Useof Edible Film Incorporated with Parijoto Fruit Extract (Medinilla speciosaBlume) to Inhibit Microbiological and Oxidative Damages of Sausages

Edible film is one of the solutions for food packaging that carry antimicrobial and antioxidant compounds, usually found in Medinilla speciosafruits. The objective of this study was to assess effects of Medinilla speciosafruit extract on physical, chemical and bioactivity of edible films as well as effects of coating on sausage quality during storage.

The edible film included 2% w w-1chitosan, 2% w w-1sorbitol and Medinilla speciosafruit extract. Variations of Medinilla speciosaextract included 0, 2.5, 5 and 10% (w w-1), while the storage temperature included 4 and 27 oC. Seven parameters of edible film characteristics were assessed, including tensile strength, elongation, water vapor permeability, antimicrobial and antioxidant activities, surface microstructure and Fourier-transform infrared response. Parameters assessed in storage treatment included total plate count, yeast mold count and thiobarbituric acid reactive substances. Data were analyzed using Kruskal-Wallis test. Organoleptic characteristics were analyzed using Friedman test and SPSS Software.

Results showed that the higher the concentration of Medinilla speciosaextract was, the higher the value of tensile strength, water vapor permeability and antioxidant activity and lower the elongation value were. The film control with 0% Medinilla speciosa extract was the only filmthat met Japanese standard for the water vapor permeability value, including 6.74 gm-2 h-1. Furthermore, shelf life of sausages coated with edible films revealed that the higher the concentration of Medinilla speciosaextract was, the lower the total plate count, yeast mold count and thiobarbituric acid reactive substances values were. Study demonstrated that the Medinilla speciosaextract edible film inhibited microbiological and oxidative damages. Oon Day 15 of storage, sausages coated with edible filmswith 10% Medinilla speciosa extract included lower total plate count, yeast mold count and thiobarbituric acid reactive substances values, respectively including 2.4 ±0.02 log CFU g-1, 1.3 ±0.08 log CFU g-1and 13.38 ±0.22mg malonaldehyde kg-1sausage, compared to the control film. Organoleptic assessment showed no major differences in consumer acceptance. In conclusion, edible film with 10% Medinilla speciosa extract is the best physical, chemical and bioactivity film. Moreover, this film extends the sausage shelf life.