Title of article :
Fabrication of Cassava Starch/Mentha piperita Essential Oil Biodegradable Film with Enhanced Antibacterial Properties
Author/Authors :
Marvizadeh ، Mohammad Mehdi Young Researchers and Elite Club - Islamic Azad University, Damghan Branch , Tajik ، Arash Kazan Federal University , Moosavian ، Vajihesadat Food Biopolymer Research Group, Food Science and Technology Department - Islamic Azad University, Damghan Branch , Oladzadabbasabadi ، Nazila Food Biopolymer Research Group, Food Technology Division - School of Industrial Technology - University Sains Malaysia , Mohammadi Nafchi ، Abdorreza Food Biopolymer Research Group, Food Technology Division - School of Industrial Technology - University Sains Malaysia
Abstract :
In this study, an edible film is prepared using Mentha piperita essential oil (MPEO) plasticized by sorbitol and glycerol in cassava starch matrix by the solution intercalation process. The effects of MPEO addition on the color, and antimicrobial activity (Staphylococcus aureus and Escherichia coli), as well as the barrier properties of active films were investigated. MPEO was incorporated into cassava starch biodegradable films at different level (1- 3%, w/w). A low level of MPEO can obviously increased the water vapor permeability (WVP) of cassava starch/MPEO films. When the MPEO contents varied from 0-3% w/w, the lightness (Lvalue) decreased from 95.63 to 89.17 while the a* value increased from 0.15 to 0.82. The cassava film showed antimicrobial properties against S. aureus and E.coli by using agar diffusion method. These findings showed that Mentha piperita essential oil has a good potential to be added to cassava to make antimicrobial coating or film for food and non-food packaging.
Keywords :
Active film , Antimicrobial Activity , Food Packaging , water vapor permeability
Journal title :
Journal of Chemical Health Risks
Journal title :
Journal of Chemical Health Risks
