In the quest to enhance food preservation and safety, researchers have turned to innovative solutions that combine traditional ingredients with modern technology. A recent study published in the journal *Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering* (translated as *Majalah Ilmiah Ilmu Pangan, Pertanian Berkelanjutan, dan Teknik Pertanian*) explores the potential of liquid smoke and rosemary extract in creating edible coatings that offer both antimicrobial and antioxidant properties. This research, led by Ibdal Satar from Universitas Ahmad Dahlan, could have significant implications for the food industry, particularly in extending the shelf life of perishable goods and reducing food waste.
Edible coatings are thin films applied to the surface of food products to protect them from physical, chemical, and biological damage. However, these coatings often lack robust antimicrobial and antioxidant properties, which are crucial for maintaining food quality and safety. The study by Satar and his team investigates the use of corn starch (CS) combined with liquid smoke (LS) and rosemary extract (RE) to address these shortcomings.
The researchers tested various formulations of edible coatings, each with different ratios of LS and RE. The formulations were labeled F0 (0:0), F1 (6:0), F2 (4:2), F3 (3:3), F4 (2:4), and F5 (0:6). The quality of these coatings was evaluated based on their antioxidant and antimicrobial activities using the 2-2-diphenyl-1-picrylhydrazyl (DPPH) and total plate count (TPC) methods.
The results were promising. The antioxidant activities of the edible coatings, measured by IC50 values, ranged from 59.49 to 194.55 ppm. The antimicrobial activities were observed to be less than 1 x 105 cfu/g, indicating effective inhibition of microbial growth. Notably, the F4 formulation, which had a 2:4 ratio of LS to RE, exhibited the most favorable properties, with the lowest IC50 value and the highest total phenolic content.
“This study demonstrates that the incorporation of liquid smoke and rosemary extract can significantly enhance the antioxidant and antimicrobial activities of edible coatings,” said Ibdal Satar, the lead author of the study. “The F4 formulation, in particular, showed exceptional performance, suggesting that the optimal ratio of these natural additives can lead to more effective food preservation solutions.”
The implications of this research are far-reaching. In an industry where food waste and spoilage are significant challenges, the development of edible coatings with enhanced properties could lead to more sustainable and efficient food preservation methods. This could not only reduce food waste but also lower the environmental impact associated with food production and distribution.
Moreover, the use of natural additives like liquid smoke and rosemary extract aligns with the growing consumer demand for clean-label and environmentally friendly products. As the food industry continues to seek innovative solutions to meet these demands, the findings of this study could pave the way for new developments in food packaging and preservation technologies.
“This research is a step forward in the quest for sustainable and effective food preservation methods,” added Satar. “By leveraging natural additives, we can create edible coatings that are not only effective but also align with consumer preferences for natural and sustainable products.”
As the food industry continues to evolve, the integration of such innovative solutions could shape the future of food preservation, offering both economic and environmental benefits. The study by Ibdal Satar and his team, published in *Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering*, provides a compelling example of how traditional ingredients and modern technology can come together to address contemporary challenges in food preservation.