Preparation and Characterization of Sodium Alginate-Based Edible Film with Antibacterial Additive using Lemongrass Oil

Sodium alginate films at various concentrations of glycerol (0.4, 0.6, and 0.8% v/v) were prepared characterized. The thickness, water solubility (WS), vapor transmission rate (WVTR), tensile strength (TS), elongation break (EB) Young’s Modulus (YM) the affected by amount added. Among these films, film containing lower (0.4 % presents better WS, WVTR, highest TS compared to other concentrations. lemongrass essential oil (LEO) examine its antibacterial properties on four common foodborne pathogens: B. subtilis, S. aureus, E. coli, P. aeruginosa using Disc-diffusion assay. inhibition was shown coli (21 mm/susceptible), subtilis (18 mm/intermediate), aureus (16 (13.5 mm/resistant). incorporation as a natural agent in formulation has developed potential be used an active packaging with improved physical properties, especially barrier properties.