Pranoto, Y., Rakshit, S. K., Salokhe, V. M.
Antimicrobial effect of chitosan edible film incorporating garlic oil (GO) was compared with conventional food preservative potassium sorbate (PS) and bacteriocin nisin (N) at various concentrations. This activity was tested against food pathogenic bacteria namely Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Listeria monocytogenes and Bacillus cereus. Mechanical and physical properties were characterized and Fourier Transform Infrared (FTIR) was also performed to determine functional groups interactions between the matrix and added agent. Incorporation of GO up to levels at least 100 μl/g, PS at 100 mg/g or N at 51,000 IU/g of chitosan were found to have antimicrobial activity against S. aureus, L. monocytogenes, and B. cereus. At these levels, the films were physically acceptable in term of appearance, mechanical and physical properties. GO components did not affect the physical and mechanical properties of chitosan films as it did not have any interaction with the functional groups of chitosan as measured by FTIR.
Efek antimikrobia lapisan chitosan yang digabungkan dengan garlic oil (GO) dapat dimakan dibandingkan dengan pangan konvensional berbahan pengawet potassium sorbate (PS) dan bacteriocin nisin (N) pada konsentrasi tertentu. Kegiatan ini dilakukan untuk melawan bakteri patogen makanan bernama Escherichia coli, Staphylococcus aureus, Salmonella typhymurium, Listeria monocytogenes, dan Bacillus cereus. Kandungan mekanik dan fisik digolongkan dan Fourier Transform Infrared (FTIR) juga disajikan untuk menentukan interaksi kelompok fungsional antara matriks dan bahan tambahan. Penggabungan GO paling sedikit sampai 100 μl/g, PS pada 100 mg/g, atau N pada 51000 IU/g chitosan ditemukan sebagai aktivitas antimikrobia untuk melawan S. aureus, L. monocytogenes, dan B. cereus. Pada tingkat ini, lapisan tersebut secara fisik dapat diterima dalam aturan persetujuan, properties mekanik dan fisik. Komponen GO tidak mempengaruhi properties mekanik dan fisik lapisan chitosan selama tidak ada interaksi apapun dengan kelompok fungsional chitosan yang diukur dengan FTIR.