e-ISSN 2231-8542
ISSN 1511-3701

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Physicochemical Properties of Sodium Alginate Edible Film Incorporated with Mulberry (Morus australis) Leaf Extract

Yan Ling Kuan, S. Navin Sivanasvaran, Liew Phing Pui, Yus Aniza Yusof and Theeraphol Senphan

Pertanika Journal of Tropical Agricultural Science, Volume 43, Issue 3, August 2020

Keywords: Mulberry leaf extract, physicochemical properties, sodium alginate, total phenolic content

Published on: 28 August 2020

In this study, sodium alginate film incorporated with mulberry leaf extract [0-4 % (v/v)] were evaluated in terms of its physicochemical properties. Results showed that with the increase of mulberry leaf extract concentration, the thickness of the film increased (from 0.07 mm to 0.11 mm), while the color of film produced increased in its green and yellow intensity. In terms of mechanical properties, with the increase of mulberry leaf extract concentration, a significant increase in the tensile strength but a significant decrease in the elongation at break of the film were observed, while no significant effect (p>0.05) on the puncture force was observed. Similarly, no significant effect (p>0.05) on moisture content, water solubility, and water activity of sodium alginate films were found, with the increase of mulberry leaf extract. An increase in the total phenolic content from 8.92 mg GAE/100 g to 41.88 mg GAE/100 g was observed when 4 % (v/v) of mulberry leaf extract was added.

ISSN 1511-3701

e-ISSN 2231-8542

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