การพัฒนากระดาษห่ออาหารจากเส้นใยเชื้อรา Trametes versicolor ที่มีแป้งมันสำปะหลังผสมน้ำมันหอมระเหยจากมะนาวเป็นสารเคลือบเพื่อต้านเชื้อรา

Abstract

The objective of this research was to develop antifungal food wrapping paper from Trametes versicolor mixed with lime oil to inhibit fungal growth on paper packaging. The culture medium was prepared over different amounts of banana peel content (2g to 10g 100 ml^-1) Fungal paper process in this study was next produced from mycelium of T. versicolor. Then, the cassava starch incorporated with lime oil (1-10%w w^-1) against Aspergillus niger, Aspergillus flavus and Penicillium chrysogenum (isolation and identification from the fungal paper’s surface) was examined. Antifungal food wrapping paper with the cassava starch incorporated with lime oil was also used to inhibit natural mold growth on brown rice. Results indicated that a significant variable affecting high yield pulp (between 0.225±0.066 g to 0.245±0.061 g) was observed on the sixth day when using banana peel content ≥6 g ml^-1 (not different from control by using commercial medium). Furthermore, cassava starch incorporated with lime oil at 7.5% ww^-1 was the most effective essential oil inhibitor against all mold in this test on paper surface and could extend packaging’s shelf life from mold spoilage (1 week) for more than 12 weeks at storage conditions of 25°C and 100%. It was found that antifungal food wrapping paper with the cassava starch incorporated with lime oil (7.5%ww^-1) could provide 100% inhibition of surface mold on brown rice for more than 30 days of storage (control start decayed at day 5).