Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil
Sodium alginate films at various concentrations of glycerol (0.4, 0.6, and 0.8% v/v) were prepared and characterized. The thickness, water solubility (WS), water vapor transmission rate (WVTR), tensile strength (TS), elongation at break (EB) and Young’s Modulus (YM) of the films were affected by the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2022
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| Online Access: | http://journalarticle.ukm.my/19139/ http://journalarticle.ukm.my/19139/1/13.pdf |
| _version_ | 1848814759602814976 |
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| author | Farhana Othman, Siti Nurdalili Idris, Nor Atikah Husna Ahmad Nasir, Mohd Azizi Nawawi, |
| author_facet | Farhana Othman, Siti Nurdalili Idris, Nor Atikah Husna Ahmad Nasir, Mohd Azizi Nawawi, |
| author_sort | Farhana Othman, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Sodium alginate films at various concentrations of glycerol (0.4, 0.6, and 0.8% v/v) were prepared and characterized. The thickness, water solubility (WS), water vapor transmission rate (WVTR), tensile strength (TS), elongation at break (EB) and Young’s Modulus (YM) of the films were affected by the amount of glycerol added. Among these films, the film containing lower glycerol (0.4 % v/v) presents better WS, WVTR, and the highest TS compared to other concentrations. Sodium alginate films containing lemongrass essential oil (LEO) were prepared to examine its antibacterial properties on four common foodborne pathogens: B. subtilis, S. aureus, E. coli, and P. aeruginosa using Disc-diffusion assay. The highest inhibition was shown by E. coli (21 mm/susceptible), B. subtilis (18 mm/intermediate), S. aureus (16 mm/intermediate), and P. aeruginosa (13.5 mm/resistant). The incorporation of lemongrass essential oil as a natural antibacterial agent in the film formulation has developed its potential to be used as an active packaging with improved physical properties, especially water barrier properties. |
| first_indexed | 2025-11-15T00:39:11Z |
| format | Article |
| id | oai:generic.eprints.org:19139 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:39:11Z |
| publishDate | 2022 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:191392022-08-01T03:13:34Z http://journalarticle.ukm.my/19139/ Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil Farhana Othman, Siti Nurdalili Idris, Nor Atikah Husna Ahmad Nasir, Mohd Azizi Nawawi, Sodium alginate films at various concentrations of glycerol (0.4, 0.6, and 0.8% v/v) were prepared and characterized. The thickness, water solubility (WS), water vapor transmission rate (WVTR), tensile strength (TS), elongation at break (EB) and Young’s Modulus (YM) of the films were affected by the amount of glycerol added. Among these films, the film containing lower glycerol (0.4 % v/v) presents better WS, WVTR, and the highest TS compared to other concentrations. Sodium alginate films containing lemongrass essential oil (LEO) were prepared to examine its antibacterial properties on four common foodborne pathogens: B. subtilis, S. aureus, E. coli, and P. aeruginosa using Disc-diffusion assay. The highest inhibition was shown by E. coli (21 mm/susceptible), B. subtilis (18 mm/intermediate), S. aureus (16 mm/intermediate), and P. aeruginosa (13.5 mm/resistant). The incorporation of lemongrass essential oil as a natural antibacterial agent in the film formulation has developed its potential to be used as an active packaging with improved physical properties, especially water barrier properties. Penerbit Universiti Kebangsaan Malaysia 2022-02 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/19139/1/13.pdf Farhana Othman, and Siti Nurdalili Idris, and Nor Atikah Husna Ahmad Nasir, and Mohd Azizi Nawawi, (2022) Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil. Sains Malaysiana, 51 (2). pp. 485-494. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid51bil2_2022/KandunganJilid51Bil2_2022.html |
| spellingShingle | Farhana Othman, Siti Nurdalili Idris, Nor Atikah Husna Ahmad Nasir, Mohd Azizi Nawawi, Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| title | Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| title_full | Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| title_fullStr | Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| title_full_unstemmed | Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| title_short | Preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| title_sort | preparation and characterization of sodium alginate-based edible film with antibacterial additive using lemongrass oil |
| url | http://journalarticle.ukm.my/19139/ http://journalarticle.ukm.my/19139/ http://journalarticle.ukm.my/19139/1/13.pdf |