Lemongrass Powder Research Articles

Microencapsulation efficiency of fruit peel phytonutrient-based antimicrobial to mitigate rumen emission using in vitro fermentation technique

This research investigated the protecting properties of polyphenols and flavonoids in phytonutrient pellets formulated from lemongrass powder and mangosteen peel (LEMANGOS pellets) through the microencapsulation and named microencapsulated LEMANGOS (mLEMANGOS). For this purpose, the effects of mLEMANGOS supplementation at various R:C ratios of 60:40 and 20:80 were evaluated and compared with monensin (antibiotic) supplementation under an in vitro study technique. Treatments were randomly assigned in a 2 × 4 × 2 factorial arrangement in a completely randomised design consisting of factors A: R:C ratios (60:40 and 80:20), factor B: mLEMANGOS supplementation (0, 2, 4, and 6% DM), and factor C: monensin supplementation (0 and 20% DM). There was an interaction between the R:C ratio and both mLEMANGOS and monensin supplements on the in vitro gas production kinetics, ruminal by-product fermentation, methane production, and rumen microbial population (p < 0.001, 0.01, 0.05). Results indicated that each supplementation influenced the gas production kinetics, while there was decreased cumulative gas production in the mLEMANGOS supplemented. Consequently, the supplemented group buffered ruminal pH and increased the in vitro dry matter degradability (IVDMD) and ammonia nitrogen (NH3-N) concentrations. Moreover, the additional treatment of mLEMANGOS supplementation (6% DM at R:C ratios of 60:40 and 20:80) significantly reduced the number of Methanobacteriales to 53.5% and 50.4% after 24 h, respectively. Results from those supplements can reduce methane production to 99.2% and 97.9% (p < 0.001), respectively. This research suggests that phytonutrient-based antimicrobial in the mLEMANGOS supplement could potentially be used as ruminant feed additives and as antimicrobial substances. HIGHLIGHT Microencapsulated LEMANGOS was formulated by biopolymer using green technique to retain the phytonutrients and their long-term release. The mLEMANGOS supplementation (at 6% of total DM) can be used as a synthetic bio-antibiotic for inhibiting methanogens-archaea population. The mLEMANGOS supplementation (at 6% of total DM) can enhance rumen nutrients degradability, ruminal end-products, and mitigate methane production.

Combination effects of phytonutrient pellet and lemongrass (Cymbopogon citratus) powder on rumen fermentation efficiency and nutrient degradability using in vitro technique.

Phytonutrients (PTN) namely saponins (SP) and condensed tannins (CT) have been demonstrated to assess the effect of rumen fermentation and methane mitigation. Phytonutrient pellet containing mangosteen, rambutan, and banana flower (MARABAC) and lemongrass including PTN, hence these plant-phytonutrients supplementation could be an alternative plant with a positive effect on rumen fermentation. The aim of this experiment was to evaluate the effect of supplementation of MARABAC and lemongrass (Cymbopogon citratus) powder on in vitro fermentation modulation and the ability to mitigate methane production. The treatments were arranged according to a 3 × 3 Factorial arrangement in a completely randomized design. The two experimental factors consisted of MARABAC pellet levels (0%, 1%, and 2% of the total substrate) and lemongrass supplementation levels (0%, 1%, and 2% of the total substrate). The results of this study revealed that supplementation with MARABAC pellet and lemongrass powder significantly improved gas production kinetics (P < 0.01) and rumen fermentation end-products especially the propionate production (P < 0.01). While rumen methane production was subsequently reduced by both factors. Additionally, the in vitro dry matter degradability (IVDMD) and organic matter degradability (IVOMD) were greatly improved (P < 0.05) by the respective treatments. MARABAC pellet and lemongrass powder combination showed effective methane mitigation by enhancing rumen fermentation end-products especially the propionate concentration and both the IVDMD and IVOMD, while mitigated methane production. The combined level of both sources at 2% MARABAC pellet and 2% lemongrass powder of total substrates offered the best results. Therefore, MARABAC pellet and lemongrass powder supplementation could be used as an alternative source of phytonutrient in dietary ruminant.

Determination of different spice powder levels for soft cheese based on milk

This study aims to evaluate and determine the most optimal level of addition spice powder to soft cheese based on milk. The spice powders used are cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus), and turmeric (Curcuma longa L.) with the following treatment; T0: soft cheese without added spices powder; T1: soft cheese + 1% cinnamon powder; T2: soft cheese + 2% cinnamon powder; T3: soft cheese + 3% cinnamon powder; T4: soft cheese + 1% lemongrass powder; T5: soft cheese + 2% lemongrass powder; T6: soft cheese + 3% lemongrass powder; T7: soft cheese + 1% turmeric powder; T8: soft cheese + 2% turmeric powder; T9: soft cheese + 3% turmeric powder. The study design used a completely randomized design with three replications. Variables measured including pH, color (L*, a*, b*), total solids, and antioxidant activities using/via DPPH scavenging activity (2,2-diphenyl-picrylhydrazyl). The soft cheese pH ranged from 5.60–6.26, with T0 was the lowest and T3 had the highest value. Total solids ranged from 38.87–66.77%, with T1 was the lowest and T3 had the highest value. Antioxidant activities ranged from 37.96–72.43%, with T0 was the lowest and T9 had the highest value. Soft cheese showed L* value 66.58–80.31, with T9 was the lowest and T0 had the highest value; a* value 3.47–12.44, with T6 was the lowest and T9 had the highest value; b* value 12.35–25.95, with T0 was the lowest and T9 had the highest value. Results were analyzed using analysis of variance and Duncan’s Multiple Range Test. Based on the results, it can be concluded that the level addition of 3% spice powder was the most optimal level for soft cheese, with the highest pH, total solids, antioxidant activity, redness, and yellowness.

Physical Quality of Lemongrass Powder (Cymbopogon citratus L.) From Microwave Oven Drying

Serai dapur (Cymbopogon citratus L.) dapat dikenal sebagai tanaman herbal yang memiliki banyak manfaat. Selain itu, serai dapur juga dapat digunakan untuk memberikan cita rasa yang khas pada suatu masakan. Penggunaan serai pada suatu makanan dapat dilakukan secara langsung dalam keadaan segar ke dalam masakan. Penggunaan serai dapur dalam bentuk yang segar dapat dikatakan kurang praktis dan tidak dapat disimpan dalam waktu yang lama. Hal yang dapat dilakukan untuk memperpanjang masa simpan serai salah satunya adalah dengan cara mengolah serai segar menjadi bubuk serai. Oleh karena itu, salah satu penanganan yang tepat untuk memperoleh mutu produk dengan kualitas baik dan mengurangi kerusakan yaitu dengan cara melakukan proses pengeringan menggunakan microwave. Tujuan dari penelitian ini adalah untuk mengetahui mutu fisik bubuk serai dapur hasil pengeringan microwave dan mempelajari hubungan daya microwave dan durasi penepungan yang berbeda terhadap mutu fisik bubuk serai dapur. Hasil penelitian menunjukan kadar air serai segar berkisar 85,928 – 87,208 % sedangkan kadar air bubuk serai dapur berkisar 5,876 – 9,728%. Serai dapur yang sudah melalui proses pengeringan dan penepungan selanjutnya dilakukan proses pengayakan menggunakan ayakan 60 mesh. Bubuk serai dapur yang lolos ayakan kemudian diukur mutu fisiknya. Mutu fisik bubuk serai dapur yang dihasilkan yaitu mutu fisik bubuk serai yang dihasilkan yaitu memiliki tingkat kecerahan (L) berkisar antara 78,48-90,87 ; tingkat kemerahan (a) berkisar antara -0,49 sampai – 1,45; tingkat kekuningan (b) berkisar antara 0,22 – 3,62; densitas curah berkisar antara 0,41 – 0,48 g/cm3; aktivitas air berkisar antara 0,33-0,40. Berdasarkan hasil analisis statistik, mutu fisik bubuk serai dapur dengan kombinasi perlakuan terbaik diperoleh pada perlakuan perbedaan daya microwave.

The Effect of Adding Lemongrass Leaf Powder (Cymbopogon Citratus) to the Diet as a Natural Supplement on Some Productive Traits and Oxidation Indicators in Broiler (Ross 308)

The experiment aimed to demonstrate the effect of feeding vitamin E and lemongrass (Cymbopogon citratus) to broiler chickens on production performance and physiology. 144 chicks were obtained and randomly assigned to four treatments, each with three replications and 12 birds in each replication. First and foremost, there is no addition to the control group. The second treatment T2 included 300 mg of vitamin E per kilogram of feed; the third treatment T3 included 5 g of lemongrass powder per kilogram of feed; and the fourth treatment T4 included 10 g of lemongrass powder per kilogram of feed. The following characteristics were investigated in the experiment: broiler weight gain rate; dressing percentage without edible giblets; dressing percentage with edible giblets; relative weights of edible giblets; estimation of fat oxidation in tissues by measuring the amount of Malondialdehyde in the liver; percentage of free fatty acids (FFA); and peroxide values (P.V) found in liver tissue. When compared to the control treatment, the fourth and third treatments were significantly superior (P≤0.05) in the rate of weight gain, while the second, third, and fourth treatments excelled in dressing percentage with edible giblets and without edible giblets, and there was no significant difference in the relative weights of edible giblets.

Effect of adding different levels of lemongrass powder to diets on the productive performance of broilers chicken

This study was conducted at the University of Baghdad / College of Agricultural Engineering Sciences to show the effect of adding lemongrass leaf powder (Cymbopogon citratus) and vitamin C to broiler diets at different levels on the productive traits of broilers. This experiment was conducted in the poultry field (Abu Ghraib) / Department of Animal Production / Agricultural Engineering Sciences/ for a period from 10/15/2021 to 11/26/2021 for a period of (42 days). The study used 240 unsexed commercial hybrids (Ross 308) of one-day-age chicks. They were randomly assigned to 6 treatments and 4 replicates for each treatment (10 chicks/duplicate). The experimental treatments were as follows: Control treatment T1 (feed without supplement), treatment T2 (add lemongrass 2 g/kg feed), T3 (add lemongrass 4g/kg feed), T4 (add lemongrass 6g/kg feed), treatment T5 (add lemongrass 8g/kg feed), Treatment T6 (add vitamin C 0.5 g/kg feed). Suppose we noted no differences between the addition treatments and the control treatment during the experiment period in the productive traits. In that case, we note that there are no significant differences between all the additional treatments compared to the control treatment despite their arithmetic differences. Keywords: lemongrass, broiler, productive traits

Lemongrass Powder in Bio-Bs Effervescent Formulation of Lombok Island Local Isolate on Viability and Amount of Bacillus Sphaericus Toxin Crystal Protein for Control of Anopheles sp. Larvae

Bio Formula – BS effervescent (Bio- Bacillus sphaericus) is an Effervescent powder-shaped formula that is easy to use by the public. Lombok's local effervescent bio-BS isolated formula has a weakness in terms of smell. The results from the literature search that fragrant lemongrass has a distinctive smell and can kill Aedes aeygpti, but scientific data has not been obtained about the ability of fragrant lemongrass to kill Anopheles Sp in the form of larvae and mosquitoes. The study aimed to find out the effect of the combination formulation of Bio-BS Effervescent local isolate Lombok Island with the addition of lemongrass powder for viability and the amount of toxin crystal protein Bacillus sphaericus. This research method is exploratory and experimental in the laboratory with the design of Post Test Only Control Group Design. The study used six treatment formulations. Samples of Anopheles sp larvae research in Batu Layar lagoon, West Lombok regency and pelur lagoon in Peringgesela, East Lombok regency and from the results of colonization of larvae. The independent Variable is a combination formulation of Bio-BS Effervescent isolated locally from Lombok Island with the addition of fragrant lemongrass powder. The dependent variable is the mortality of Larvae Anophels Sp, Viability of B. Sphaericus, and Amount of Toxin Protein Production of B. Sphaericus. The larvae death rate, the concentration of cells/endospores, and the number of repeats in each container are then tabulated and analyzed using Probit Analysis with the help of MINITAB 16 software. B. sphaericus viability data and the amount of endospore toxin protein crystal production were descriptively analyzed.

Evaluating nutritional values for lemongrass (Cymbopogon citratus) herb tea formulation used in tea bags

Tea is the second-most popular beverage engrossed after water. This study intends to formulate a herb tea using Cymbopogan citratus (lemongrass) in tea bags and evaluate its phytochemical and nutritional values. Lemongrass tea is abundant in energy, protein, carbohydrate fiber, and sodium. The method of making lemongrass tea is straightforward to prepare. It is prepared using lemongrass powder, mint leaf powder, dried ginger powder, and cardamom powder, then packed in the tea bag and dipped into hot water. Lemongrass tea boosts the immune system and detoxifies the body and it includes organic antioxidants and anti-inflammatory properties that can help prevent free radicals in the human body when consumed daily. Alkaloids, flavonoids, saponins, quinones, and tannins are among the active ingredients found in lemongrass plants. These chemicals provide antibacterial, antioxidant, pain relieving, cough and cold relief, stomach acid reduction, and aromatherapy effects due to their distinct and fresh aroma.

Effect of lemongrass powder on hyperlipidemia compared to Orlistat using experimental animals

Effect of lemongrass powder on hyperlipidemia compared to Orlistat using experimental animals

Phytochemical Composition and Pharmacological Potential of Lemongrass (Cymbopogon) and Impact on Gut Microbiota

Phytochemicals are versatile plant secondary metabolites with therapeutic properties. In this review, we explore lemongrass’s phytochemistry and pharmacological potential (Cymbopogon) as well as its impact on gut microbiota. Lemongrass is well-known for its antioxidant, anti-microbial, anti-inflammatory, anti-hypertensive, anti-diabetic, anti-mutagenicity, anxiolytic properties, and for its hypoglycemic and hypolipidemic activities. Therefore, it is widely used in pharmaceuticals, food, feed, and the cosmetics industry. Lemongrass contains phenolic metabolites (including phenolic acids, flavonoids, stilbenes, and lignans), terpenoids, and alkaloids, which are potent bioactive ingredients. Lemongrass is a precious medicinal plant. Furthermore, lemongrass phytochemicals are considered potential agents to improve health by establishing a balanced gut ecosystem. Lemongrass is considered a quintessential food and feed additive at the industrial level, since there are no issues with residue or toxins. Lemongrass powder and essential oils are used to modulate the gut ecosystem by generating anti-microbial, anti-inflammatory, and antioxidant responses, increasing the optimum nutrient absorption in the gut system. This review will further explore lemongrass’s phytochemical, pharmacological, and therapeutic potential.

Comparative Effect of Lemon Grass Powder (Cympobogon Citrates) and B.T. Bacteria on Perdition of Rice Beetle (Sitophillus Oryzae)

The rice weevil is considered one of the important insects on stored grains. The aim of the current study was to find death and repellant effect of both lemon grass(Cympobogon citrates) and bacterial preparations(Bacillus theuringensis) on Sitophillus oryzae , Where the results of the study indicated , Where the highest rate of killing of larvae was after two weeks reach 100% for the treatment bacteria at two concentrations ,while the treatment by lemongrass was 33.33% on concentration 10% . The highest rate of expulsion for adults was 100% after 48 hours of treatment of lemongrass and the bacterial preparation with concentrations 10 and 5 % Respectively, as for the treatment of expulsion of the insect larvae the study indicated that the highest percentage of expulsion was 100% after two hours of treatment with the powder and bacteria, for both concentrations of the two treatments. Keywords: Bacillus thurengensis , Cympobogon citrates , Sitophillus oryzae

Physical Quality of Kitchen Lemongrass Powder (Cymbopogon citratus L.) Result of Convection Oven Drying

Serai merupakan salah satu tanaman rumput yang dapat dibudidayakan di Indonesia. Serai dapur memiliki manfaat sebagai pengharum makanan dengan cara pengolahannya langsung dimasukan ke masakan. Bagian serai yang digunakan sebagai pengharum makanan yaitu batang dan daun. Penggunaan serai dapur dapat dikembangkan penggunaannya jika melakukan pengolahan dengan baik. Salah satu cara pengolahannya dengan menjadi bubuk serai dapur agar memiliki masa simpan lebih lama dan praktis. Proses yang dilakukan untuk dijadikan bubuk serai dapur yaitu proses pengeringan dengan menggunakan oven secara konveksi. Tujuan penelitian ini adalah mengetahui proses pengeringan serai dapur menggunakan oven konveksi dengan pengaruh perbedaan suhu dan durasi pengeringan serta menentukan mutu fisik bubuk serai dapur. Hasil penelitian ini yaitu kadar air pada bubuk serai dapur memperoleh nilai &lt;12% dengan mutu fisik warna kecerahan (L) pada suhu 60℃ dan durasi pengeringan 22 jam memperoleh nilai tertinggi 76,05. Nilai warna kemerahan (a) tertinggi sebesar 5,88 pada suhu 80℃ dan durasi 20 jam. Nilai warna kekuningan (b) tertinggi 16,23 pada suhu 60℃ dan durasi 22 jam. Densitas curah tertinggi 0,54 g/cm3 pada suhu 70℃ dan durasi 22 jam. Daya serap air tetinggi 5,44 ml/g pada suhu 60℃ dan durasi 18 jam. Sudut tumpukan tertinggi 40,69˚ pada suhu 60℃ dan durasi 18 jam.

Mutu teh celup dengan campuran bubuk sereh (Cymbopogon citratus) dan bubuk kelor (Moringa oleifera)

Moringa is one of potential raw material of herbal tea. Moringa tea had disadvantage is a off-flavour aroma. The addition of lemongrass hopefully can reduce the off-flavour aroma and improve the quality of tea. This research aimed to determine the effect of mixing lemongrass powder and moringa powder on the quality of teabags. The method that used in this study was complete randomized design (CRD) that was treatment P1 = 100% moringa leaf powder: 0% lemongrass powder; P2 = 80% moringa leaf powder: 20% lemongrass powder; P3 = 60% moringa leaf powder: 40% lemongrass powder; P4 = 40% moringa leaf powder : 60% lemongrass powder and P5 = 20% moringa leaf powder : 80% lemongrass powder. The data were analyzed using analysis of variance at a level of 5% and if there were real differences, tests continued using the LSD (least significant difference) at the same level. Based on the results of the analysis, it is known that the treatment has a significant effect on chemical quality (antioxidant activity, moisture content, and pH) and organoleptics (color and aroma), while it has no significant effect on the organoleptic taste in teabags. The best treatment for the chemical quality of teabags is produced by P2 treatment (80% moringa powder: 20% lemongrass powder) with antioxidant activity of 88.64%; moisture content of 6.44% and pH of 6.0. The best treatment for the organoleptic quality of hedonic tea bag color is produced by P2 treatment (80% Moringa powder: 20% lemongrass powder) with a value of 3.55 (like criteria) and for hedonic teabag aroma produced by P5 treatment (20% moringa leaf powder: 80 % lemongrass powder) with a value of 3.45 (rather like criteria).

Effect Adding Different Levels of Lemongrass Leaves Powder to the Dietary on the Meat Traits of Broilers

This study was conducted in broiler field / college of Agriculture/ Tikrit University during 9-4 to 14-5-2019 to know the effect of adding lemongrass leaves powder to the dietary on meats traits of broilers. 135 chicks Ross-308 were distributed randomly to three treatments, each treatment divided into three replicates (15 birds per replicate). T1 was standard treatment; T2 and T3 were added 1g and 2g of lemongrass per one kg of diet, respectively. The results showed a significant decrease (P≤0.05) in T2 compared with other treatments in cooking loss and water holding capacity, otherwise, T2 increased significantly (P≤0.05) in the thawing loss compared with T1, the treatments did not differ significantly in the dripping loss. T2 and T3 increased significantly in protein percentage compared with T1, while these treatments were decreased significantly (P≤0.05) compared with T1 in the fat and moisture percentages, the per cent of meat ash did not differ significantly among treatments. The Peroxide Value, Thiobarbituric acid and Free Fatty Acids significantly increased (P≤0.05) in T2 and T3 compared with T1. The percentage of all fatty acids like linoleic, oleic, stearic, palmitic and linolenic increased significantly (P≤0.05) in T2 and T3 compared with T1. We conclude from this study that adding lemongrass powder to broiler diets improved most of the physical and chemical traits of meat.

Komparasi senyawa volatil dalam serai wangi secara proximate analysis

Proximate as an initial analysis to detect the percentage of volatile compounds in citronella as an antioxidant and citronella waste can be made activated charcoal to purify waste such as used cooking oil. The purpose of this study was to compare the volatile compounds contained in citronella powder and charcoal. The analytical method used is Proximate Analysis. The lemongrass powder was put in an oven at 500oC for 24 hours to get charcoal. The test results showed that there was a decrease in the content of volatile compounds after making citronella charcoal by 46.88% in wet conditions and 61.02% in dry conditions. However, after citronella was added to virgin coconut oil (VCO) 10% w/w increased the volatile percentage to 100% for charcoal and 99.98% for powder with 0.9% moisture in both citronella.

Formulation and evaluation of eco-friendly handmade herbal mosquito repellent cone

A mosquito belongs to the insect-family Culicidae, order Diptera, suborder Nematocera and class Insecta. Mosquito act as vector which carries many disease causing parasites and viruses. Preventing mosquito spread is immensely necessary to stop spread of various contagious diseases. Now days, uses of plant based mosquito repellent have increased as synthetic repellents contains many noxious chemicals which can cause possible toxicity like skin toxicity and causes swelling, redness, itching and many health problems. The herbal mosquito repellent cones were prepared by using saw dust, cow dung, gum acacia, neem powder, eucalyptus powder and lemon grass powder. Lemon grass has insecticidal property. Saw dust increases the combustion. Gum acacia act as binder. Cow dung shows antioxidant and mosquito repellent property. Neem has mosquito repellent property. Herbal mosquito repellent cone were prepared by hand rolling method. The evaluation parameters of herbal mosquito repellent cone contain burning time (min), smoke visibility, odor, irritation test, ash weight (g.) and mosquito repellent activity. The formulation LNC containing lemon grass powder along with neem powder and cow dung in equal ratio shows best activity and maximum effectiveness in reducing mosquito number in comparison with all other formulations. In present study, the powders used in formulation were herbal based and eco-friendly and producing no side-effect on use. Here an attempt has been made to find out the novel formulation of different herbal plant powders containing alone and with combination for mosquito repellent cone.

Characteristics of simplicia ginger (Zingiber officinale) and lemongrass (Cymbopogon citratus) powder by different drying method

This study aimed to produce qualified simplicia of ginger and lemongrass powder by determining water content, antioxidant activity, and the characteristic of color and aroma. Two stages of drying were conducted, namely, the conventional method using open-air sun drying and the oven method with a temperature of 50°C for 24 hours. The method used to determine water content was based on SNI 01-2891-1992, and antioxidant activity was determined using the UV. VIS spectrophotometry method. The data were analyzed according to descriptive analysis. The results indicated that the simplicia ginger and lemongrass powder in the oven drying method resulted in lower moisture content, higher antioxidant activity, stronger aroma quality, and lighter color compared to the conventional drying. The water content of ginger and lemongrass powder was 6.75% and 7.2% in oven drying, while the conventional methods were 7.25% and 10.15%, respectively. The antioxidant activity of ginger and lemongrass powder in oven drying was 65.12% and 51.63%, while the conventional methods were 62.41% and 50.05%, respectively. Based on this study, it can be concluded that the simplicia of ginger and lemongrass powder indicated the better characteristics and quality with the oven drying method at 50°C for 24 hours compared to the conventional method using open-air sun drying.

레몬그라스 분말을 첨가한 설기떡의 항산화 활성 및 품질 특성

레몬그라스 분말을 첨가한 설기떡의 항산화 활성 및 품질 특성

Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic

The present study was carried out to evaluate lemongrass's antimicrobial activities and probiotic cultures' viability in frozen yogurt. The yogurt was prepared with two different commercial starters of probiotics [Lactobacillus acidophilus (LA-5), Bifidobacterium lactis (BB-12)], incorporation with Streptococcus thermophiles and two various concentrations of lemongrass powder or extract (0.5% and 1%). The data showed that lemongrass extract inhibited all microorganisms' growth at a concentration of 36 µl/mL for fungi species (Aspergillus niger, Aspergillus flavus and Penicillium spp.) and 48 µl/mL for bacteria species (Pseudomonas fluorescens, aeruginosa, fragi and Aeromonas hydrophila, caviae, sobria). Lemongrass powder or extract produced an alternative, stable color and stable quality of yogurt during frozen storage. Sensory evaluation of frozen yogurt with lemongrass powder 0.5% had acceptable quality characteristics with higher antioxidant effect (Thiobarbituric acid values 1.02 mg malonaldehyde /kg) after 30 days of frozen storage. The viability loss during frozen storage of commercial probiotic cultures Lactobacillus acidophilus (LA-5) and Bifidobacterium lactis (BB-12) decreased between 0.7, 1.15 and 0.76, 1.36 log CFU/g, respectively in all treatments. The population of these microorganisms remained above 105 CFU/g

Influence of the lemongrass powder and polybutylene succinate on the properties of biocomposite films based on poly (lactic acid)

The purpose of this research was to develop biocomposite films based on Poly (lactic acid); PLA, Polybutylene succinate; PBS and lemongrass powder; LE as a natural filler by twin-screw extruder and blow film extruder. The aim was to study the influences of LE and PBS on the physical and mechanical properties of biocomposite films. This work varied the weight percentage of PBS at 0, 10, and 20 wt% and varied the content of LE at 0, 2.5, 5.0, 7.5, and 10 wt%. The biocomposite films were characterized for physical properties (Color parameter and %UV transmittance), chemical properties (Fourier Transform Infrared Spectroscopy; FT-IR), mechanical properties (Tensile test), aging test at room temperature, and field testing. The mechanical properties of biocomposite films showed the addition of PBS into the PLA matrix increased the tensile strength and %elongation of biocomposite films by ~ 2–7 MPa and 1–2%, respectively. However, when increasing the amount of LE, the tensile strength and %elongation decreased. The color of the biocomposite films with the lemongrass powder gives a yellow-green shade, while ΔE of biocomposite film increases with a higher content of LE. The addition of LE improved the UV-light resistance properties of biocomposite film which is beneficial as a low %UV transmittance is important to prevent weeds growth. The %UV transmission of biocomposite films was reduced with increasing percentage of LE. Moreover, the biocomposite films after aging found that the color parameter and %UV transmittance only degraded less than 5%. This work, therefore, can be applied to agricultural products such as mulch film, while being biodegradable which could significantly reduce the agriculture plastic waste.