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Title: การใช้พลาสมาเย็นในการปรับปรุงพื้นผิวฟิล์มบรรจุภัณฑ์ที่มีน้ำมันหอมระเหยจากมะแขว่นเพื่อยืดอายุการเก็บรักษาในผลิตภัณฑ์ไส้กรอกหมู
Other Titles: Cold plasma for improvement of film properties containing Makhwaen pepper extract for prolonging shelf life of cooked pork sausages
Authors: สุดารัตน์ นาดอน
Authors: ยุทธนา พิมิลศิริผล
สุดารัตน์ นาดอน
Issue Date: Apr-2023
Publisher: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
Abstract: The objectives of this research were to modify surface of film using polybutylene succinate (PBS) and thermoplastic starch (TPS) and applied cold argon plasma treatment and Makhwaen pepper extract coated on the film for prolonging shelf life of cooked pork sausages. The different ratios of PBS and TPS in blown film extrusion were investigated. Results showed that the best condition was 80:20, resulting in actable quality for E (0.91) tensile strength (17.25 MPa), elongation (185.67%). contact angle (69.8°), water absorption (3.03%) and solubility (2.73%). The film surface was further treated using cold argon plasma at different powers (100, 120 and 140 W) and treatment times (5, 10 and 15 s). Cold plasma at 120 W for 10 s resulted in higher tensile strength (21.16 MPa) and elongation (293.82%) of film than untreated plasma film. Atomic force microscope showed the roughness surface increased after cold plasma treatment. Again, scanning electron microscopy showed greater homogeneous surface morphology, decreased in contact angle and increased hydrophilic properties of the film. The optimal supercritical fluid extraction (SFE) using CO2 condition of Makhwaen essential oil (ME) was 20 MPa at 60 °C, resulting in the highest yield (19.19%) and greater antioxidant activity than ME extracted by hydro-distillation. However, However, ME extracted by the hydro-distillation showed better antimicrobial properties (Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa than the ME extracted by SFE. The film incorporated an essential oil from Makhwaen pepper (Zanthoxylum myriacanthum) was further investigated. Makhwaen pepper was extracted using hydro-distillation. The obtained extract oil had 11.80% yield and 52.21 mg GAE/mL extract of phenolic content. DPPH and ABTS IC50 values of oil were 77.38 and 31.29 μg/mL extract, respectively. For antimicrobial activities, the best concentration of 80% v/v with Tween 20 was suitable to inhibit Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa and also enhanced the adhesion of ions when applying cold argon plasma on the film surface. Cold plasma resulted in decreased in contact angle which unable to measure of water droplets and had no effect on the water vapor permeability rate and the ability of water vapor diffusion of the film. From study the shelf-life testing of pork cocktail sausages packaged under packaging. ME at the concentration of 80% v/v was coated on film surface and kept at 25ºC for 72 h compared to non-coated sample (control). Thus, pork cocktail sausages packaged under packaging with 80% v/v could be kept for 40 h when compared to control (36 h).
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