Innovation in Adding Natural Antimicrobial Agents to Improve the Physicochemical Performance of Konjac-Glucomann-Based Edible Films

Document Type : Original Article

Authors

1 Department of Food Technology and Agriculture Product, Faculty of Agriculture, Science and Technology, Warmadewa University, P.O. Box: 80235, Denpasar, Indonesia

2 Faculty of Agriculture, Kyushu University, P.O. Box: 819-0395, Fukuoka, Japan

3 Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, P.O. Box: 50100, Chiang Mai, Thailand

4 Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, P.O. Box: 819-0395, Fukuoka, Japan

5 Department of Preservation Technology Research on Agricultural Products, Vietnam Institution of Agricultural Engineering and Postharvest Technology, P.O. Box: 10000, Ha Noi, Vietnam

6 Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, P.O. Box: 819-0395, Fukuoka, Japan• Department of Preservation Technology Research on Agricultural Products, Vietnam

7 Department of Agrotechnology, Faculty of Agriculture, Science and Technology, Warmadewa University, P.O. Box: 80235, Denpasar, Indonesia

Abstract

Edible Film made from natural and edible ingredients has emerged as a promising alternative to conventional packaging. This study aims to investigate the physicochemical properties of edible films consisting of konjac glucomannan, natural antimicrobial ingredients, and glycerol. Konjac-glucomann-based edible film (KEF) has emerged as an alternative to eco-friendly packaging. However, challenges related to mechanical strength, elasticity, and microbial resistance still need to be addressed. The edible film was prepared by combining konjac glucomannan flour (0.3 %) with 2 % thyme, cinnamon, and clove oils, along with 0.5 % chitosan, in an acidic solution. The edible konjac glucomannan film was tested for its characteristics in treatment without glycerol and with glycerol 1 %. Analysis of its physicochemical properties includes measurements of thickness, color, structure, moisture content, elongation, tensile strength, surface hydrophobicity, solubility in water, water vapor transmission rate, water vapor permeability, Fourier transform infrared spectroscopy, thermogravimetric analysis, and transmission. The results of the study show that KEF, a natural antimicrobial ingredient, and glycerol have good physicochemical properties. The addition of glycerol increases the flexibility and elasticity of KEF, reducing its tensile strength and mechanical properties. The addition of essential oils such as thyme, cloves, and cinnamon increases the antimicrobial activity of KEF, making it effective for food applications. The novelty of this study lies in the incorporating of natural antimicrobial agents to enhance the physicochemical performance of KEF. Research to develop edible films that do not affect food sensory is a challenge for the future. 

Keywords

Main Subjects

References

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