The Formulation and Characterization of Antimicrobial Packaging from Chitosan and Curry Leaf (Murraya Koenigii) Essential Oil for Vegetables Packaging

Abstract

This study formulated chitosan-based antimicrobial films incorporating curry leaf (Murraya koenigii) essential oil using the film casting method. The films were characterized with 0%, 1%, and 2% concentrations of essential oil, and evaluated through physical, mechanical, and biological tests. Physical and mechanical tests included tensile testing, film thickness, pH, and water solubility. The film thickness ranged from 0.04 mm to 0.08 mm, and pH values ranged from 3.84 to 4.93. Water solubility was 22.7%, 20.56%, and 40.17% for films with 0%, 1%, and 2% essential oil, respectively. Tensile strength was assessed alongside antimicrobial properties using the zone of inhibition method against E. coli and Bacillus cereus. The films showed significant inhibition zones for the gram-negative E. coli and minimal inhibition for the gram-positive B. cereus. Shelf-life tests on dwarf pak choi (Brassica rapa chinensis) and baby kailan (Brassica oleracea L.) demonstrated an extended shelf-life of up to 14 days using common storage methods such as on-top placement and wrapping. This study concludes that chitosan-based films infused with curry leaf essential oil exhibit promising antimicrobial properties, making them a viable food packaging material with considerable strength, elongation, and flexibility, effectively inhibiting foodborne pathogens.