Cassava Starch Edible Film Incorporated with Lemongrass Oil: Characteristics and Application

Abstract

The objective of this research is to evaluate the effect of the addition of lemongrass essential oil (LGO) on the characteristics and antimicrobial properties of cassava starch based films. Edible films were prepared from a mixture of cassava starch and glycerol. LGO was added to edible films as natural antimicrobial agent. There was a reduction in tensile strength of edible film because of incorporation of LGO. The presence of LGO also caused to a reduction in roughness of the edible film. The experimental results showed that Trichoderma and Penicillium was not appear upon the film until the third day of incubation. Meanwhile, the use of edible films containing LGO as antimicrobial agents caused to a reduction in microbial counts of meat during storage.

Properties and Food Packaging Applications of Solvent Casting‐Made Starch‐Based Films Incorporated with Essential Oils: A Review

“…Ugalde et al [96] Cassava starch Lemongrass Beef • Reduced microbial counts during storage. Dani Supardan et al [97] Corn starch Clove, cinnamon Beef • Reduced microbial populations and improved color stability at the end of the storage period.…”

Effect on the Properties of Edible Starch-Based Films by the Incorporation of Additives: A Review

“…Caetano et al [ 120 ] showed that the antioxidant and antibacterial activities of cassava starch films with essential oregano oil were effective and that such films showed protection against ground beef oxidation up to the third day of storage. The use of cassava starch films mixed with lemongrass essential oil resulted in a lower microbial meat count throughout the storage [ 116 , 121 ].…”

Biobased polymer resources and essential oils: a green combination for antibacterial applications

“…Particularly, interesting active antimicrobial films have been designed to inhibit the growth of pathogenic microorganisms using starch derivatives in combination with EOs (Table 4). The latter was effective against a multitude of microorganisms such as Listeria monocytogenes, [168][169][170] Staphylococcus aureus, 110,168,[171][172][173][174] Salmonella enterica, 169,174 Escherichia coli, 110,170,[172][173][174] Trichoderma harzianum, 172 Penicillium expansum, 175 Bacillus cereus, 172 Enterobacter sp., 172 Pseudomonas aeruginosa, 172 Botryodiplodia theobromae Pat., 176 Leuconostoc mesenteroides, 177 Pseudomonas fluorescens 177 and Shewanella putrefaciens. 177 In most of the investigated cases, an increase in the concentration of EOs promotes the inhibition of bacterial growth.…”