Yanti Nur Arfa, Ahmad Sitti Wirdhana, Ramadhan La Ode Ahmad Nur, Walhidayah Taufik, Mamangkey Jendri
Department of Biology, Faculty of Mathematics and Natural Science, Halu Oleo University, Kendari 93232, Southeast Sulawesi, Indonesia.
Department of Chemistry, Faculty of Mathematics and Natural Science, Halu Oleo University, Kendari 93232, Southeast Sulawesi, Indonesia.
Polymers (Basel). 2021 Oct 16;13(20):3570. doi: 10.3390/polym13203570.
Bacterial cellulose (BC) based on sago liquid waste has been developed to be used as food packaging. This study investigated the physicochemical and mechanical properties of modified BC film and its application as food packaging. The modified BC film performed carboxymethyl cellulose (CMC) as a stabilizer and glycerol as a plasticizer. Films were prepared by casting technique using BC as the primary material and composites with various concentrations of CMC and glycerol (0.5%, 1%, and 1.5%, /). BC film was applied as the packaging of meat sausage, and the quality of meat sausage was measured based on weight loss, moisture content, pH, protein content, and total microbial count. The addition of CMC and glycerol influences the physical and mechanical properties of BC composites film. The best mechanical properties of edible BC film were collected by adding 1% CMC and 1% glycerol with a tensile strength of 17.47 MPa, elongation at a break of 25.60%, and Young's modulus of 6.54 GPa. FTIR analysis showed the characteristic bands of BC, and the addition of CMC and glycerol slightly changed the FTIR spectrum of the composites. The utilization of modified BC-based sago liquid waste film as the packaging of meat sausage could maintain sausage quality during 6 days of storage at room temperature. Therefore, edible BC film has the potential to be used as food packaging.
以西米废液为原料的细菌纤维素（BC）已被开发用作食品包装材料。本研究调查了改性BC薄膜的物理化学和机械性能及其作为食品包装的应用。改性BC薄膜使用羧甲基纤维素（CMC）作为稳定剂，甘油作为增塑剂。通过流延技术制备薄膜，以BC作为主要材料，并与不同浓度的CMC和甘油（0.5%、1%和1.5%，/）制成复合材料。将BC薄膜用作肉肠的包装材料，并基于重量损失、水分含量、pH值、蛋白质含量和总微生物计数来测量肉肠的品质。CMC和甘油的添加会影响BC复合薄膜的物理和机械性能。通过添加1%的CMC和1%的甘油，可获得具有最佳机械性能的可食用BC薄膜，其拉伸强度为17.47 MPa，断裂伸长率为25.60%，杨氏模量为6.54 GPa。傅里叶变换红外光谱（FTIR）分析显示了BC的特征谱带，CMC和甘油的添加略微改变了复合材料的FTIR光谱。利用基于西米废液的改性BC薄膜作为肉肠的包装材料，可在室温下储存6天期间保持香肠的品质。因此，可食用BC薄膜有潜力用作食品包装材料。
