Product Optimization and Antimicrobial Efficiency of Starch-Based Active Packaging Film Prepared Using Amira (Plumbago Zeylanica) Root Extract (original) (raw)

Plumbago zeylanica root as antimicrobial agents. e antimicrobial activity of the extract was tested against three bacterial strains, namely, Staphylococcus aureus, Salmonella typhi, and Escherichia coli and one fungal strain called Aspergilla niger. Microorganism growth inhibition was examined by employing a zone of inhibition check on solid media. Two hundred microliters of assorted concentrations (200 mg/ ml, 100 mg/ml, 50 mg/ml, and 25 mg/ml) of plant extracts were added into an eight-millimeter hole diameter employing a micropipette. Hence, 200 µl of 200 mg/ml extract inhibited 13.5, 8.75, 10.5, and 27 mm diameter for S. typhi, E. coli, S. aureus, and A. niger, respectively. e minimum inhibitory concentrations 1.25 mg/ml, 2.5 mg/ml, 1.25 mg/ml, and 0.625 mg/ml of crude extract utterly suppressed the growth of S. aureus, E. coli, S. typhi, and A. niger, respectively. Later on, the antimicrobial agent lms and the control media were prepared by the casting method. e prepared antimicrobial packaging lms exhibited inhibitory zones (a wide clear zone on solid media) for S. typhi and A. niger growth inhibition; however, inhibitions for E. coli and S. aureus were not e ective. Antimicrobial activity decreased while decreasing the solubility of the lm and antimicrobial concentration with increasing cornstarch content in the solution. e tensile strength of the lms increased with increasing antimicrobial content in the solution. Higher antimicrobial inhibition activity was found at a 1.5 glycerol/starch ratio, 1.5 gram content of P. zeylanica, and 0.5 mm lm thickness. Generally, the plasticized cornstarch antimicrobial packaging lm combined with P. zeylanica extract had a signi cant e ect on the growth of each selected microorganism and the physical properties of the material (P < 0.05). A preprint of this research has previously been uploaded to the Addis Ababa University database (Yirdaw et al. 2018). In this section, only the summary and updated content of the research ndings are presented.