Antimicrobial Starch‐Based Film for Food Packaging Application

Sago starch (Metroxylan sago) modified with polyvinyl alcohol (PVA) incorporated with citric acid as an antimicrobial agent at the optimized ratio of 5:8:15 (%, w v–1) for starch: PVA: citric acid is synthesized. The starch‐citrate film presents antimicrobial activity against the pathogenic food bor...

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Bibliographic Details
Published in:Starch - Stärke 2022-03, Vol.74 (3-4), p.n/a
Main Authors: Romainor, Ain Nadirah, Chin, Suk Fun, Lihan, Samuel
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
antimicrobial
Antimicrobial activity
Antimicrobial agents
Aspergillus
bio‐based
Bread
Citric acid
Coliforms
E coli
Escherichia coli
Food
Food packaging
Food preservation
Listeria monocytogenes
Metroxylon sagu
Microorganisms
Polyvinyl alcohol
Rhizopus
Salmonella
Salmonella Typhimurium
Shelves
Starch
starch‐based films
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Summary:Sago starch (Metroxylan sago) modified with polyvinyl alcohol (PVA) incorporated with citric acid as an antimicrobial agent at the optimized ratio of 5:8:15 (%, w v–1) for starch: PVA: citric acid is synthesized. The starch‐citrate film presents antimicrobial activity against the pathogenic food borne bacteria Salmonella thypimurium (S. thypimurium), Escherichia coli (E. coli) (O157:H7), and Listeria monocytogenes (L. monocytogenes) and food fungus Aspergillus spp. and Rhizopus spp. The studies showed that 98–99% of food borne bacteria growth and 87–99% of fungal growth can be inhibited. Qualitative assessment of food shelf‐life reveals that the starch‐citrate film is more efficient to inhibit the microbial growth in cake and bread samples compared to commercial food wrappers, as the film can extend the shelf‐life of the food products (10 days for cake and 40 days for bread). The potential application of this starch‐citrate film as antimicrobial and eco‐friendly bio‐based food packaging application is therefore demonstrated. A homogeneous and translucent antimicrobial starch‐based is prepared from sago starch. It can be used for antimicrobial packaging to extend the shelf‐life of bakery products.
ISSN:0038-9056
1521-379X
DOI:10.1002/star.202100207