Garlic essential oil as an edible film antibacterial agent derived from Nagara sweet potato starch applied for packaging of Indonesian Traditional Food - Dodol

Abstract

Edible film as food packaging is an alternative solution to maintain Dodol quality and prevent to decay during storage. Commonly, edible films were prepared from starch-based materials. Nevertheless, the edible film which only made from starch has a limitation due does not provided antibacterial properties. Therefore, this study aims to synthesis and characterize of edible film from Nagara sweet potato with addition of garlic essential oil which applicated for Kandangan Dodol packaging. Synthesis of edible film was carried by prepared starch derived Nagara sweet potato by extraction. Garlic essential oil was added with various concentrations (0%, 0.25%, 0.5%, 0.75% v/v total). Furthermore, the edible film was characterized to determine the effect of the concentration of garlic essential oil extract on thickness, water absorption, air solubility, and mechanical properties of the edible film, as well as the application of edible film on Kandangan Dodol to determine the stored life time. Edible film with the addition of 0.75% garlic essential oil has a thickness of 0.1 mm with resistance and solubility to water of 50.53% and 39.46%., respectively. The presence of garlic essential oil in edible film has an important role to maintain the quality of Kandangan Dodol on antibacterial activity.

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

“…Peaks in this range indicate the stretching vibration of hydroxyl group (OH) and amino group (NH) symmetrical and asymmetrical CH bonds in the polymer structure. This is in accordance with the study of Sihombing et al [62], Asdagh et al [60], and Bahram et al [63]. Furthermore, a reduction in the peak intensities of the hydroxyl group stretching (approximate peaks in the range of 3300-3400 cm −1 ) was noted in both control and RF-PEO edible films.…”

Fabrication and Characterization of ZnO Nanoparticles-Based Biocomposite Films Prepared Using Carboxymethyl Cellulose, Taro Mucilage, and Black Cumin Seed Oil for Evaluation of Antioxidant and Antimicrobial Activities

“…For this reason, free water molecules do not interact as strongly with biocomposite films as with composite films alone [74]. On the other hand, the decrease in the value of water uptake with the addition of BCS oil is due to the hydrophobic nature of the essential oil, so the higher the volatile oil content, the lower the absorption of the films to water [75]. These results are consistent with results reported by other researchers on nanocomposites [74,76].…”

Nano-enabled antimicrobial thin films: design and mechanism of action

“…Garlic is another antibacterial rich plant processed in to active packaging film. Sihombing N. et al 99 prepared garlic essential oil-based edible active packaging by coating essential oil film onto the previously plasticized and moulded cassava starch. The film demonstrated high antibacterial activity against Escherichia coli and extended shelf-life.…”