Effect of addition of antibacterial compound from kelor leaves extract (Moringa oleifera Lam) to foodborne pathogen bacteria activity on crosslinked bioplastic poly(vinyl alcohol)/starch

• Main Authors: Mandala, W. C. R., Saepudin, E., Nizardo, N. M.
• Format: Conference Proceeding
• Language: English
• Subjects: Antibacterial materials; Bacteria; Biodegradability; Biodegradable materials; Citric acid; Crosslinking; Food; Food packaging; Food packaging industry; Mechanical properties; Polymers; Polyvinyl alcohol; Safety; Thermal stability
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0010360

The packaging for food is an essential factor in food production, carrying the function for protection of the quality of food and its safety. Food packaging materials with sufficient thermal stability, mechanical strength, and antibacterial characteristics are required in the safety of food and to expand the expiration of food in the packaging, especially from food contamination by foodborne bacteria. Currently, petroleum-based plastics are used for food packaging industry. However, this type of plastic is non-degradable and can cause a more serious environmental problem. Therefore, biodegradable plastic with the addition of antibacterial is needed. PVA/starch crosslinked bioplastic may be used as a food packaging material because it is cheap, biodegradable and have excellent mechanical properties. Kelor (Moringa oleifera) leaf has an antibacterial ability due to its active compounds such as tannin and flavonoid. Kelor leaf is also nontoxic, abundant, and easy to find in Indonesia, making it the right candidate for an antibacterial compound for food packaging plastics. In this research, we examined the antibacterial activity of kelor leaves extract as an additive of bioplastic PVA/starch crosslinked with citric acid.