The effect of patchouli essential oil concentration on physical, mechanical properties and antibacterial activity of breadfruit (Artocarpus altilis) starch-based biofilms
4 affiliations
- 1Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran
- 2Research Center for Process Technology, National Research and Innovation Agency
- 3Cibinong Science Center, Research Center for Applied Botany, National Research and Innovation Agency
- 4Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu
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.
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BibTeX
@article{marta2026effect,
title = {{The effect of patchouli essential oil concentration on physical, mechanical properties and antibacterial activity of breadfruit (Artocarpus altilis) starch-based biofilms}},
author = {Herlina Marta and Kathryn Angelie and Tri Yuliana and Heni Radiani Arifin and Dian Kurniati and Yana Cahyana and Novita Indrianti and Enny Sholichah and Dewi Sondari and Nor Hayati Ibrahim},
journal = {Scientific Reports},
year = {2026},
month = aug,
doi = {10.1038/s41598-026-67502-0},
url = {https://doi.org/10.1038/s41598-026-67502-0},
note = {CC BY},
}
RIS
TY - JOUR
TI - The effect of patchouli essential oil concentration on physical, mechanical properties and antibacterial activity of breadfruit (Artocarpus altilis) starch-based biofilms
AU - Herlina Marta
AU - Kathryn Angelie
AU - Tri Yuliana
AU - Heni Radiani Arifin
AU - Dian Kurniati
AU - Yana Cahyana
AU - Novita Indrianti
AU - Enny Sholichah
AU - Dewi Sondari
AU - Nor Hayati Ibrahim
PY - 2026
DA - 2026/08/01
JO - Scientific Reports
DO - 10.1038/s41598-026-67502-0
UR - https://doi.org/10.1038/s41598-026-67502-0
AB - 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.
SN - 2045-2322
ER -