Characterization of Active Polybutylene Succinate Films Filled Essential Oils for Food Packaging Application

摘要

Abstract The development of active packaging for food applications have been increasingly favorable in publicity, industry, and research field, by attributing to the bio-safety in nature and promising antimicrobial property in preserving food product. In this study, polybutylene succinate (PBS) was used as the main polymeric material for preparing active film and incorporated with different active agents, i.e. thymol, kesum, and curry via solvent casting method. The produced active films were characterized through advanced analysis techniques. From morphology examination, kesum filled PBS film showed well-integrated film structure, whereas the thymol and curry filled PBS films presented poor adhesion features comparing to pure PBS film. Also, the functional chemistry analysis revealed the presence of functional groups from active substances, indicating the successful incorporation of active agent in PBS film. Furthermore, the thermal analysis proved the thymol filled PBS film was with the greatest heat resistance due to its solidity structure. In terms of crystallinity, the kesum filled PBS film exhibited the highest crystallinity among the film samples, by associating to its great nucleating effect. Additionally, the films containing 10% kesum and thymol respectively showed zone of inhibition against S. aureus. However, the films tested on chicken fillet samples showed insignificant inhibitory effect on foodborne microbes. Nonetheless, the quality of chicken fillet covered with active PBS films had been improved with color attributes at 15% loading of active agent. Therefore, the active films produced in this work have potential to be utilized in the future for food packaging application.