Mohammadi Leila, Wardana Ata Aditya, Tanaka Fumina, Tanaka Fumihiko
Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia.
Int J Biol Macromol. 2024 Nov;281(Pt 4):136511. doi: 10.1016/j.ijbiomac.2024.136511. Epub 2024 Oct 12.
Sodium Alginate has a high demand and is favored for food packaging; however, this film typically exhibits poor antimicrobial activity. In this study, sodium alginate film containing peppermint essential oil, Japanese rice vinegar, or a combination of both, is used to analyze antimicrobial, mechanical, structural, and optical properties. The scanning electron microscopy (SEM) technique is utilized to observe the film's surface and cross-section homogeneity. The addition of peppermint essential oil and Japanese rice vinegar to the alginate film solution improves fungal growth and spore germination prevention. Unlike the film containing vinegar, the film with peppermint essential oil shows the lowest transparency. It also has the lowest tensile strength and exhibits the highest elongation at break and water vapor permeability. Conclusively, the film containing a combination of vinegar and essential oil indicates moderate values. According to AFM topography, the film with a mix of essential oil and vinegar has a smoother, more homogeneous surface than other films. Our results prove that combining vinegar and oil with sodium alginate film is an ideal choice. This combination significantly improves the performance of food packaging.
海藻酸钠需求量大，且常用于食品包装；然而，这种薄膜通常抗菌活性较差。在本研究中，含有薄荷精油、日本米醋或两者组合的海藻酸钠薄膜被用于分析其抗菌、机械、结构和光学性能。利用扫描电子显微镜（SEM）技术观察薄膜的表面和横截面均匀性。在海藻酸钠薄膜溶液中添加薄荷精油和日本米醋可改善对真菌生长和孢子萌发的抑制作用。与含醋的薄膜不同，含薄荷精油的薄膜透明度最低。它还具有最低的拉伸强度，表现出最高的断裂伸长率和水蒸气透过率。总之，含醋和精油组合的薄膜各项性能指标适中。根据原子力显微镜（AFM）形貌分析，含精油和醋混合物的薄膜表面比其他薄膜更光滑、更均匀。我们的结果证明，将醋和油与海藻酸钠薄膜相结合是一个理想的选择。这种组合显著提高了食品包装的性能。
