Fabrication of Cassava Starch/Mentha piperita Essential Oil Biodegradable Film with Enhanced Antibacterial Properties

Document Type : Original Article


1 Young Researchers and Elite Club, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran

2 Kazan Federal University, 18 Kremlevskaya str., Kazan 420008, Russian Federation

3 Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semanan, Iran

4 Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology,University Sains Malaysia, 11800 Minden, Penang, Malaysia



In this study, an edible film is prepared using Mentha piperita essential oil (MPEO) plasticized by sorbitol and glycerol in cassava starch matrix by the solution intercalation process. The effects of MPEO addition on the color, and antimicrobial activity (Staphylococcus aureus and Escherichia coli), as well as the barrier properties of active films were investigated. MPEO was incorporated into cassava starch biodegradable films at different level (1- 3%, w/w). A low level of MPEO can obviously increased the water vapor permeability (WVP) of cassava starch/MPEO films. When the MPEO contents varied from 0-3% w/w, the lightness (L*value) decreased from 95.63 to 89.17 while the a* value increased from 0.15 to 0.82. The cassava film showed antimicrobial properties against S. aureus and E.coli by using agar diffusion method. These findings showed that Mentha piperita essential oil has a good potential to be added to cassava to make antimicrobial coating or film for food and non-food packaging.


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