Document Type : Original Article
Authors
1
Jl Terompong no 24 Tanjung Bungkak
2
Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka 819-0395, Japan.
3
Faculty of Agro-industry Chiang Mai University, 239, Chiang Mai 50200, Thailand
4
Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka 819-0395, Japan
5
Faculty of Agriculture, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka 819-0395, Japan. International Research Fellow of Japan Society for Promotion of Science (JSPS), Postdoctoral Fellowship for Research in Japan (Standard)
6
Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka 819-0395, Japan
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• Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744, Motooka, Nishi-ku, Fukuoka-shi, Fukuoka 819-0395, Japan • Department of Preservation Technology Research on Agricultural Products, Vietnam
8
Warmadewa University. Jl Terompong no 24 Tanjung Bungkak
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, but the challenges related to mechanical strength, elasticity, and microbial resistance still need to be addressed. The edible filming method uses a conventional method in which konjac-glucomannan flour, by 0.3%, is combined with 2% thyme, cinnamon, and clove oil, along with 0.5% chitosan, into 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 is an innovation in the addition of natural antimicrobial agents that can improve the physicochemical performance of KEF. Research to develop edible films that do not affect food sensory is a challenge for the future.
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