Review of Related Literature

The review includes the conceptual and research literature which are related to the

research problems. They are presented using the thematic approach.

Increased environmental concerns over the use of certain synthetic packaging and

coatings in combination with consumer demands for both higher quality and longer

shelf life have led to increased interest in alternative packaging materials research.

These biopolymer coatings may retard unwanted moisture transfer in food products,

are good oxygen and oil barriers, are biodegradable, and have potential to replace

current synthetic paper and paperboard coatings.

antimicrobial agents in coatings

Incorporation of antimicrobial agents in coatings to produce active paper

packaging materials provides an attractive option for protecting food from

microorganism development and spread. The barrier, mechanical, and other properties

of biopolymer-coated paper are reviewed. Existing and potential applications for

bioactive coatings on paper packaging materials are discussed with examples.

In a research article made by Corbo (2006), the minimal processing operations (“mild

technology”) necessary to produce fresh-cut foods, such as peeling, cutting, washing,

treatments with sanitizing agents, drying, alter the physical integrity of these products,

making them more perishable than the original raw materials. This is due to

respiration, transpiration, enzymatic activity of the

Lactic acid as natural antimicrobial

 There are several categories of antimicrobials that can be potentially incorporated

into edible films and coatings, including organic acids (acetic, benzoic, lactic,

propionic, sorbic), fatty acid esters (glyceryl monolaurate), polypeptides (lysozyme,

peroxidase, lactoferrin, nisin) said Eswaranandam et al. (2006) . Incorporated

malic and lactic acid into soy protein coatings aiming to evaluate its effect on the

sensory quality of fresh-cut cantaloupe melon, without studying the antimicrobial

effect of the coating. They did not adversely affect the sensory properties of the fruit

after cold storage (ESWARANANDAM et al., 2006). AYALA-ZAVALA et al. (2013),

developed an edible pectin film enriched with the essential oil from cinnamon leaves

and proved that this application can increase the antioxidant status and reduce

bacterial growth of fresh-cut peach.

Living tissue after harvest and processing and, at the same time, to proliferation

of spoilage and pathogenic microorganisms (GALGANO et al., 2014; Nguyen-the and

Carlin, 1994).

Carrageenan as Edible coating polysaccaharide

Bico et al., (2009) stated that main polysaccharides that can be included in edible

coating formulations are starch and starch derivates, cellulose derivates, alginate,

carrageenan, chitosan, pectin, and several gums. Based on the molecular level,

polysaccharides vary according to their molecular weight, degree of branching,

conformation, electrical charge and hydrophobicity. Carrageenan coatings prevented

water loss on sliced banana.

In making an effective biodegradable food coating, researchers must consider the

availability, environmental effects, effects upon consumption or purchasing the

product, and applicability. In the study conducted by Bamba et. al. (2005), entitled

Biodegradable Coating for Food Packaging, carrageenan gel are naturally sticky,

making the coating gelatinous and easy to apply. Lactic acid is a known inhibitor of

microbial and mold growth.

Antibacterial Property of A. bilimbi

According to Mokhtar (2016). A. bilimbi fruit extracts at all stages of ripening

has some inhibitory activities against selected bacterial strains. However,

extracts from younger fruits are more effective against the bacteria. The high

content of bioactive compounds in the first stages of fruits might contribute to the

antimicrobial properties of the fruits. A. bilimbi contains oxalic acid which

is strong acid that might have an action on bacterial. growth; is is supported

by [12], WHO reported that the content of oxalic acid in Averrhoa

species can become a potent source of antioxidant and antimicrobial

against S. aureus. Further studies need to be done to determine different type of

compounds being produce at different maturity stages in order to support this finding.

PROCESS

The knowledge of factors influencing quality degradation after processing of

fruits and vegetables is essential to develop technologies for shelf life extending and

maintaining quality during processing and distribution said Corbo et al., (2006). Inthe

research conducted by GALGANO et al., (2014), in order to reduce the

microbiological, chemical and physical spoilage, it is possible to act on processing or,

more usually, on packaging that represents a barrier to qualitative decay of the product

. The packaging operation should establish inside the packaging an optimal

atmosphere for the best preservation of the product. Generally, low O2 and elevated

CO2 atmospheres, associated with low storage temperature, reduce product

respiration rate, limiting, in this way, losses in fresh weight, Watada et al., (1996)

added. Therefore, a proper combination of product characteristics and film

permeability results in the evolution of an appropriate atmosphere within packages,

concluded by Smith et al., (1987).

In the study conducted by Bamba et. al. (2005), in the initial experimentation,

coconut and cucumber were pureed. Apple slices were dipped into the purees and

were placed in a room. Observations showed that the odor and consistency of the

coatings were unpleasant. Thus, the group replaced them with alugbati, lactic acid,

and carrageenan gel. These were mixed to form four different solutions (labeled

Concentration 1 – 4). Apple slices were individually dipped into these and were

exposed to room temperature for 3 days. The appearance and the weight of the apples

were noted.

Biopolymer-Based Packaging Materials

According to Guilbert (1996), Krochta (1997), and Debeaufort (1998),

biopolymer-based packaging materials originated from naturally renewable resources

such as polysaccharides, proteins, and lipids or combinations of those components

offer favorable environmental advantages of recyclability and reutilization compared

to conventional petroleum-based synthetic polymers. Biopolymer films and coatings

may also serve as gas and solute barriers and complement other types of packaging by

minimizing food quality deterioration and extending the shelf life of foods

Moreover, biopolymer-based films and coatings can act as efficient vehicles for
incorporating various additives including antimicrobials, antioxidants, coloring

agents, and nutrients (Baldwin 1994; Petersen and others 1999; Ozdemir and Floros

2001; Han and Gennadios 2005).

Aliphatic polyesters belong to this category and are obtained from bio-derived

monomers by means of classical polymerization procedures. One of the most promising

biopolymer is the poly(lactic acid) (PLA), which is derived from the controlled

depolymerization of the lactic acid monomer, obtained from the fermentation of sugar

feedstock, corn, etc., which are renewable resources readily biodegradable (CABEDO

et al., 2006). Discovered in 1932 by CAROTHERS (JAMSHIDIAN et al., 2010), it is a

versatile polymer, recyclable and compostable, with high transparency, high molecular

weight, good processability and water solubility resistance. In comparison to other

biopolymers, the production of PLA has numerous advantages including: a) production

of the lactide monomer from lactic acid, which is produced by fermentation of a

renewable agricultural source corn (usually based on the strain of Lactobacillus); b)

fixation of significant quantities of carbon dioxide via corn (maize) production by the

corn plant; c) significant energy savings; d) the ability to recycle back to lactic acid by

hydrolysis or alcoholysis; e) the ability to tailor physical properties through material

modification (Dorgan et al., 2000).