Effect of pretreatment concentration on pulp blending between oil palm empty fruit bunch and citronella leaf fibers in terms of pulp and paper properties
[摘要] Papers are one of the most used materials in food packaging industries. Additives need to be added in order to improve and prolong sensory properties of food. This is to maintain the food quality level before reaching to the end users. A preliminary study has been conducted to produce antimicrobial paper by blending the pulps of Citronella (Cymbopogon nardus) with oil palm empty fruit bunch (EFB). The papermaking was done according to TAPPI Standard Method. Morphological observation using Scanning Electron Microscope was carried out for all samples while physical, optical and mechanical paper properties were also determined. A simple antimicrobial test was also done by using 3 types of fungus namely as Aspergillus brasiliensis ATCC 16404, Gram positive Escherichia coli ATCC 25922 and Salmonella choleraesuis (subtype enterica). The morphological observation showed the difference between EFB paper and paper made of blended pulps. Citronella was found to affect the physical, optical and mechanical paper properties as expected. To be specific, the paper opacity was improved while the mechanical properties especially tensile and tear indices were dropped tremendously. However, the presence of Citronella in the paper sheet seems to have good potential as an antimicrobial agent as shown by the antimicrobial test.
[发布日期] [发布机构] Program of Pulp and Paper and Pollution Control, Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, Serdang, Selangor; 43400, Malaysia^1;Laboratory of Biocomposite Technology, Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, Selangor; 43400, Malaysia^2
[效力级别] [学科分类] 生物科学（综合）
[关键词] Anti-microbial tests;Antimicrobial papers;Food packaging industry;Mechanical paper;Morphological observations;Oil palm empty fruit bunch;Oil palm empty fruit bunches (EFB);Sensory properties [时效性]
