Characterization of corn starch-based edible film incorporated with nutmeg oil nanoemulsion

7th AIC‐ICMR on Sciences and Engineering 2017

自然科学;工业技术

Aisyah, Y.^1 ; Irwanda, L.P.^2 ; Haryani, S.^1 ; Safriani, N.^1

Lect. of Agricultural Product Technology Department, Syiah Kuala University, Banda Aceh

23111, Indonesia^1

Undergraduate Stud. of Agricultural Product Technology Department, Syiah Kuala University, Banda Aceh

23111, Indonesia^2

关键词: Anti-bacterial activity;    Corn starch;    Edible films;    Nanoemulsion;    Staphylococcus aureus;    Strength and elongations;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/352/1/012050/pdf
DOI  :  10.1088/1757-899X/352/1/012050

来源: IOP

【 摘 要 】

This study aimed to formulate corn starch-based edible films by varying concentrations of nutmeg oil nanoemulsion and glycerol. Furthermore, the resulted edible film was characterized by its mechanical properties and antibacterial activity. The edible films were made using corn starch, nutmeg oil nanoemulsion, and glycerol. Concentrations of nutmeg oil nanoemulsion were 1%, 2%, and 3%, and glycerol were 10%, 20%, and 30%. Results indicated that the increase of nutmeg oil nanoemulsion concentration could increase the film thickness. However, the nutmeg oil had no effect on the film tensile strength and elongation. Glycerol had no effect on the film tensile strength. The best treatment of the corn starch-based film was obtained by adding 1% of nutmeg oil and 30% of glycerol, yielding a tensile strength of 18.73 Kgf/mm2, elongation of 69.44% and thickness of 0.0840. The addition of 1% nutmeg oil nanoemulsion has been able to inhibit the growth of two types of the bacteria tested (Staphylococcus aureus and Escherichia coli).