Citronella Oil as Additives in Active Carrageenan -based Food Packaging Films: A Review
Sopyan, Emma Rochima, Zahidah Hasan, Iis Rostini
Asian Food Science Journal · pp. 44–53 · Published 4 Nov 2024
10.9734/afsj/2024/v23i10748Abstract
The natural degradation process of plastics is slow and harmful to the environment, making biodegradable films a more advantageous option. These films not only reduce environmental pollution but also have the potential to preserve food products and extend their shelf life. This study explores the potential of utilizing iota carrageenan-based films in combination with essential oils for food packaging applications. Iota carrageenan, known for its high elasticity and thixothrophic properties, serves as an ideal base material for film formation. Essential oils, with antioxidant and antimicrobial properties, are incorporated into the packaging material to enhance shelf life and prevent food spoilage. Citronella oil demonstrates effective antimicrobial and antioxidant activities for food preservation. The presence of essential oils acts as plasticizers in the film, improving flexibility but requiring careful consideration of concentration to maintain network strength.
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