The research aimed to explore the potential of palm kernel meal (PKM) as a sustainable source of cellulose nanoparticles (CNPs) for active food packaging. The CNPs were isolated using a combination of chemical techniques, such as alkaline treatment, bleaching, and acid hydrolysis. The characterization of the CNPs was analysed using various techniques, including scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and UV-visible spectroscopy. The findings revealed that chemical processing effectively removed lignin and hemicellulose from PKM. The SEM morphology confirmed the separation of the CNPs, resulting in the production of 40-100 nm spherical cellulose nanoparticles, while XRD and FTIR analyses confirmed their purity and composition. Moreover, the UV-visible spectroscopy exhibited high transmittance rates, indicating the potential of CNPs as reinforcing agents for polymer matrices. The significance of utilising PKM as a valuable fibre source for extracting CNPs can be recommended for developing active food packaging.
Gnetum gnemon L. is an evergreen tree that belongs to the Gnetaceae family and is commonly used as a vegetable and medicinal plant among indigenous people. The key goal of this study was to assess the antibacterial efficacy of ethanolic G. gnemon leaf extract (EGLE) against six food-borne pathogens. The antimicrobial activity of EGLE was evaluated using multiple methods, including the well diffusion assay (WDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill assay. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was used to identify active volatile compounds responsible for EGLE's antibacterial activities. Total plate count (TPC) was conducted to measure microbial populations and evaluate the efficacy of EGLE as a natural preservative in raw quail eggs. 100 g of dried and powdered sample yielded an average of 11.58 ± 0.38 % post-extraction. The inhibition zone in WDA ranged from 11.00 ± 0.57-13.50 ± 0.58 mm, MIC ranged from 6.25 to 50.00 mg/mL, and MBC values were between 12.5 and >50 mg/mL. Results from the time-kill study showed that at 4 × MIC Bacillus pumilus and B. megaterium were completely killed in 1 h incubation time and other bacteria were killed within 2-4 h. Findings from TPC demonstrated that at the highest tested concentration of EGLE, there was no significant bacterial growth for a 30-day observation period. Thereby, suggesting that it had the potential to function as a natural preservative for raw quail eggs. EGLE may be a viable alternative to synthetic preservatives in combating food-borne pathogens.