| Titles |
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English :
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Preparation and Evaluation of Edible Films from Broken Rice Enrichment with
Rice Straw Components for Maximizing the Benefit of Each other
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Arabic :
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إعداد وتقييم أفلام غذائية من كسر الأرز المدعمة بمكونات قش الأرز لتعظيم الاستفادة من بعضهم البعض
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| Abstract |
The aim of this study is to utilize of rice by-products by attempting produce a high value-added
compounds. In the present work, cellulose was successfully isolated from rice straw and was
chemically converted to hydroxyl propyl cellulose (HPC). At the same time, starch (s) was extracted
from broken rice, then incorporated them into an edible film matrix by different ratios S/HPC: 4:1,
3.5:1.5, 3:2 and 2.5:2.5 and evaluate its properties physically, mechanically and microbiologically,
afterwards these films used practically for coating different samples from apple slices, strawberry
fruits and potato scrips to extend its shelf-life when stored at 4oC. Samples quality was evaluated by
measuring weight loss, visible decay, microbiological quality and sensory evaluation. Also a varied
concentration 0.5, 1.0, 1.5 and 2.0% of rosemary extract were studied as antimicrobial agent after
adding in the formula of S/HPC edible film structure. Firstly, about S/HPC characterization, results
revealed that, the presence of high HPC contents up to 40% (C-treated) had an excellent effect on the
mechanical properties of S/HPC membrane which increased the percentage elongation at break (%E)
and enhance the lightness, while decreased somewhat the tensile strength (TS) and WVP rate
proportionally to the HPC content in the blend. No significant difference was exhibited among films
containing 50% HPC in the blend. A maximum zone of inhibition against E. coli (7.0 cm), S. aureus
(10.0 cm) and B. subtilis (11.0 cm) were obtained with C-treated films incorporated with 2.0%
rosemary extract. Secondly, about coated samples, results revealed that C-treated had a significant
effect on reducing the weight loss and percentage of infected samples during the storage period if
compared with uncoated samples. Moreover, C-treated with 2.0% rosemary extract exhibited clear
antimicrobial activity against TMAB, Coliforms, E-coli 0157:H7, S.aureus and Yeasts & Molds in all
samples during the storage period. Regarding, sensory evaluation, more acceptance was observed up
to 28 days storage at 4oC for coated apple & potato and up to 21 days for strawberry fruits. With more
recently studies to provide and economically boost from rice by-products and maximizing the benefit
of it, which represent 50% of the harvest, this study can added the ability for production of active food
packaging with good characterization beside a little cost and permit finding economically boost for
production nations.
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| Publication year |
2020
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| Pages |
547-556
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| Availability location |
2077-4435
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| Availability number |
2706-7920
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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