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Antibacterial activity of modified sago starch-alginate based edible film incorporated with lemongrass (Cymbopogon citratus) oil

Murad, Maizura and Ariffin, Fazilah and Mohd Hani, Norziah and Abd Karim, Alias (2008) Antibacterial activity of modified sago starch-alginate based edible film incorporated with lemongrass (Cymbopogon citratus) oil. International Food Research Journal, 15 (2). pp. 233-236. ISSN 1985-4668; ESSN: 2231-7546

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Official URL: http://www.ifrj.upm.edu.my/volume-15-2008.html

Abstract

Antibacterial effect of modified sago starch-alginate edible film incorporating lemongrass oil at various concentrations was studied. Edible films were prepared from a mixture of modified sago starch and alginate. Lemongrass oil (0.1 - 0.4%, v/w) and glycerol (0 and 20%, w/w) were incorporated in the films to act as natural antimicrobial agent and plasticizer, respectively. The films were characterized for antibacterial activity against food pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Enteritidis and Staphylococcus aureus. The edible film exhibited antibacterial activity against Escherichia coli O157:H7 and Salmonella Enteritidis by using agar diffusion assay method. For films tested against Escherichia coli O157:H7, the zone of inhibition increased significantly (p < 0.05) with addition of lemongrass oil at all levels both in the presence and absence of glycerol. The films also significantly (p < 0.05) inhibited the growth of Salmonella enteritidis only with 0.4% lemongrass oil (in the presence and absence of glycerol). However, the films containing lemongrass oil did not show any inhibition effect on Staphylococcus aureus.

Item Type:Article
Keyword:Edible film; Sago starch; Alginate; Lemongrass oil; Antibacterial activity
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Faculty of Food Science and Technology, Universiti Putra Malaysia
ID Code:764
Deposited By: Yusfauhannum Mohd Yunus
Deposited On:26 Nov 2008 20:22
Last Modified:03 Jun 2015 09:03

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