Propolis Edible Coating Improves Antibacterial Feature of Banana Leaf‐Based Traditional Packaging

Abstract The use of bioactive substances as coating material appears to be a promising way to create effective antimicrobial leaves‐based packaging. This study aims to characterize antibacterial activity and physical properties of propolis‐coated banana leaf packaging. Edible coatings with a 3% level of commercial propolis, originated from Indonesia and Brazil, are used for leaf surface coating. The color difference and thickness of leaf samples respectively range from 58.2 to 59.8 and 0.21–0.29 mm, where the coating layers are observed with scanning electron microscopy (SEM) on the surface and internal microstructure. Chemical properties are examined through Fourier transform infrared (FTIR) spectroscopy. Propolis (Brazil) coated leaf show the highest zone of inhibition against Bacillus subtilis and Escherichia coli bacteria. The application of coated leaf confirm an extension of fresh lemper shelf life approximately by 10 h at room temperature and 18 h in the refrigerator.