The Effect of Kaffir Lime Leaves Distillation Residue Oleoresin Concentration on Active Paper Packaging Characteristics

International Conference on Advanced Materials for Better Future 2017

Kawiji^1 ; Utami, R.^1 ; Ulum, S.^1 ; Khasanah, L.U.^1 ; Manuhara, G.J.^1 ; Atmaka, W.^1

Food Science and Technology Department, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta, Indonesia^1

关键词: Anti-microbial activity;    Aromatic functional groups;    Concentration addition;    Distillation residues;    Kaffir lime leaves;    Microbial inhibition;    Physical characteristics;    Sensory characteristics;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/333/1/012071/pdf
DOI  :  10.1088/1757-899X/333/1/012071

来源: IOP

【 摘 要 】

Oleoresin of kaffir lime leaves distillation residue still contains some active compounds such as Citronellal, β-Citronellol, and Linalool which potential to incorporated on the active paper packaging. The purposes of this study were to determine the effect of kaffir lime leaves distillation residue oleoresin concentration on the physical characteristics, sensory characteristics, and antimicrobial activity of the active paper packaging incorporated with kaffir lime leaves distillation residue oleoresin and to determine the functional groups of active paper packaging. The concentration of kaffir lime leaves distillation residue oleoresin were varied at 0%, 2%, 4% and 6%. The result showed that the addition of kaffir lime leaves distillation residue oleoresin increased the thickness and moisture content of the paper and decreased the tensile strengths and folding endurances of active paper packaging. The microbial inhibition tends to increase along with the higher oleoresin concentration addition. Aromatic CH group were found at a wavelength of 897.90 cm-1 of on paper packaging with 2% oleoresin indicated as functional aromatic functional group allegedly obtained from the kaffir lime leaves oleoresin.