Antimicrobial Starch‐Based Film for Food Packaging Application

Abstract Sago starch ( Metroxylan sago ) modified with polyvinyl alcohol (PVA) incorporated with citric acid as an antimicrobial agent at the optimized ratio of 5:8:15 (%, w v –1 ) for starch: PVA: citric acid is synthesized. The starch‐citrate film presents antimicrobial activity against the pathogenic food borne bacteria Salmonella thypimurium (S. thypimurium ), Escherichia coli ( E. coli ) (O157:H7), and Listeria monocytogenes ( L. monocytogenes ) and food fungus Aspergillus spp. and Rhizopus spp. The studies showed that 98–99% of food borne bacteria growth and 87–99% of fungal growth can be inhibited. Qualitative assessment of food shelf‐life reveals that the starch‐citrate film is more efficient to inhibit the microbial growth in cake and bread samples compared to commercial food wrappers, as the film can extend the shelf‐life of the food products (10 days for cake and 40 days for bread). The potential application of this starch‐citrate film as antimicrobial and eco‐friendly bio‐based food packaging application is therefore demonstrated.