1st draft of Chapter Two

Literature Review

Title: Quality changes of fruit wrapped with

gelatin fish film incorporated with mint oil

NAME: Nor Asilah Basirah bt Mazlan (2016153525)

GROUP: RAS2025A

Date of submission: 15 November 2018

Supervisor: Madam Salamiah bt Zakaria

CHAPTER TWO

LITERATURE REVIEW

2.1 Oreochromis, Tilapia fish

Oreochromis, or known as tilapia, a fresh water fish that are only second level from that
carps species of freshwater fish in the earth. The beginning of the first one that has been
cultured is started with the Nile tilapia (O. niloticus). Tilapia can eat variety natural
food organisms and they can tolerate to poor water quality, showing that they have a
positive aquacultural characteristics. There are three important group of tilapia that
have been known in Africa as the “tilapia” is the general name of cichlids endemic to
that country. Those important genera- Oreochromis, Sarotherodon and Tilapia (Popma
& Masser, 1999).

They have their own specific characteristics but most of it tells or relate
to their reproductive behaviour. Nest builders which are about Tilapia brood parent that
guarded their nest of fertilised eggs. For both breed Sarotherodon and Oreochromis,
they are mouth brooders which mean that the parents will instantly hold them in their
mouths and incubate them for several days after hatching time. To be more specific, for
Oreochromis species, only females do this practicing of breeding while in Sarotherodon
it can happen to the couple of this type of fish(Ibid).

The red Tilapia, was produced first in Taiwan through interspecific cross of
Oreochromis mossambicus albino and Oreochromis niloticus. It named as red tilapia
fish as it reddish in colour and it is relatively large cichlid (a perch-like freshwater fish
of a large tropical family) fish. Red Tilapia is suitable for brackish water and seawater
culture, in terms of their performance. The increasing in popularity of red tilapia,
Oreochromis sp. in between the producers is due to its attractive colour, increased in
capital due to higher marketibilty and high salinity endurance in some pressure.
Domestic consumers in Colombia and Jamaica demanded more on red tilapia as it
replaced the Nile tilapia (Vadhel et al., 2017).

2.2 Gelatin
 Gelatin is described as mixed combination of high molecular weight water
soluble proteins imitative from collagen by heat denaturation (Gimenez et al., 2009).
.It adopted a three dimensional structure which is an perfect geometry for interchain
hydrogen bonding (Ibid). Either in acid or alkali, soluble gelatin can be achieved by
heating the collagen in these two solutions (Balti et al., 2011). The temperature, pH and
period for processes of extraction can influence the length of chains of polypeptide,
functional properties and also biological substance of gelatin (Ibid). There are two types
of gelatin found(Tavakolipour, 2011). First gelatin is imitative using exclusively acid
pretreatment, with isoionic point of seven to nine while another gelatin is the result of
an alkaline pretreatment, with isoionic point of four to five.

2.2.1 Fish gelatin

Due to the issue arises because of the main ingredients in the gelatine used in
are from pig and cattle. These animal sources are used because their promising
quality of gelatin when compared with others, such as fish, poultry and marine
(Jamaludin, Nadiha, Zaki, Ramli, & Mat, 2011). But due to religious
perspective, there has been an interest in the gelatin production from non-bovine
source which is fish(Badii & Howell, 2006). Again, the production of gelatin
from pig skin is not acceptable in Islam and Judaism while Hindus is forbidden
from eating any kind of food that have related with cow meat(Ibid). In the
production of fish gelatin, only small commercial volume of fish is available
and is more focused on cold and warm water fish as a possible option to
mammalian gelatin (Eysturskarð, Haug, Elharfaoui, Djabourov, & Draget,
2009).

2.2.2 Fish gelatin film

Film-forming properties have been widely used just to give protection to food
during its shelf life, as an outer layer of film, from dryness, protection from light or
exposure to oxygen. Due to the greatly hygroscopic nature of gelatin, it has an affinity
to enlarge or be dissolved when they are been put together or in contact with the surface
of foodstuffs with high level of moisture. Numerous of research studies have been
conducted to appraise the overall outcome of the addition of different elements, such as
crosslinkers, strengthening agents, plasticizers or additives with antimicrobial or
antioxidant properties, in gelatin‐based products. This is to improve the functional
properties of gelatin itself and also the shelf‐life of food products. The enhancement in
these properties occurs when intermolecular forces of protein chains are minimized by
the act from molecular structures adjusting their hydrophilic character or stimulating
the formation of strong covalent bonds in the protein network of the film

In order to protect or maintain the extension life of food products, the gelatin-
based edible films was introduced in the industry. So, the factors that should be well-
thought-out when planning to do this type of system include the chemical nature of
food, controlling the release of mechanisms, and additive toxicity, storage and
distribution, physical and mechanical properties of packaging materials and regulations
to be applied in this context. Consequently, different types of additives could be added
to develop or modify the final properties in order to achieve suitable gelatin-based films
or coatings for suitability of food packaging. To make sure the gelatin properties
improvised, the natural antioxidant was introduced to enhance the gelatin film.

2.4 Natural antioxidant in mint leaf

Scientific name for spearmint or known as mint is Mentha piperita L.

which is characterized as a perennial aromatic herb that belongs to Lamiaceae family.
This kind of family is a natural hybrid between spearmint (Mentha spicata L.) and water
mint (Mentha aquatic L.). Moreover, this type of mint was cultivated all over the earth
even though they actually came from a native genus of Mediterranean regions, which
is known to be a hot place. Their application is so vary in terms of flavour, fragrance,
medicinal and pharmaceutical as well. The other members of mint genus are being
characterized based on their volatile oils, which are great contribution of economic, also
the flavour as well as the pharmaceutical industry.
 To emphasized, there are several main chemical compound in the mint
leaves that consists of limoene, cineole, menthone, menthofuran, isomenthone, menthyl
acetate, carvone, menthol, isopulegol and pulegone.

Table 2.1 The most abundant active compound in Mentha sp

Compounds IUPAC name Percentage(%)

Limonene 1-Methyl-4-(1- 1 to 5
methylethenyl)-
cyclohexene
Cineole 1,3,3-Trimethyl-2- 3.5 to 14
oxabicyclo[2,2,2]octane
Menthone (2S,5R)-2-Isopropyl-5- 14 to 32
methylcyclohexanone
Menthofuran 3,6-Dimethyl-4,5,6,7- 1 to 9
tetrahydro-1-benzofuran
Isomenthone (2R,5R)-5-methyl-2- 1.5 to 10
propanyl-2cyclohexan-1-
one
Menthyl acetate Acetic acid [(1R,2S,5R)-2- 2.8 to 10
isopropyl-5-
methylcyclohexyl]ester
Isopulegol 5-methyl-2-prop-1-en-2- 0.2
ylcyclohexan-1-ol
Menthol (1R,2S,5R)-2-Isopropyl-5- 30 to 55
methylcyclohexanol
Pulegone p-Menth-4(8)-en-3-one 4
 Carvone 2-Methyl-5-(prop-1-en-2- 1
yl)cyclohex-2-en-1-one

From previous study, the mint incorporated with gelatin based film is to
study its antimicrobial activities (Yanwong & Threepopnatkul, 2015). In this study,
antioxidant activities will be the main component to be study. This can be done by
looking at the DPPH scavenging, the analysis of the physical properties, the water
vapour permeability, water solubility and moisture content of the film.

2.5 Mint leaves incorporated with fish gelatin film

Yanwong & Threepopnatkul (2015) revealed that peppermint oil can act
as plasticizer in fish gelatin film. This is due to its higher phenolic compound present.
The main phenolic compounds in mints are phenolic acids (especially rosmaniric acid)
and flavonoids (eriodictyol, luteolin, apigenin and their glycosides). These helps to
extend the food freshness and reduce the perishable rate efficiently. So, with the
incorporation of mint in the film, this can help to make the food packaging become
more sustainable and safer to be used as it will help to maintain foods in a good
condition (Fialova et al., 2015).