Antibacterial and Antioxidant Activities of Edible Film Incorporated with Silver Nanoparticles Synthesized using Rhizophora mucronata Extract

Abstract

Edible film is an alternative packaging material to replace plastic. Protecting the product from oxidation processes and microbiological activities is one of its functions. One of the biopolymers used for the base of the edible film is fish gelatine from Pangasius sp. skin. Silver nanoparticles from Rhizophora mucronata were added to increase the edible film’s antioxidant and antibacterial ability. This study aims to determine the effect of silver nanoparticles from Rhizophora mucronata on the edible film‘s antioxidant and antibacterial activity. The method used in the research was the experimental method with five treatments of silver nanoparticles from Rhizophora mucronata concentration (0%, 2%, 4%, 6%, 8%). A statistical approach used was Simplex Lattice Design. Antioxidants and antibacterial (Escherichia coli, Salmonella sp. Staphylococcus aureus) of edible films were analysed. The results showed that the different concentrations of silver nanoparticles from Rhizophora mucronata significantly affected edible films’ antioxidant and antibacterial activity. The antioxidant activities of enriched edible film ranged from 41,085% to 66,815%. Weak antibacterial activities of the edible film were recorded for three bacteria species: Salmonella sp. 0.07mm-0.26mm; Escherichia coli 0.215mm-0.575mm; Staphylococcus aureus 0.33mm-0.44mm. The optimum concentration of silver nanoparticles from Rhizophora mucronata was 5.96%.