Utilization of Bacterial Cellulose and Ginger Essential Oil for Producing Antibacterial Edible Films Based on Chitosan Ahmad Zaki Mubarok*, Alvin Bowen Wijaya
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya
Corresponding author email: ahmadzaki[at]ub.ac.id
Abstract
Edible films offer a promising alternative to traditional plastic packaging. Developing an edible film with desirable characteristics requires a proper combination of matrix, filler, and bioactive compounds. However, chitosan-based films often have limited antibacterial activity and low water resistance. To address these limitations, the incorporation of bacterial cellulose and essential oils has emerged as a potential solution. This study focuses on developing a chitosan-based edible film containing varying concentrations of bacterial cellulose (BC) derived from kombucha fermentation and ginger essential oil (GEO), aiming to enhance the film^s mechanical, physical, and antibacterial properties. The variations in BC and GEO concentrations significantly affected the film^s thickness, water vapor permeability, solubility, and tensile strength, but showed no effect on elongation at break. The optimal formulation was the film containing 30% SCOBY BC and 0.5% GEO, which combined good mechanical and physical properties with moderate antibacterial activity.
