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

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...

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Main Authors: Farhana Othman,, Siti Nurdalili Idris,, Nor Atikah Husna Ahmad Nasir,, Mohd Azizi Nawawi,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2022
Online Access:http://journalarticle.ukm.my/19139/1/13.pdf
http://journalarticle.ukm.my/19139/
https://www.ukm.my/jsm/malay_journals/jilid51bil2_2022/KandunganJilid51Bil2_2022.html
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spelling my-ukm.journal.191392022-08-01T03:13:34Z http://journalarticle.ukm.my/19139/ Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil Farhana Othman, Siti Nurdalili Idris, Nor Atikah Husna Ahmad Nasir, Mohd Azizi Nawawi, 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. Penerbit Universiti Kebangsaan Malaysia 2022-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/19139/1/13.pdf 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 https://www.ukm.my/jsm/malay_journals/jilid51bil2_2022/KandunganJilid51Bil2_2022.html
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description 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.
format Article
author Farhana Othman,
Siti Nurdalili Idris,
Nor Atikah Husna Ahmad Nasir,
Mohd Azizi Nawawi,
spellingShingle Farhana Othman,
Siti Nurdalili Idris,
Nor Atikah Husna Ahmad Nasir,
Mohd Azizi Nawawi,
Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
author_facet Farhana Othman,
Siti Nurdalili Idris,
Nor Atikah Husna Ahmad Nasir,
Mohd Azizi Nawawi,
author_sort Farhana Othman,
title Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
title_short Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
title_full Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
title_fullStr Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
title_full_unstemmed Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
title_sort preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2022
url http://journalarticle.ukm.my/19139/1/13.pdf
http://journalarticle.ukm.my/19139/
https://www.ukm.my/jsm/malay_journals/jilid51bil2_2022/KandunganJilid51Bil2_2022.html
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score 13.214268