Development of Antibacterial Chitosan Film Modified by Various Dioscorea sp. Starches Enriched with Garlic Essential Oil: Optimal Formulation by Response Surface Methodology

Abstract

Food packaging based on chitosan film modified with starches and enriched with garlic essential oil has been successfully developed optimally. Three types of starch from Dioscorea sp. i.e., Dioscorea alata,Dioscorea esculenta and Dioscorea hispida were used in this study, and their optimum formulations were successfully performed, respectively. Box-behnken simulation by response surface methodology, designed a study with three independent variables; chitosan (1-2% (w/v)), starches (1-2% (w/v)) and garlic essential oil (0.1-0.5% (v/v)), with the dependent variable were inhibitor zone of Salmonella typhi and Staphylococcus aureus. Both parameters have significant effect (p<0.05) on antibacterial activity of the films. An in-depth analysis of the effect of different types of starch on the optimal formulation was observed. Herein, optimal formulations are proposed for smart packaging fabrication in the food industry.