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. 2022 Jun 20;12(6):636.
doi: 10.3390/membranes12060636.

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Gemilang Lara Utama  1   2 , Isfari Dinika  1 , Siti Nurmilah  1 , Nanang Masruchin  3   4 , Bambang Nurhadi  1   4 , Roostita Lobo Balia  5
Affiliations

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Gemilang Lara Utama et al. Membranes (Basel). .

Abstract

Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm2, WVP of 3.41 × 10-10·g/m·s·Pa at a relative humidity (RH) of 100%-35%, and WVP of 9.84 × 10-10·g/m·s·Pa at a RH of 75%-35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

Keywords: antimicrobial; cassava peel; edible film; fermentation; starch; whey.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The appearance of antimicrobial composite edible film. R = removable; UR = unremovable.
Figure 2
Figure 2
The tensile strength curve of antimicrobial composite edible film.
See this image and copyright information in PMC

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