Antimicrobial Starch-Based Film for Food Packaging Application

• Main Authors: Ain Nadirah, Romainor, Chin, Suk Fun, Samuel, Lihan
• Format: Article
• Language: English
• Published: Wiley-VCH GmbH 2022
• Subjects: QD Chemistry
• Online Access: http://ir.unimas.my/id/eprint/46262/1/Starch%20St%20rke%20-%202021%20-%20Romainor%20-%20Antimicrobial%20Starch%E2%80%90Based%20Film%20for%20Food%20Packaging%20Application.pdf; http://ir.unimas.my/id/eprint/46262/; https://onlinelibrary.wiley.com/doi/full/10.1002/star.202100207; https://doi.org/10.1002/star.20210020

Sago starch (Metroxylan sago) modified with polyvinyl alcohol (PVA)incorporated with citric acid as an antimicrobial agent at the optimized ratioof 5:8:15 (%, w v–1 ) for starch: PVA: citric acid is synthesized. Thestarch-citrate film presents antimicrobial activity against the pathogenic foodborne bacteria Salmonella thypimurium (S. thypimurium), Escherichia coli (E.coli) (O157:H7), and Listeria monocytogenes (L. monocytogenes) and foodfungus Aspergillus spp. and Rhizopus spp. The studies showed that 98–99%of food borne bacteria growth and 87–99% of fungal growth can be inhibited.Qualitative assessment of food shelf-life reveals that the starch-citrate film ismore efficient to inhibit the microbial growth in cake and bread samplescompared to commercial food wrappers, as the film can extend the shelf-lifeof the food products (10 days for cake and 40 days for bread). The potential application of this starch-citrate film as antimicrobial and eco-friendlybio-based food packaging application is therefore demonstrated