Kyushu University · 재료과학
아타 아디티야 워다나 교수의 연구실은 생분해성 필름 및 코팅 기반의 식품 안정화 기술을 핵심으로 하며, 천연 고분자(케이터산, 히드록시프로필셀룰로오스, 페키틴 등)와 천연 에센셜 오일(산들우드 오일, 시더우드 오일, 레몬그라스 오일 등)을 융합한 기능성 생분해성 필름을 개발하고 있습니다. 특히 나노셀룰로오스 기반의 Pickering 에멀션 안정화 기술과 나노입자(동산화구리, 케이터산 나노입자 등)의 도입을 통해 항진균성, 수분 차단성, 기계적 강도를 동시에 향상시키는 복합 코ating 시스템을 연구하고 있습니다. 또한, 음식물 부패를 조기에 감지할 수 있는 생물지표 필름 개발을 통해 식품 안전성 향상에도 기여하고 있습니다.
표시된 성과는 수집된 데이터 기준으로 산출되며, 일부 차이가 있을 수 있습니다.
A novel composite edible coating film was developed from 0.8% chitosan (CS) and 0.5% sandalwood oil (SEO). Cellulose nanofibers (CNFs) were used as a stabilizer agent of oil-in-water Pickering emulsion. We found four typical groups of CNF level-dependent emulsion stabilization, including (1) unstable emulsion in the absence of CNFs; (2) unstable emulsion (0.006-0.21% CNFs); (3) stable emulsion (0.24-0.31% CNFs); and (4) regular emulsion with the addition of surfactant. Confocal laser scanning mi
Abstract A novel formulation of composite coating comprising 0.8% chitosan (Chi) incorporating 0.025% CuO nanoparticles (CuO) and 0.5% Indonesian cedarwood essential oil (CEO) was fabricated by casting method. Fourier transform infrared, confocal laser scanning microscopy and scanning electron microscopy analyses were employed to characterise the biocompatibility of each formulation. Additionally, the physico‐chemically properties of the composite coatings were characterised. The colour ( L* ),
Sausage spoilage has been identified as a cause of some food poisoning cases. Development of a bioindicator film is one of the alternative methods to detect sausage deterioration. The objectives of this paper were to develop a bioindicator edible films (BEF) from tapioca starch (TS), agar, and red cabbage juice (RC), and to evaluate its performance on sausage deterioration detection. The experiment had a 3x3 randomized factorial experimental design (agar: 3, 5, 7% by weight of TS; RC: 10, 15, 20
Summary The aims of the present study were to investigate the effect of the incorporation of chitosan nanoparticles (ChiNPs) on the physicochemical properties and antifungal activity of hydroxypropyl cellulose (HPC) bionanocomposite films. The films of 4% HPC and ChiNP at various dosages (0%, 0.1%, 0.5%, 1%, 1.5%, 3% w/w of HPC) were prepared. Atomic force microscopy (AFM) verified the dispersion of spherical‐shaped ChiNP in a nanoscale size range (14.75–56.74 nm). Incorporation of nanofiller af
Summary This study investigated the antifungal features of sodium alginate (Alg) 1% combined with lemongrass essential oil (LGO) 0.25%, 0.5% and 0.75% as a Pickering emulsion coating to control Penicillium digitatum and P . italicum , identified as citrus fruit pathogens. Cellulose nanofibers 0.24%, 42.55 ± 9.34 nm, were selected as a stabiliser. Confocal laser scanning microscopy and Fourier‐transform infrared spectroscopy were used to analyse the droplet size and morphology and chemical intera
Abstract The application of edible films can be an alternative solution for maintaining the quality of post-harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)-based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on bot
Summary There is growing interest towards the functional properties and health benefits of both probiotics and paraprobiotics. In this investigation, probiotic bacterial cells (viable and non‐viable Lactiplantibacillus plantarum IS‐10506) were incorporated into alginate‐(Alg) based edible films. Confocal laser scanning microscopy was used to confirm the presence of probiotic bacteria in the Alg matrix. The addition of probiotic cells (1 × 10 9 cells/mL) was found to improve the performance of Al
Abstract Indonesia is the fourth most populous country in the world with a diverse array of traditional food, including main dishes, snacks, and indigenous beverages. The paper aims to explore the cultural significance, historical and philosophical perspectives, production, physicochemical properties, recent development studies, and the safety, shelf life and microbiological aspect of wajik , a traditional Javanese food. Wajik originated during the Majapahit era in Central and East Java and is s
Abstract Indonesia, a country with diverse cultures, possesses a rich variety of cultural heritage. The aim of this review is to discuss the culture of lepet considering its ethnic perspective, preparation and consumption, nutritional and functional properties, safety, and future outlook aspects. Lepet , a traditional Javanese dish, consists of sticky rice, grated young coconut, coconut milk, cowpea, and salt. It is wrapped in young coconut leaves with a specific pattern, boiled, soaked, and the
Abstract Effect of steam cooking (SC) on resistant starch (RS) content, pasting properties, and structure of modified taro starch granule was studied. Modified starch was prepared by two cycles of autoclaving followed by cooling at 4, and -20°C. The RS content was significantly higher (p < 0.05) after SC treatment as compared with native taro starch. All modified starches tend to be more stable to SC and heat- and shear-resistant of pasting characteristic which was confirmed by RVA viscograme
