Open AccessProduction and characterization of bacterial cellulose-alginate biocomposites as food packaging material
Author(s) -
Sukmiyati Agustin,
Endang Tri Wahyuni,
Suparmo,
Supriyadi Supriyadi,
Muhammad Nur Cahyanto
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).733
Subject(s) - biocomposite , bacterial cellulose , crystallinity , cellulose , materials science , food packaging , ultimate tensile strength , chemical engineering , food science , biopolymer , composite material , chemistry , composite number , polymer , engineering
Biocomposite of bacterial cellulose-alginate has been developed for use as food packagingmaterial. This study aims to understand the physical and mechanical properties of thebiocomposite produced from static fermentation of Gluconacetobacter xylinus InaCCB404 in media supplemented with alginate. The strain was grown in a medium containingalginate at a concentration of 0.4, 0.8, and 1.2% w/v at 30oC for 7 days. The SEM imagesshowed that bacterial cellulose produced in a medium supplemented with alginate had adenser structure of fibril network and a smaller pore size than the control one. Thestructure change was due to interactions through hydrogen bonds between bacterialcellulose and alginate proven by FTIR spectra, resulting in a decrease in crystallinity andcrystallite size of bacterial cellulose. It led to the decrease in tensile and tear strength ofthe resulting biocomposite. Alginate also causes biocomposite to have higher watervapour permeability values.