Sains Malaysiana 51(2)(2022): 485-494

http://doi.org/10.17576/jsm-2022-5102-13

Preparation and Characterization of Sodium Alginate-Based Edible Film with Antibacterial Additive using Lemongrass Oil

 (Penyediaan dan Pencirian Filem Boleh Dimakan Berasaskan Natrium Alginat dengan Bahan Tambah Antibakteria menggunakan Minyak Serai)

FARHANA OTHMAN¹*, SITI NURDALILI IDRIS¹, NOR ATIKAH HUSNA AHMAD NASIR¹ & MOHD AZIZI NAWAWI²

¹Faculty of Applied Sciences, Universiti Teknologi MARA, 02600 Arau, Perlis, Malaysia

²Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor Darul Ehsan Malaysia

Received: 26 October 2020/Accepted: 15 June 2021

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.

Keywords: Antibacterial properties; edible film; lemongrass essential oil; mechanical properties; sodium alginate

ABSTRAK

Filem natrium alginat pada pelbagai kepekatan gliserol (0.4, 0.6 dan 0.8% v/v) disediakan dan dicirikan. Ketebalan, keterlarutan air (WS), kadar penghantaran wap air (WVTR), kekuatan tegangan (TS), pemanjangan pada waktu rehat (EB) dan Young’s Modulus (YM) filem adalah dipengaruhi oleh jumlah gliserol yang ditambah. Antara filem ini, filem yang mengandungi gliserol rendah (0.4% v/v) menunjukkan WS, WVTR yang lebih baik dan TS tertinggi berbanding dengan kepekatan yang lain. Filem natrium alginat yang mengandungi minyak pati serai (LEO) disediakan untuk mengkaji ciri anti-bakteria pada empat patogen bawaan makanan biasa: B. subtilis, S. aureus, E. coli dan P. aeruginosa dengan menggunakan ujian disk-difusi. Perencatan tertinggi ditunjukkan oleh E. coli (21 mm/rentan), B. subtilis (18 mm/perantaraan), S. aureus (16 mm/perantaraan) dan P. aeruginosa (13.5 mm/tahan). Penggabungan LEO sebagai agen anti-bakteria semula jadi dalam pembuatan filem telah mengembangkan potensi sebagai pembungkusan aktif, tetapi cirinya dapat diubah, terutama sifat penghalang air.

Kata kunci: Ciri antibakteria; ciri mekanikal; filem boleh makan; minyak pati serai; natrium alginat

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*Corresponding author; email: farhana2876@uitm.edu.my