Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Membranes

Bambang Nurhadi¹  Siti Nurmilah¹  Isfari Dinika¹  Gemilang Lara Utama¹  Nanang Masruchin²  Roostita Lobo Balia³ 

[1] Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21, Jatinangor 45363, Indonesia;Research Center for Biomass and Bioproducts, National Research and Innovation Agency of Indonesia (BRIN), Cibinong 16911, Indonesia;Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer 21, Jatinangor 45363, Indonesia;

关键词: antimicrobial;    cassava peel;    edible film;    fermentation;    starch;    whey;   

DOI  :  10.3390/membranes12060636

来源: DOAJ

【 摘 要 】

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm², WVP of 3.41 × 10⁻¹⁰·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10⁻¹⁰·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

【 授权许可】

Unknown