The effect of carrageenan-gluten ratio and garlic essential oil concentration on physical, mechanical, and antimicrobial properties of edible film

Abstract Edible film can be made from natural polymers, such as fats, proteins, and polysaccharides. The combination of polysaccharides proteins has the potential to form a film, it improve mechanical properties physical based on complex structure formed. Furthermore, barrier by obstructing water vapour transmission preventing proliferation spoilage microorganisms in food, is important present both hydrophobic substances active compounds extracted essential oils. This research aimed find out best formulation gluten garlic oil physical, mechanical, bacteria-inhibitory edible film. method used this combining carrageenan several concentrations (7,5%; 10%; 12,5%) addition at different (0%, 2%, 4%), then observations were test parameters solubility water, thickness, vapor rate, tensile strength, antibacterial Results obtained demonstrated that finest treatment was found 12.5% 4% with results parameter 40.57% thickness 0.73 mm strength 0.0009 N/mm 2 WVTR 21.856 g/h/m against E. coli bacteria 26.93 S. aurerus 33.76 mm. concluded could antimicrobial