{
  "abstract": "Starch-based biofilms offer a biodegradable alternative to conventional plastic packaging; however, their inherent brittleness, hydrophilicity, and limited antimicrobial functionality restrict their applications. In this study, breadfruit starch-based biofilms were developed with the incorporation of patchouli essential oil (PEO) at concentrations of 0%, 0.5%, 1%, 1.5% and 2%. The purpose of this study is to evaluate the effect of PEO in different concentrations on the physical, mechanical, and antibacterial properties of breadfruit starch-based biofilms. Biofilms incorporated with patchouli oil exhibited increased thickness and opacity, reduced tensile strength and elasticity, while elongation at break showed no significant difference among treatments, faster biodegradation, and a more hydrophilic nature than the control. Importantly, antibacterial activity against Escherichia coli and Staphylococcus aureus was observed at ≥ 1.5% oil concentration, with the highest inhibition at 2%. Among all formulations, the film containing 1.5% patchouli oil demonstrated the most balanced performance, maintaining acceptable mechanical properties while providing antibacterial functionality. These findings highlight the potential of breadfruit starch–based biofilms incorporated with essential oil as eco-friendly active packaging materials, particularly for applications requiring biodegradability and antimicrobial activity.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran",
    "Research Center for Process Technology, National Research and Innovation Agency",
    "Cibinong Science Center, Research Center for Applied Botany, National Research and Innovation Agency",
    "Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 10,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Herlina Marta"
    },
    {
      "affs": [
        0
      ],
      "name": "Kathryn Angelie"
    },
    {
      "affs": [
        0
      ],
      "name": "Tri Yuliana"
    },
    {
      "affs": [
        0
      ],
      "name": "Heni Radiani Arifin"
    },
    {
      "affs": [
        0
      ],
      "name": "Dian Kurniati"
    },
    {
      "affs": [
        0
      ],
      "name": "Yana Cahyana"
    },
    {
      "affs": [
        1
      ],
      "name": "Novita Indrianti"
    },
    {
      "affs": [
        1
      ],
      "name": "Enny Sholichah"
    },
    {
      "affs": [
        2
      ],
      "name": "Dewi Sondari"
    },
    {
      "affs": [
        3
      ],
      "name": "Nor Hayati Ibrahim"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5p1vcdch7mwda.bib",
  "cited_by": 0,
  "doi": "10.1038/s41598-026-67502-0",
  "fulltext_url": "https://doi.org/10.1038/s41598-026-67502-0",
  "id": "5p1vcdch7mwda",
  "issns": [
    "2045-2322"
  ],
  "landing_url": "https://doi.org/10.1038/s41598-026-67502-0",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "Q"
    ],
    [
      "lcc",
      "R"
    ],
    [
      "openalex",
      "2502|Nanocomposite Films for Food Packaging"
    ]
  ],
  "openalex": "W7204165631",
  "pdf_url": "https://www.nature.com/articles/s41598-026-67502-0_reference.pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-08-01",
  "publisher": "Nature Portfolio",
  "ris": "https://research.draconitic.com/paper/5p1vcdch7mwda.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T13:45:57Z",
      "native_id": "83c2410f800a4ecb916d2794ee4f448d",
      "source": "doaj",
      "url": "https://doi.org/10.1038/s41598-026-67502-0"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:2502|Nanocomposite Films for Food Packaging",
      "subfield": "materials-polymers"
    }
  ],
  "title": "The effect of patchouli essential oil concentration on physical, mechanical properties and antibacterial activity of breadfruit (Artocarpus altilis) starch-based biofilms",
  "title_text": "The effect of patchouli essential oil concentration on physical, mechanical properties and antibacterial activity of breadfruit (Artocarpus altilis) starch-based biofilms",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T13:45:57Z",
  "url": "https://research.draconitic.com/paper/5p1vcdch7mwda",
  "venue": "Scientific Reports",
  "versions": []
}