(Đồ án hcmute) active packaging based on chitosan and cinnamaldehyde for meat and fruit

MINISTRY OF EDUCATION AND TRAINING

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

CAPSTONE PROJECT

FOOD TECHNOLOGY

Ho Chi Minh City, December, 2020

ACTIVE PACKAGING BASED ON CHITOSAN AND

CINNAMALDEHYDE FOR MEAT AND FRUIT

LECTURER: PhD. NGUYEN VINH TIEN

STUDENT: TRAN THI VAN AN

VU THI THU HUONG

SKL 0 0 8 4 1 4

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HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION

FACULTY FOR HIGH QUALITY TRAINING

GRADUATION PROJECT

CODE: 2021-17116001

Major: FOOD TECHNOLOGY

Student ID: 17116001

Student ID: 17116012

Ho Chi Minh City, December 2020

ACTIVE PACKAGING BASED ON CHITOSAN

AND CINNAMALDEHYDE FOR MEAT AND FRUIT.

Advisor: NGUYEN VINH TIEN, PhD.

TRAN THI VAN AN

VU THI THU HUONG

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom – Happiness

--------

Ho Chi Minh City, December 23th, 2021

GRADUATION PROJECT ASSIGNMENT

Student name: Tran Thi Van An Student ID: 17116001

Student name: Vu Thi Thu Huong Student ID: 17116012

Major: Food Technology Class: 17116CLA

Advisor: Ph.D Nguyen Vinh Tien

1. Project title: Active packaging based on chitosan and cinnamaldehyde for meat and

fruit.

2. Thesis number: 2021 – 17116001

3. Content of the project: Examining the characteristics of chitosan film samples

with varying levels of cinnamaldehyde: UV – Vis absorption spectrum and optical

transmittance, equilibrium moisture content, water uptake, water solubility, tensile

strength, elongation-at-break, water vapor permeability, antioxidant ability, antibacterial

and mold resistance of chitosan – cinnamaldehyde film on meat and fruit.

4. Thesis assignment date: 01/2021

5. Thesis submission date: 12/2021

CHAIR OF THE PROGRAM ADVISOR

(Sign and write full name) (Sign and write full name)

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ACKNOWLEDGEMENTS

First of all, we would like to express our sincere and deep thanks to the teachers in the

Department of Food Technology – Faculty of High Quality Education – University of

Technology and Education of Ho Chi Minh City for their dedication to convey their

knowledge. knowledge during the past four years, creating all conditions for facilities and

equipment to help us complete the thesis in the best way.

In particular, we would like to thank Ph.D Nguyen Vinh Tien who was very dedicated

to help, guide and impart knowledge and experience to help us complete the graduation

thesis on time.

Finally, we would like to thank our family and friends by our side for supporting us,

giving us time to research the topic and wholeheartedly supporting us mentally during the

course of the thesis.

We have tried to research and research to best complete the graduation thesis, but we

are still limited in knowledge and experience, so there are bound to be shortcomings. We

hope to receive the contributions of teachers and friends to improve the topic.

Thank you very much!

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COMMITMENT

We hereby declare that all content presented in the graduation thesis is our own work.

We hereby certify that the contents referenced in the graduation thesis have been correctly

and fully cited in accordance with regulations.

17th December,2021

(Sign and write full name)

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness

--------

Ho Chi Minh City, December 28, 2021

ADVISOR'S EVALUATION SHEET

Student name: Tran Thi Van An

Student name: Vu Thi Thu Huong

Student ID: 17116001

Student ID: 171 16012

Major: Food Technology

Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit.

Advisor: Nguyen V inh Tien, PhD.

EVALUATION

l. Content of the project:

Examining the characteristics of chitosan films with 0 – 9% levels of cinnamldehyde: UV – Vis

absorption spectrum and optical transmittance, equilibrium moisture content, water uptake, water

solubility, tensile strength, elongation – at – break, water vapor permeability, antioxidant activity,

in vitro antibacterial and antifungal activities, and in vivo antifungal activity on limes.

2. Strengths:

A high work load with a wide range of experimental techniques used to characterize the chitosan

films incorporated with 0 – 9% cinnamaldehyde. In vivo antifungal tests of chitosan – 7 – 9%

cinnamaldehyde on limes are promising.

3. Weaknesses: modern characterization techniques (XRD, FTIR, TGA, DSC) were not

utilized to reveal structural changes in chitosan films after incorporating cinnamaldehyde.

4. Approval for oral defense? Approved

5. Overall evaluation: Good

6. Mark: 9.1/10 (in words: nine point one)

Ho Chi Minh City, December 26th, 2021

ADVISOR

(Sign with full name)

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness

--------

Ho Chi Minh City, December 28, 2021

PRE-DEFENSE EVALUATION SHEET

Student name: Tran Thi Van An

Student name: Vu Thi Thu Huong

Student ID: 171 16001

Student ID: 17116012

Major: Food Technology

Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit.

Name of Reviewer: Nguyen Quang Duy, M. Eng.

EVALUATION

1. Content and workload of the project:

Examining the characteristics of chitosan film samples with varying levels of cinnamaldehyde:

UV – Vis absorption spectrum and optical transmittance, equilibrium moisture content, water

uptake, water solubility, tensile strength, elongation – at – break, water vapor permeability,

antioxidant ability, antibacterial and mold resistance of chitosan – cinnamaldehyde film on meat

and fruit.

2. Strengths:

The project has clear objectives and appropriate methods to achieve the results.

The English used in the report is academic and adequate.

The project used modern analytical techniques to obtain and analyze the data.

3. Weaknesses:

The authors should use the word "investigation" instead of "survey" in the report.

The authors should extend the range of CNM concentration.

4. Questions:

Question 1: Why did the authors choose the concentration of CNM solutions in this research from

1 to 9% (v/v)?

Question 2: Why did the authors study the antioxidant activity of CH – CNM films? Do you think

that it would give better results in terms of antioxidant and antimicrobial activities if the

concentration of CNM increased to more than 9% (v/v)?

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4. Approval for oral defense? (Approved or denied) Approved.

5. Overall evaluation: (Excellent, Good, Fair, Poor) Good.

6. Mark: 88 (in words: Eighty – eight).

Ho Chi Minh City, December 27th, 2021

REVIEWER

(Sign with full name)

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THE SOCIALIST REPUBLIC OF VIETNAM

Independence – Freedom– Happiness

--------

Ho Chi Minh City, December 28, 2021

EVALUATION SHEET OF DEFENSE

COMMITTEE MEMBER

Student name: Vu Thi Thu Huong Student ID: 17116012

Major: Food Technology

Project title: Active packaging based on chitosan and cinnamaldehyde for meat and fruit.

Name of Defense Committee Member.

EVALUATION

1. Content and workload of the project:

Examining the characteristics of chitosan film samples with varying levels of cinnamaldehyde:

UV – Vis absorption spectrum and optical transmittance, equilibrium moisture content, water

uptake, water solubility, tensile strength, elongation-at-break, water vapor permeability,

antioxidant ability, antibacterial and mold resistance of chitosan cinnamaldehyde film on meat

and fruit.

2. Strengths:

3. Weaknesses:

.

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