Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil

Farhana Othman, and Siti Nurdalili Idris, and Nor Atikah Husna Ahmad Nasir, and Mohd Azizi Nawawi, (2022) Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil. Sains Malaysiana, 51 (2). pp. 485-494. ISSN 0126-6039

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Official URL: https://www.ukm.my/jsm/malay_journals/jilid51bil2_...

Abstract

Sodium alginate films at various concentrations of glycerol (0.4, 0.6, and 0.8% v/v) were prepared and characterized. The thickness, water solubility (WS), water vapor transmission rate (WVTR), tensile strength (TS), elongation at break (EB) and Young’s Modulus (YM) of the films were affected by the amount of glycerol added. Among these films, the film containing lower glycerol (0.4 % v/v) presents better WS, WVTR, and the highest TS compared to other concentrations. Sodium alginate films containing lemongrass essential oil (LEO) were prepared to examine its antibacterial properties on four common foodborne pathogens: B. subtilis, S. aureus, E. coli, and P. aeruginosa using Disc-diffusion assay. The highest inhibition was shown by E. coli (21 mm/susceptible), B. subtilis (18 mm/intermediate), S. aureus (16 mm/intermediate), and P. aeruginosa (13.5 mm/resistant). The incorporation of lemongrass essential oil as a natural antibacterial agent in the film formulation has developed its potential to be used as an active packaging with improved physical properties, especially water barrier properties.

Item Type:Article
Keywords:Antibacterial properties; Edible film; Lemongrass essential oil; Mechanical properties; Sodium alginate
Journal:Sains Malaysiana
ID Code:19139
Deposited By: ms aida -
Deposited On:26 Jul 2022 04:53
Last Modified:01 Aug 2022 03:13

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