 1.5 and 2.0% citric acid was highly effective against S. aureus with an inhibition zone of 13.35±0.18 mm. Furthermore, ascorbic acid showed highest antimicrobial activity against S. aureus at 2.0% and against E. coli, the film having 1% ascorbic acid was highly effective. The moisture barrier properties also showed significant changes with an increase in concentrations. Films having 1.5 and 2.0% citric acid exhibited higher efficacy against S. aureus but not against E. coli. Also, the films having 2.0% ascorbic acid can be utilized against S. aureus and 1.0% ascorbic acid films can be effective against E. coli. Foods that have the tendency to be affected by S. aureus can be packed using 1.5 and 2.0% citric acid films but their moisture barrier property is not good. Similarly, 1.0% ascorbic acid films can be used for foods that can be affected by E. coli.

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