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<p>This study aims to develop an edible film using <i>Allium sativum</i> skin, AgNO<sub>3</sub>, and corn zein encapsulation (AACE) while employing Response Surface Methodology (RSM) to evaluate its physical, mechanical, and antimicrobial properties. The film exhibited a tensile strength of 3.5&#xa0;MPa, significantly higher than the control film’s strength of 2.1&#xa0;MPa. Water vapor permeability was measured at 18&#xa0;g m<sup>−2</sup> day, indicating a 30% reduction compared to films without encapsulation. Antimicrobial efficacy was tested against <i>Staphylococcus aureus</i>,<i> Streptococcus mutans</i>,<i> Listeria monocytogenes</i>,<i> and Escherichia coli</i>, with minimum inhibitory concentrations (MIC) recorded at 0.5&#xa0;mg mL<sup>−1</sup> for <i>E. coli</i> and 0.3&#xa0;mg mL<sup>−1</sup> for <i>S. aureus</i>. The findings suggest that the developed edible film inhibits bacterial growth and enhances the packaging of perishable foods, offering significant advantages over existing commercial films, such as extended shelf life and improved safety.</p>

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An innovative approach to studying the physical, mechanical, and antimicrobial properties of propylene film using Allium sativum skin, AgNO3, and corn Zein encapsulation (AACE)

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年2月27日

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  • Fatemeh Ghadiminejad,
  • Akbar Esmaeili,
  • Manzarbanou Asnaashariisfahani

摘要

This study aims to develop an edible film using Allium sativum skin, AgNO3, and corn zein encapsulation (AACE) while employing Response Surface Methodology (RSM) to evaluate its physical, mechanical, and antimicrobial properties. The film exhibited a tensile strength of 3.5 MPa, significantly higher than the control film’s strength of 2.1 MPa. Water vapor permeability was measured at 18 g m−2 day, indicating a 30% reduction compared to films without encapsulation. Antimicrobial efficacy was tested against Staphylococcus aureus, Streptococcus mutans, Listeria monocytogenes, and Escherichia coli, with minimum inhibitory concentrations (MIC) recorded at 0.5 mg mL−1 for E. coli and 0.3 mg mL−1 for S. aureus. The findings suggest that the developed edible film inhibits bacterial growth and enhances the packaging of perishable foods, offering significant advantages over existing commercial films, such as extended shelf life and improved safety.