Some Properties of Films Based on Pectin – Carboxymethyl Cellulose Immobilized Lemongrass Essential Oil

This study was aimed to make films with ratios of pectin:carboxymethyl cellulose 100:0; 75:25; 50:50; 25:75 and 0:100. The results showed that the addition of carboxymethyl cellulose to the pectin films with ratio 25:75 was suitable for food preservation because it increased tensile strength 32.23 MPa; reduced water solubility to 78.6%, water vapor permeability 1.05 g.mm/m2.day.kPa, oxygen transmission rate 206.24 cc/m2.day. Adding lemongrass essential oil to pectin-carboxymethyl cellulose films with ratios of 0.5% and 1% reduced tensile strength of films insignificantly, solubility, water vapor permeability, increased elongation, and especially, the films immobilized lemongrass essential oil inhibited growth of Saccharomyces cerevisiae, Aspergillus Niger and E. coli. The concentration of lemongrass essential oil increased, the properties of films were better. So pectin-carboxymethyl cellulose films can be used as active packaging film to extend the shelf-life of food