Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging.

Nur Arfa Yanti,Sitti Wirdhana Ahmad,Jamili Jamili,Jendri Mamangkey,Taufik Walhidayah,Muzuni Muzuni,La Ode Ahmad Nur Ramadhan

doi:10.3390/polym13203570

Nur Arfa Yanti, Sitti Wirdhana Ahmad + Show 5 more

Open Access

https://doi.org/10.3390/polym13203570

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Journal: Polymers	Publication Date: Oct 16, 2021
Citations: 15	License type: CC BY 4.0

Affiliation: Haluoleo University, Universitas Kristen Indonesia

Abstract

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%, v/v). 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.

Highlights

Plastic has dominated the global market share of packaging material in the last two decades, replacing cans and glass packaging
Bacterial cellulose (BC) is one of the promising biomaterials which can be developed as a food packaging plastic material [6] that is produced by acetic acid bacteria through the fermentation of high carbohydratecontaining substrates such as agricultural and industrial waste [7,8,9]
These results indicated that BC films modified with carboxymethyl cellulose (CMC) and glycerol maintained a constant pH in meat sausages during storage

Summary

Introduction

Plastic has dominated the global market share of packaging material in the last two decades, replacing cans and glass packaging. The recent biodegradable plastics (BPs) development has been developed from bacterial biomass, which is becoming an interesting topic to be studied [3,4,5], mainly to be applied as scaffolding materials, bone tissue engineering, nerve regeneration, blood vessel replacement [4], food industry [4,5], and burn wound dressing [4]. BC is one of the promising biomaterials which can be developed as a food packaging plastic material [6] that is produced by acetic acid bacteria through the fermentation of high carbohydratecontaining substrates such as agricultural and industrial waste [7,8,9]. The BC production is mainly facilitated in the laboratory by non-pathogenic bacteria, such as Acetobacter xylinum [7,8,9,10] and Gluconacetobacter xylinum [11,12]

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