Open AccessModification of Poly Lactid Acid (PLA)/Chitosan with cinnamon essential oil for antibacterial applications
Author(s) -
Sri Suryani,
Teuku Rihayat,
N Nurhanifa,
Shafira Riskina
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/830/4/042017
Subject(s) - food packaging , antimicrobial , chitosan , food science , shelf life , active packaging , composite number , electrospinning , essential oil , lactic acid , antibacterial activity , materials science , food industry , food preservation , bacterial growth , chemistry , chemical engineering , bacteria , composite material , organic chemistry , biology , polymer , engineering , genetics
The active packaging material used for the manufacture of food packaging that has antimicrobial properties. The purpose of this research is to inhibit the growth of microorganisms on food surfaces, to improve nutritional quality and to extend the shelf life of food and reduce the environmental impact of packaging. The preparation is done Cinnamon essential oil (CEO) is a natural antimicrobial being investigated for food packaging as a substitute for synthetic chemicals due to consumer concerns over food safety. In this study, lactic acid poly (PLA) and chitosan were successfully modified with essential oil (CEO) at concentrations (1.5%, 2%, 2.5%, and 3% v/v) that formed composite fibres with using a simple electrospinning method. The morphology of the composite fibres can be seen from PLA / CS-CEO-2.5 showing good stability of the CEO so that the antimicrobial activity is increased compared to other blends. PLA / CS-CEO fibre shows a high level of long-term inactivation against Escherichia coli and Staphylococcus aureus due to the CEO’s ongoing release, indicating that advanced PLA / CS-CEO fibres have great potential for active food packaging applications.