Abstract
The synthesis of polyelectrolyte complexes (PEC) based on chitosan and determination of their antibacterial properties had been conducted. The microstructure of PECs obtained were described by SEM analysis, while inhibition activity of PECs against S. aureus and E. coli was determined by measuring inhibitory zone diameter. Characteristics of chitosan, alginate and κ-carrageenan as natural polymers which non-toxic, biodagradable and safe to eat meet the edible film criteria. Chitosan as a polycationic interacts with alginate and κ-carrageenan as polyanionic under the appropriate conditions to form PEC film. Based on FTIR spectra, it was found that interaction of chitosan and alginate as well as chitosan and κ-carrageenan was an electrostatic interaction. Microstructure study using SEM found that PECs have irregular and fibrous surface structure. Based on their inhibitory activity against S. aureus and E. coli, PECs have the strongest antibacterial activity compared to their original polymer. Therefore, PECs film could be excellent edible film for food coating that protect product from bacterial contamination.
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