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<p>This study demonstrates the successful valorization of sago by-products—sago pulp and trunk—as renewable resources for a functional edible coating. Microcrystalline cellulose (MCC) was derived from the sago pulp, and activated carbon was produced from the sago trunk. An I-optimal design was employed to optimize the coating formulation, using the concentrations of MCC and activated carbon as the primary variables. The performance of the coating was evaluated based on two key responses: its antimicrobial activity against <i>Escherichia coli</i> and <i>Bacillus subtilis</i>, and its ability to reduce the weight loss of coated strawberries over time. The model predicted an optimal formulation at 0.9 wt% MCC and 1.56 wt% activated carbon. During validation, the model accurately predicted the coating’s barrier properties against weight loss. However, the experimentally observed antimicrobial inhibition zones for both bacterial strains significantly surpassed the model’s predictions. This discrepancy suggests a potent synergistic effect between the components. Despite the model’s underestimation of the biological activity, this research confirms that sago by-products can be transformed into effective, value-added edible packaging with promising antimicrobial and preservation capabilities.</p> Graphical abstract <p></p>

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Biobased edible packaging from sago by-products: sago pulp as microcrystalline cellulose and sago trunk as activated carbon sustainable resources

  • 期刊论文

  • 发表日期：

    2025年10月6日

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  • Yessie Widya Sari,
  • Pristy Tasya Nabila,
  • Salsabilla Permata Bayah,
  • Raihan Muhammad Akmal,
  • M. Iqbal Fauji,
  • Annisa Nur Azahra,
  • Herman Aldila,
  • Made Dirgantara,
  • Diana Nur Afifah,
  • Nanik Purwanti,
  • Utami Dyah Syafitri,
  • Ismail Budiman

摘要

This study demonstrates the successful valorization of sago by-products—sago pulp and trunk—as renewable resources for a functional edible coating. Microcrystalline cellulose (MCC) was derived from the sago pulp, and activated carbon was produced from the sago trunk. An I-optimal design was employed to optimize the coating formulation, using the concentrations of MCC and activated carbon as the primary variables. The performance of the coating was evaluated based on two key responses: its antimicrobial activity against Escherichia coli and Bacillus subtilis, and its ability to reduce the weight loss of coated strawberries over time. The model predicted an optimal formulation at 0.9 wt% MCC and 1.56 wt% activated carbon. During validation, the model accurately predicted the coating’s barrier properties against weight loss. However, the experimentally observed antimicrobial inhibition zones for both bacterial strains significantly surpassed the model’s predictions. This discrepancy suggests a potent synergistic effect between the components. Despite the model’s underestimation of the biological activity, this research confirms that sago by-products can be transformed into effective, value-added edible packaging with promising antimicrobial and preservation capabilities.

Graphical abstract