Effect of Laurus nobilis L. oil, Nigella sativa L. oil and oleic acid on the antimicrobial and physical properties of subsistence agriculture: the case of cassava/pectin based edible films

Abstract

Edible film is a packaging system that can eliminate or inhibit spoilage and pathogenic microorganisms, as carriers of antimicrobial compounds. It constitutes an approach for incorporating plant oils. In this study, antimicrobial activity, mechanical, barrier properties of cassava starch/pectin composite film have been studied by incorporating it with 1.5% of various types of oils (Laurus nobilis L. oil, Nigella sativa L. oil and oleic acid) as a natural antibacterial agent against pathogenic bacteria: Escherichia coli, Salmonella enteritidis, Staphylococcus aureus and Pseudomonas aeruginosa based on the clear inhibition zone exhibited which is evaluated in film. The suitable ratio of cassava starch/pectin at (1.5:1.5%w/v) has been used for film-forming solution throughout the experiment. Glycerol (1.5%v/w) is added to the blending compositions which act to maintain film integrity and to avoid pores and crack. Thickness and colour of films are affected (P<0.05) by the incorporated with various types of oils. The effects of various types of oils on the mechanical and barrier properties have been investigated. Tensile strength of the films is significantly decreased (P<0.05), while the elongation significantly increased, also the water vapour permeability and solubility in the water significantly decreased. The overall effect of novel L. nobilis L. oil followed by N. sativa L. oil is greater than oleic acid and control sample.