Antimicrobial and antioxidant activity of bacterial cellulose-based edible film from sago liquid waste incorporated with spices

Abstract

Bacterial cellulose-based edible films from sago liquid waste incorporated with spice juices have been developed to obtain functional food packaging. The aim of this study is to assess the antimicrobial and antioxidant properties of spice-fortified edible films, namely ginger, garlic and turmeric. The manufacture of edible films was carried out using the casting method. Antimicrobial activity was measured by disc diffusion using three indicator bacteria (Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 35218, and Bacillus cereus ATCC 14579) and two indicator fungi (Aspergillus flavus ATCC 10231 and Candida albicans IPBCC 88.030). Antioxidant activity was measured by the DPPH method. The results showed that bacterial cellulose-based edible film fortified with spices (ginger, garlic and turmeric) could increase antimicrobial and antioxidant activity. The edible film fortified with garlic had the best antimicrobial activity, while the edible film fortified with turmeric had the best antioxidant activity. Therefore, adding spice juices to edible films can increase its function as food packaging.