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In the current investigation, to develop a carrageenan/cornstarch bioplastic production technique suitable for commercial-scale production, an alternative method to the commonly used solvent-casting technique was implemented through a hot-melt extrusion process. Moreover, to enhance the water resistance of the bioplastic and reduce production costs, waste cooking oil (WCO) was used as a substitute for glycerol plasticizer. Various weight ratios of WCO to glycerol (w/w) were used in formulations. All the material ingredients were compounded using a double-screw extruder at 115°C. Subsequently, the resulting extrudate was then cut into resin pellets, followed by hot compression to produce bioplastic film samples. The film samples underwent testing for mechanical properties, water resistance, biodegradability, chemical structure and morphology. The overall results showed that the addition of WCO improved the tensile properties and water resistance and accelerated biodegradation. These findings were attributed to the presence of ester groups in the polymer structure, the intrinsic hydrophobic nature of WCO and the formation of voids within the film structure, as revealed by Fourier transform infrared spectroscopy and scanning electron microscopy analyses. Based on the findings, the utilization of WCO in carrageenan/cornstarch-based bioplastic production offers potential advantages for commercial applications.

Edible films are biodegradable and environmentally friendly, making them ideal for food packaging; however, they often exhibit low water resistance and poor water vapour barrier properties. This study aims to enhance alginate-based edible films by incorporating ethanol extract from red betel leaves known for their antibacterial properties. The effects of red betel leaf extract on the chemical, physical, and mechanical properties of these films were evaluated, in addition to their antibacterial activity. Concentrations of the extract tested were 0%, 10%, 12.5%, and 15%. The films were assessed for various properties, including moisture content, water vapour transmission rate (WVTR), water solubility, colour, opacity, thickness, tensile strength, and elongation at break. The antibacterial efficacy was tested against Escherichia coli, Staphylococcus aureus, Salmonella enterica,and Pseudomonas aeruginosa. Scanning electron microscopy was used to analyse the impact of the extract on film surface morphology. Adding red betel leaf extract significantly impacted the thickness, WVTR, moisture content, water solubility, colour, and opacity of the films. Notably, incorporating the red betel leaf extract improved the WVTR and water solubility, with the 12.5% concentration showing the greatest antibacterial effectiveness.

This study aims to develop an edible coating based on virgin coconut oil (VCO) nanoemulsion, iota carrageenan and alginate to prolong the shelf life of pindang (mildly salted cooked) fish products. The research involved three stages: material preparation, characterization, and determination of factors and responses for experimental design; parameter optimization to achieve optimal conditions; and application and analysis of pre-and post-coating characteristics of pindang fish. The parameter ranges were 0.5-1.5% for alginate concentration, 0.5-1.5% for iota carrageenan concentration, and 0.5-1.0% for VCO nanoemulsion concentration. The results of this study were an optimized food coating solution that was clear and bright white in colour. Pindang fish coated with this layer showed improved quality in terms of water content (48.46%), weight loss (0.39%), pH (5.84), total volative base (47.01%), salt content (2.9%), appearance (7), texture (7), and slime (7);. At the same time, the total bacterial count remained unchanged (8 log CFU/g), mold count remained unchanged (5 log CFU/g), and the aroma and taste received a score of 6. Thus, this study successfully produced an optimized edible coating that can enhance the quality and extend the shelf life of pindang fish, making it suitable for broader market distribution.

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