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Mechanical, Physical and Antimicrobial Characterization of Edible Films Based on Alginate and Chitosan Containing Garlic Oil
Author(s) -
Pranoto Yudi,
Rakshit Sudip Kumar,
Salokhe Vilas Mahadeo
Publication year - 2005
Publication title -
developments in chemical engineering and mineral processing
Language(s) - English
Resource type - Journals
eISSN - 1932-2143
pISSN - 0969-1855
DOI - 10.1002/apj.5500130511
Subject(s) - chitosan , listeria monocytogenes , antimicrobial , ultimate tensile strength , agar , chemistry , food science , staphylococcus aureus , agar diffusion test , food packaging , permeability (electromagnetism) , chemical engineering , bacteria , materials science , organic chemistry , composite material , biochemistry , biology , genetics , membrane , engineering
Antimicrobial edible films based on alginate and chitosan were made by incorporating garlic oil (GO) as a natural agent. With incorporation of GO up to 0.4% there was a decrease in tensile strength and elongation at break, and slight increase in water vapor permeability. Alginate and chitosan films containing GO at levels of 0.2% and 0.1%, respectively are shown to have an inhibitory effect on Staphylococcus aureus and Listeria monocytogenes by using agar diffusion assay. However, when pieces of the film were added into liquid culture of indicator organism, it was found that the GO‐incorporated alginate film exhibited inhibitory activity against Staphylococcus aureus and Listeria monocytogenes, while chitosan films inhibited all three indicator bacteria. The micrographs show the GO is distributed throughout the matrix and indicate that the change in physical characteristics leads to the changes in mechanical properties and water vapor permeability. These results confirmed that GO has good potential for incorporation into edible films for food applications.