Author/Authors :
Fahma, Farah Department of Agroindustrial Technology - Faculty of Agricultural Engineering and Technology - IPB University (Bogor Agricultural University) - Gedung Fateta - Kampus IPB Dramaga - Bogor, Indonesia , Nur Fauzan, RM Muhammad Department of Agroindustrial Technology - Faculty of Agricultural Engineering and Technology - IPB University (Bogor Agricultural University) - Gedung Fateta - Kampus IPB Dramaga - Bogor, Indonesia , Sunarti, Titi Candra Department of Agroindustrial Technology - Faculty of Agricultural Engineering and Technology - IPB University (Bogor Agricultural University) - Gedung Fateta - Kampus IPB Dramaga - Bogor, Indonesia , Sugiarto Department of Agroindustrial Technology - Faculty of Agricultural Engineering and Technology - IPB University (Bogor Agricultural University) - Gedung Fateta - Kampus IPB Dramaga - Bogor, Indonesia , Halim, Abdul Faculty of Life and Environmental Sciences - University of Tsukuba - Tsukuba - Ibaraki, Japan , Lin, Kuan- Hsuan Faculty of Life and Environmental Sciences - University of Tsukuba - Tsukuba - Ibaraki, Japan , Hu, Donghao Faculty of Life and Environmental Sciences - University of Tsukuba - Tsukuba - Ibaraki, Japan , Enomae, Toshiharu Faculty of Life and Environmental Sciences - University of Tsukuba - Tsukuba - Ibaraki, Japan
Abstract :
The production of antimicrobial sachet from silica-alginate-nanocellulose
composite beads as carrier materials with the addition of nanocellulose (0,
1, 3, 5%) as nanofiller and cinnamon essential oil (CEO) as antimicrobial
agent was investigated. The nanocellulose was isolated from oil palm
empty fruit bunches by mechanical treatment using a combination of
ultrafine grinding and ultrasonication. The produced composite beads
were observed by scanning electron microscopy (SEM), Fourier transform
infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), and
x-ray diffraction (XRD) analysis. The produced composite beads with
5% nanocellulose (BDCN5) was more compact and spherical than others.
Meanwhile, the produced antimicrobial sachets were performed with
release characteristic and antimicrobial tests. The antimicrobial sachet
with the addition of nanocellulose showed the cinnamon essential oil was
significantly released from beads for 60 min and had a high inhibitory effect.
Almost all microorganisms tested by BDCN5 showed a high inhibitory
effect, 5.43% for inhibiting Escherichia coli, 5.19% for Salmonella sp,
3.36% for Aspergillus sp, and 8.72% for Staphylococcus aureus.
Keywords :
Antimicrobial sachet , Cinnamon essential oil , Composite beads , Food safety , Nanocellulose
