Abstract
This study was performed to evaluate the potency of papaya leaves extract (PLE) to improve the characteristics of cornhusk as packaging material for glutinous-rice snack (GRS). The reductions of total plate counts (TPC), total yeast and mold counts (TYMC), and Aspergillus flavus-parasiticus counts on PLE-treated cornhusks after 24 h were in the range of 0.2-1.2 log CFU/cm 2 when compared with the hot water-treated cornhusk, and retained the loads below 2 log CFU/cm 2 during 14 days of storage. PLE decreased water vapor transmission rate of the cornhusk and increased elongation without reducing tensile strength significantly. There were reductions of TPC, TYMC, and Aspergillus flavus-parasiticus counts of GRS ranging from 0.4-2.3 log CFU/g when wrapped in PLE-treated cornhusks during storage. Development of GRS rancidity was minimized when wrapped in PLE-treated cornhusks. PLE could be incorporated into the cornhusk to improve its characteristics, and controls microbial contamination of GRS while retarding the rancidity.
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