BRIEF RESEARCH REPORT article
Front. Food Sci. Technol.
Sec. Food Packaging and Preservation
Chitosan-Essential Oil Pickering Emulsion Coating for Improving Microbial Safety of Traditional Food Packaging Based on Banana Leaves
Provisionally accepted
Natalia Devi Ayu Restuti Mulyodarsono1
Ata Aditya Wardana1*R. Haryo Bimo Setiarto2Retno Wulandari2Zarlina Zainuddin2Francis Ngwane Nkede3Laras Putri Wigati3Fumina Tanaka3
Fumihiko Tanaka3Retno Tri Astuti4- 1Binus University, West Jakarta, Indonesia
- 2Badan Riset dan Inovasi Nasional Republik Indonesia, Central Jakarta, Indonesia
- 3Kyushu Daigaku, Fukuoka, Japan
- 4Universitas Brawijaya, Malang, Indonesia
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Traditional packaging in Indonesia often uses leaves, with banana leaves favored for their cultural value, biodegradability, and flavor enhancement, however their lack of biofunctional properties limits preservation performance. This study aimed to evaluate the antimicrobial activity of various chitosan/Tween 80/cellulose nanocrystals/ cinnamon/ lemongrass essential oil coatings, and further assessed their efficacy in vivo using banana leaf-wrapped serabi, a representative Indonesian traditional food. Edible coating formulations were prepared using emulsions containing 0.5% CEO or LEO stabilized with either 0.05% nanocellulose or 0.3% Tween 80. Microbial activity showed that Pickering emulsified chitosan with cinnamon essential oil had the highest inhibition zone of 21.59±0.2 mm on Escherichia coli, 14.27 ± 0.13 mm on Pseudomonas aeruginosa, 19.21 ± 0.24 mm on Bacillus subtilis, and 27.42 ± 0.40 mm on Staphylococcus aureus. The coated banana leaf was able to maintain the shelf life of serabi up to 12 h according to the Indonesian Food and Drug Authority (BPOM) standard without providing differences with the control confirmed by the triangle test. This method offers a sustainable alternative technology that maintained consumer acceptance while supporting traditional eco-friendly packaging practices.
Keywords: Food, biopolymer, Eco-friendly, quality, Safety, Emulsion
Received: 10 Oct 2025; Accepted: 05 Dec 2025.
Copyright: © 2025 Mulyodarsono, Wardana, Setiarto, Wulandari, Zainuddin, Nkede, Wigati, Tanaka, Tanaka and Astuti. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Ata Aditya Wardana
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.