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Fabrication and Characterization of Pectin-Chitosan Edible Coatings

with a Cosmos caudatus Leaf Extract for Tomato Preservation
Emita Sembiring, Erna Frida,* Zuriah Sitorus, and Timbangen Sembiring

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ABSTRACT: An edible coating based on pectin-chitosan and

Cosmos caudatus leaf extract has been created. Cosmos caudatus leaf
extract, which contains several bioactive compounds, aims to
produce an edible coating with antibacterial properties. C. caudatus
Downloaded via 182.253.116.20 on June 9, 2025 at 10:11:39 (UTC).

extract was incorporated at concentrations of 1, 2, and 3 g into a

mixture of 1.5 g of pectin and 1 g of chitosan. The edible coating
was applied to the tomatoes using the dipping method. The coated
tomatoes were analyzed for 21 days at room temperature to
determine the weight loss value. The edible coating was
characterized, including FTIR analysis, X-ray diffraction, surface
morphology, thermal stability, viscosity, and antibacterial activity.
The research results reveal that C. caudatus extract contains
anthocyanins with antibacterial properties, has an amorphous
crystalline structure, and has a textured surface with partial aggregation. Thermal stability analysis using differential scanning
calorimetry (DSC) shows a decrease in thermogravimetric (TG) values with increasing extract concentration. The optimal weight
loss (6.18%) was found in the pectin-chitosan composition containing 3 g of C. caudatus extract. At this concentration, the inhibition
zones against Escherichia coli and Staphylococcus aureus were 16.4 and 15.6 mm, respectively. These findings indicate that the C.
caudatus leaf extract, particularly at 3 g, enhances the antibacterial properties of the edible pectin-chitosan coating, demonstrating its
potential to extend the shelf life of tomatoes safely.

1. INTRODUCTION Among various materials used in edible coatings, pectin and

In recent years, there has been a growing emphasis within the chitosan have gained considerable attention due to their
food industry on developing sustainable and environmentally unique properties.7,8 Pectin, a natural polysaccharide derived
friendly preservation methods.1 Edible coatings have emerged from fruits, is known for its gelling and film-forming abilities.9
as a promising solution for extending the shelf life of perishable It provides structural integrity and can form a gel-like network
foods while offering an alternative to synthetic packaging.2 when combined with other substances.10 Previous research
These coatings, composed of natural polymers and bioactive also indicated that pectin could maintain the firmness of fruit,
compounds, present a biodegradable option that provides thereby reducing the ripening rate for up to 12 days at 20 °C.11
essential functional benefits such as moisture control, oxidation Chitosan, a biopolymer obtained from chitin, enhances the
prevention, and antimicrobial activity.3 As concerns over coating’s ability to interact with negatively charged surfaces
environmental impact and food safety increase, the exploration due to its positive charge.12 Previous studies have also shown
of such coatings has become increasingly relevant.4 that chitosan used as a coating material can effectively preserve
Edible coatings serve multiple critical functions. They create the quality of tomatoes during storage at 8 °C for 21 days.13
a thin, protective layer on the surface of fruits and vegetables, The combination of pectin and chitosan in edible coatings
which helps in maintaining freshness, reducing moisture loss, takes advantage of their complementary properties, creating a
and minimizing oxidation.5 Additionally, these coatings can act robust and versatile coating system that offers both mechanical
as barriers to microbial contamination, thereby enhancing food
safety and quality. The ability to incorporate antimicrobial Received: November 25, 2024
agents into these coatings further amplifies their protective Revised: January 7, 2025
capabilities.6 By addressing microbial spoilage, edible coatings Accepted: January 31, 2025
can significantly contribute to reducing food waste and Published: February 10, 2025
improving shelf life, which are essential for advancing food
preservation technologies.
© 2025 The Authors. Published by
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Figure 1. Schematic diagram of the experimental procedures in this study.

strength and functional benefits.14 Tomatoes coated with freshener, highlighting its antioxidant and antibacterial proper-
chitosan exhibit lower ethylene production, reduced soluble ties.22
solid concentration, and better retention of total acidity and The aim of this study is to investigate the structural and
vitamin C content.15 Notably, chitosan coating also helps antimicrobial properties of pectin-chitosan edible coatings that
preserve the nutraceutical quality of tomatoes by slowing the are enhanced with the C. caudatus leaf extract.23 Specifically,
degradation of bioactive compounds, such as lycopene and the study focuses on characterizing the surface morphology
phenolics, during storage.15 and crystallinity of the coatings, evaluating their antimicrobial
The integration of antimicrobial agents into edible coatings efficacy, and assessing how varying concentrations of pectin
addresses the challenge of microbial spoilage in perishable and kenikir leaf extracts influence these properties. By
foods.16 Microbial contamination is a major cause of food addressing these objectives, the research seeks to identify the
degradation, leading to spoilage and potential health risks.17 most effective coating formulations that balance structural
stability with antimicrobial effectiveness. Understanding the
Antimicrobial agents can inhibit or kill bacteria, fungi, and
structural characteristics of edible coatings is crucial to
other microorganisms that contribute to food spoilage.18
evaluating their performance. Techniques such as Scanning
Natural extracts, such as those derived from plants, provide a Electron Microscopy (SEM) and X-ray Diffraction (XRD)
sustainable source of antimicrobial compounds.1,19 By provide insights into the surface morphology and crystalline
incorporating such extracts into edible coatings, it is possible properties of the coatings, respectively. These analyses help in
to enhance their protective properties while minimizing the assessing how different formulations impact the coating’s
reliance on synthetic preservatives, aligning with the growing ability to form a uniform barrier and interact with microbial
trend toward natural and ecofriendly food preservation agents. Additionally, evaluation of antimicrobial activity
solutions. through tests against common foodborne pathogens provides
The Cosmos caudatus (C. caudatus) leaf extract, derived from information on the effectiveness of the coatings in preventing
C. caudatus, has shown significant potential as an antibacterial microbial growth. The novelty of this research is the
agent in recent studies.20 This plant extract is rich in bioactive incorporation of the C. caudatus leaf extract in a pectin-
compounds with known antimicrobial properties, which can chitosan matrix; it’s unique due to the bioactive profile,
effectively inhibit the growth of bacteria and fungi. The including anthocyanins, flavonoids, and phenolics, which are
incorporation of the C. caudatus leaf extract into edible not commonly used in similar studies.
coatings could enhance their ability to prevent microbial
contamination and extend the shelf life of coated foods.17 2. MATERIALS AND METHODS
Given the promising antibacterial properties of the C. caudatus The experimental stages of this study include materials,
leaf extract, it represents a valuable addition to the formulation preparation, application, physical-chemical characterization,
of pectin-chitosan coatings. Due to its quercetin content, which and antimicrobial activity, as illustrated in Figure 1.
exhibits anticancer properties, C. caudatus leaves (C. caudatus 2.1. Materials. The materials used for the experiment
Kunth.) have been applied as a complementary therapy for included glacial acetic acid, 96% ethanol, glycerol, and
breast cancer. The primary goal of this application is to chitosan, which were purchased from Sentra Chemical
formulate a nanosuspension containing the C. caudatus leaf Laboratory (Indonesia), and pectin from citrus peel, which
extract with cytotoxic activity against MCF-7 breast cancer was purchased from IR & Co. (Indonesia). C. caudatus leaves
cells.21 Recent studies have explored the potential use of the C. and fully mature tomatoes were collected from the local
caudatus leaf extract (C. caudatus) in edible films as a mouth markets in North Sumatra, Indonesia.
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2.2. Preparation. 2.2.1. C. caudatus Leaf Extraction. Quanta Inspect F scanning electron microscope, operated at 25
Fresh C. caudatus leaves were washed and cut. They were then kV. A thin and continuous layer of gold was deposited on the
dried at 40 °C in an oven for 3 days, followed by pulverizing sample surface before the SEM investigation.
and sieving through a 40 mesh sieve before extraction. The C. 2.4.4. Differential Scanning Calorimetry (DSC) Measure-
caudatus leaves powder was extracted using a direct maceration ments. Thermal analysis was carried out utilizing a differential
method. In detail, as much as 100 g of the C. caudatus leaves scanning calorimeter (DSC) (1 Mettler Toledo) using indium
powder was mixed and soaked in 1 L of ethanol for 24 h at in an ultrahigh purity nitrogen environment (flow rate 50 mL/
room temperature with occasional shaking. All of the extract min) by TA Instruments. In two heating−cooling cycles, 8−10
solutions were then filtered using Whatman No.1 filter paper, mg samples were tested at a 20 °C/min heating/cooling ramp.
and the filtrate was evaporated using a rotary evaporator In the first cycle, film samples were heated to 300 °C at 20 °C/
(Rotavapor R-100, BUCHII) at 40 °C to obtain the dry min and then isothermed for 1 min after being equilibrated at
extract.24 The concentrations of the C. caudatus extract used in 100 °C for 1 min. Film samples were equilibrated at 300 °C
this study (1, 2, and 3 g) are well within the limits of natural and isothermed for 1 min in the second cycle and then cooled
plant extract usage in food applications. The bioactive to 100 °C at 10 °C/min and isothermed for 1 min. Each
compounds, including phenolics and flavonoids, are derived sample had three separate thermal scans, and the average
from plants traditionally consumed in various cuisines, which results were presented. Using information from the results, the
supports their biocompatibility and safety. glass transition temperature (Tg) was calculated.25
2.2.2. Preparation of the Liquid Edible Coating of Pectin, 2.4.5. Viscosity Measurements. The viscosity of the coating
Chitosan, and C. caudatus Extract. The liquid edible coating solution is measured using viscometers with the AMETEK
of pectin, chitosan, and C. caudatus extract was prepared using Brookfield brand, using a No. 4 spindle at 100 rpm. As much as
the mixing method. Briefly, as much as 1.5 g of pectin was 200 mL sample of the solution was measured for 5 min at 20
dissolved in 100 mL of distilled water and stirred at 500 rpm °C. The result is expressed in centipoise (cP).26,27
for 30 min. Then, a chitosan solution (1 g of chitosan dissolved 2.4.6. Weight Loss Determination. The total weight loss
in 10 mL of acetic acid) was added. The mixture was stirred at fruit samples were determined by difference in weight between
500 rpm for 1 h at 80 °C. Next, the C. caudatus leaf extract, in the initial and the final storage time28 by eq 1.
varying amounts of 1, 2, and 3 g, was added to the solution. w w2
The samples were then named PCEC0 (the control sample, total weight loss (%) = 1 × 100
w1 (1)
with no addition of the C. caudatus leaf extract), PCEC1 (1 g
of the C. caudatus leaf extract), PCEC2 (2 g of the C. caudatus where w1 is the initial weight at day 0 and w2 is the final weight
leaf extract), and PCEC3 (3 g of the C. caudatus leaf extract). at the end of storage studies. The experiment was performed
After cooling for 30 min, 1.5 mL of glycerol was added to each independently in triplicates.
variation of the mixture, and it was stirred for an additional 30 2.5. Antimicrobial Activity. In vitro antimicrobial activity
min. was measured by using the disk diffusion method. Bacterial
2.3. Application in Tomato Coating. The tomatoes were suspensions (108 CFU/mL) of Staphylococcus aureus and
selected based on uniformity in size, maturity (mature red), Pseudomonas aeruginosa were swabbed into solidified Mueller−
and absence of external damage. They were washed with Hinton agar. After 5 min, the 6 mm cut PGTC films were
running water and dried naturally at room temperature. placed on top of solidified agar in 9 cm Petri dishes. The Petri
Afterward, they were dipped into edible coating solutions for dishes were incubated at 37 °C for 24 h in an incubator. Using
one min, and tomato without edible coating was used as the a caliper, we determined the inhibition zones of the
control in the experiment. The coated tomato samples were nanocomposite films. The index of antimicrobial activity can
stored at room temperature for 21 days, and weight loss was be calculated using eq 2.
observed.
2.4. Physical-Chemical Characterization of the Liquid index of antimicrobial activity (mm)
Edible Coating of Pectin, Chitosan, and C. caudatus diameter of inhibition zone diameter of film (6 mm)
Extract. The sample was pressed into a solid form on a glass =
diameter of film (6 mm)
slide before being measured with FT-IR spectroscopy, powder
(2)
X-ray diffraction (XRD), morphology measurement, and
differential scanning calorimetry (DSC) analyses. In addition
to these analyses, viscosity and weight loss measurements were 3. RESULTS AND DISCUSSION
also conducted. 3.1. FT-IR Analysis. FT-IR analysis was conducted to
2.4.1. FT-IR Spectroscopy. Fourier transform infrared (FT- determine the components present in the liquid edible coating
IR) spectra were recorded using an IR spectrometer (Jasco layer, both without and with the addition of the C. caudatus
FT/IR 200, Japan) with an infrared microscope with an ATR- leaf extract. In Figure 2, the control sample (PCEC0) shows a
1000-VS objective. The spectra were obtained as the average of sharp peak at a wavelength of 3307.06 cm−1, indicating the
50 scans recorded at a resolution of 4 cm−1 in the range from absorption of the −OH group, specifically phenol. Similarly, a
4000 to 500 cm−1 with a DLATGS detector. medium peak at 1594.66 cm−1 corresponds to the absorption
2.4.2. X-ray Powder Diffraction (XRD) Measurements. A of the aromatic C�C group. Peaks at wavelengths of 1029.69
Shimadzu XRD 7000 diffractometer with Ni filtered Cu Kα and 1108.05 cm−1 indicate the absorption of the C−O group,
radiation (λ = 1.5406 Å), 2θ ranging between 10 and 80°, was which aligns with the functional groups found in pectin and
used for the compositional and structural characterization of chitosan.
the samples through X-ray diffraction (XRD). The graphs for the PCEC1, PCEC2, and PCEC3
2.4.3. Morphological Measurements. Microscopic mor- compositions, shown in Figure 2, indicate that anthocyanin
phology of obtained dried coatings was explored by using a FEI compounds from the C. caudatus leaf extract are bound to the
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diffraction patterns of all pectin-chitosan edible coating

samples containing the C. caudatus leaf extract. A broad
crystalline peak was observed for both pectin and chitosan in
the 2θ range of 15−25°, indicating their amorphous nature.
This result is consistent with the findings of Benhabiles et al.26
The PCEC0 exhibited a broad peak in the 2θ range of 10−18°.
The incorporation of the C. caudatus leaf extract into pectin-
chitosan edible coatings did not significantly change the peak
position. PCEC1 exhibited a broad and diminished peak in the
2θ range of 16−26°. The peak of the edible coating was almost
completely diminished for PCEC2. However, PCEC3
exhibited stronger and broader peaks in the 2θ range of 10−
29°. It appeared that the crystalline structure of the edible
coatings was independent of the increased concentration of the
C. caudatus leaf extract. We suggest that the C. caudatus leaf
extract was molecularly dispersed into the pectin and chitosan
matrix, creating interactions between the phenolic compounds
of the C. caudatus leaf extract and the functional groups of
pectin and chitosan. Therefore, it could be concluded that the
incorporation of the C. caudatus leaf extract into the pectin and
chitosan matrix did not affect the amorphous structure of the
edible coating. Therefore, it could be concluded that the
Figure 2. FTIR spectra of pectin, chitosan, C. caudatus leaf extract, incorporation of the C. caudatus leaf extract into the pectin and
and liquid edible coatings (solid form) under different C. caudatus leaf chitosan matrix did not affect the amorphous structure of the
extract weights. edible coating.
3.3. Morphological Analysis. The morphology of edible
edible coating matrix. This is evidenced by a peak at 3368.01 coatings made from PCEC0 is shown in Figure 4a at 1000×
cm−1, where the O−H group, specifically phenol, exhibits magnification and Figure 4c at 5000× magnification, where the
broadening. Additionally, at wavelengths of 667.76 and 731.13 surfaces of the pectin and chitosan layers appear smoother.
cm−1, the C−H group also shows broadening. Peaks at However, some substances do not interact well with each
1073.32 and 1378.32 cm−1 correspond to the absorption of the other, resulting in clumps identified as chitosan.30
C−O group, indicating the presence of alcohol. The morphological structure of edible coatings with the
The increased addition of the C. caudatus leaf extract to the addition of the C. caudatus leaf extract (PCEC3) indicates that
edible coating solution caused the absorption peak of the O−H higher extract concentrations can lead to partial aggregation or
group to broaden. This broadening results from the increased uneven distribution in the coating, creating a more textured or
number of OH groups, reflecting the antimicrobial properties rough surface due to the C. caudatus leaf extract’s properties.31
of the C. caudatus leaf extract.29 As shown in Figure 4b at 1000× magnification and Figure 4d
3.2. X-ray Diffraction Analysis. The crystalline properties at 5000× magnification, air voids are clearly visible, caused by
of the edible coatings were analyzed by using X-ray Diffraction the interaction between the C. caudatus leaf extract and the
(XRD) to evaluate the effect of varying concentrations of the biopolymer components (pectin-chitosan).32
C. caudatus leaf extract on the structural organization of the 3.4. Differential Scanning Calorimetry (DSC) Analysis.
pectin-chitosan edible coatings. Figure 3 shows the XRD Thermal analysis was conducted to determine the thermal
stability of the edible coating layer sample. Figure 5 shows the
thermal analysis graph of several sample variations, where the
control sample (PCEC0) shows a value of 137.16 °C. The
addition of the C. caudatus leaf extract to the samples shows a
decrease in thermal value, as seen in sample PCEC1, which has
a value of 126.81 °C, and sample PCEC2, which has a value of
99.94 °C. This is due to the C. caudatus leaf extract containing
bioactive components such as flavonoids, tannins, and
saponins, leading to molecular interactions in the pectin-
chitosan polymer chain in the edible coating.33,34 However, in
sample PCEC3, the thermal value increases to 122.06 °C,
which is still below the control sample. With the decrease in
thermal value, it can affect the characteristics of the edible
coating toward O2 and CO2 gases, which can slow down the
respiration and ripening process or shelf life of tomatoes.35
3.5. Viscosity. The viscosity of the edible coating is crucial,
as it affects both the application process and the final texture of
the coating. Viscosity test results for various compositions
PCEC0, PCEC1, PCEC2, and PCEC3 are presented in Table
Figure 3. XRD pattern of pectin, chitosan, and pectin-chitosan edible 1. The research results indicate that the PCEC0 composition
coating with the C. caudatus leaf extract. has the highest viscosity (476.3 cP) compared with other
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Figure 4. SEM images of (a) pectin-chitosan (1000 times magnification), (b) pectin-chitosan with the C. caudatus extract (1000 times
magnification), (c) pectin-chitosan (5000 times magnification), and (d) pectin-chitosan with the C. caudatus extract (5000 times magnification).

Table 1. Viscosity of the Pectin-Chitosan Edible Coating

with the C. caudatus Leaf Extract
sample code viscosity (cP)
PCEC0 476.3 ± 0.02
PCEC1 462.4 ± 0.10
PCEC2 455.6 ± 0.11
PCEC3 420.8 ± 0.10

increase in the percentage of the C. caudatus leaf extract leads

to a reduction in viscosity: 462.4 cP for PCEC1, 455.6 cP for
PCEC2, and 420.8 cP for PCEC3. This decrease is attributed
to the essential oils in the C. caudatus leaf extract, which
enhance fluidity and act as a solvent in the edible coating
mixture.36
3.6. Weight Loss Analysis. Weight loss measurement is
one of the important aspects of analyzing the effect of edible
Figure 5. Thermograms of differential scanning calorimetry (DSC). coatings. As seen in Table 2, tomatoes without a coating
experienced the highest weight loss: 8.84% after 7 days, 16.64%
compositions. This is primarily due to the pectin content, after 14 days, and 27.55% after 21 days. This indicates that
which plays a significant role in the solution’s viscosity. Pectin without a coating, tomatoes are more susceptible to respiration
contains a high level of methoxyl groups, enhancing the and transpiration processes. After coating PCEC0, there was a
sample’s gel-forming capacity and increasing viscosity.10 The significant reduction in the weight loss percentage: 6.04% after
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Table 2. Weight Loss Percentage of Tomatoes Stored for 7, edible and biodegradable, the residue does not pose significant
14, and 21 Days health risks.
weight loss over weight loss over weight loss over
sample code 7 days (%) 14 days (%) 21 days (%) 4. CONCLUSIONS
without an 8.84 ± 0.29 16.64 ± 0.38 27.55 ± 0.19 This study successfully developed pectin-chitosan edible films
edible coating
PCEC0 6.04 ± 0.09 7.01 ± 0.12 7.84 ± 0.20
enhanced with the C. caudatus leaf extract, demonstrating
PCEC1 5.42 ± 0.15 6.2 ± 0.10 7.51 ± 0.14 improved antibacterial properties. The addition of the C.
PCEC2 5.35 ± 0.22 6.53 ± 0.13 7.03 ± 0.13 caudatus leaf extract to pectin-chitosan coatings significantly
PCEC3 4.06 ± 0.06 5.24 ± 0.29 6.18 ± 0.19 enhanced the preservation qualities of tomatoes by reducing
weight loss during storage and increasing the antibacterial
7 days, 7.01% after 14 days, and 7.84% after 21 days. The activity. The integration of bioactive compounds, such as
addition of the C. caudatus leaf extract further reduced the anthocyanins, into the coating matrix contributed to these
weight loss percentage. A higher concentration of the C. improvements, making the developed coatings a promising
caudatus leaf resulted in a lower weight loss percentage, with option for extending the shelf life of tomatoes. The enhanced
the lowest weight loss observed for PCEC3 samples: 4.06% antibacterial effects, particularly against E. coli and S. aureus,
after 7 days, 5.24% after 14 days, and 6.18% after 21 days. This underscore the potential of these coatings for safe and effective
indicates that the edible coating with the addition of the C. food preservation applications.
caudatus leaf extract can slow down respiration and
transpiration rates, which is related to the antibacterial
properties of the extract, thereby providing optimal protection
for tomatoes during storage and maintaining their quality for
■ ASSOCIATED CONTENT
Data Availability Statement
longer.37 The data that support the findings of this study are available on
3.7. Antibacterial Activity Analysis. Measuring anti- request from the corresponding author.
bacterial activity is a crucial aspect of evaluating edible
coatings. Antibacterial properties in a coating can help slow the
decay process caused by bacterial growth. By comparing the
antibacterial activity of pure pectin-chitosan samples with those
■ AUTHOR INFORMATION
Corresponding Author
containing the C. caudatus leaf extract, the impact of the extract Erna Frida − Post Graduate Program (Physics), Faculty of
can be effectively analyzed. Table 3 presents the results of Mathematics and Natural Sciences, Universitas Sumatera
Utara, Medan 20222, Indonesia; Phone: +62 812-6357-
Table 3. Results of Antimicrobial Analysis 0509; Email: [email protected]
zone of inhibition (mm) Authors
sample code E. coli S. aureus Emita Sembiring − Post Graduate Program (Physics), Faculty
PCEC0 11.32 ± 0.1 10.21 ± 0.1 of Mathematics and Natural Sciences, Universitas Sumatera
PCEC1 13.4 ± 0.1 12.83 ± 0.1 Utara, Medan 20222, Indonesia; orcid.org/0009-0002-
PCEC2 13.96 ± 0.1 13.47 ± 0.1 5263-3347
PCEC3 14.06 ± 0.1 15.23 ± 0.2 Zuriah Sitorus − Post Graduate Program (Physics), Faculty of
Mathematics and Natural Sciences, Universitas Sumatera
Utara, Medan 20222, Indonesia
measuring the diameter of the inhibition zones for Escherichia Timbangen Sembiring − Post Graduate Program (Physics),
coli and S. aureus bacteria in the samples. The PCEC0 sample Faculty of Mathematics and Natural Sciences, Universitas
produced an inhibition zone of 11.32 mm for E. coli and 10.21 Sumatera Utara, Medan 20222, Indonesia
mm for S. aureus. The addition of the C. caudatus leaf extract Complete contact information is available at:
enhanced the inhibition zones for E. coli, increasing to 13.40, https://pubs.acs.org/10.1021/acsomega.4c10344
13.96, and 14.06 mm for PCEC1, PCEC2, and PCEC3,
respectively. Similarly, the inhibition zones for S. aureus Author Contributions
increased to 12.83 mm (PCEC1), 13.47 mm (PCEC2), and E.S.: Conceptualization, methodology, validation, formal
15.23 mm (PCEC3). These results indicate strong antibacterial
analysis, investigation, writing�original draft. E.F.: Method-
activity, as inhibition zones larger than 11 mm are classified as
strong, while those smaller than 6 mm are considered weak.38 ology, resources, formal analysis, investigation, writing�
In general, this study shows that the increase in the review, editing, supervision. Z.S.: Investigation, conceptualiza-
concentration of the C. caudatus leaf extract in the edible tion, methodology, formal analysis, resource. T.S.: Formal
coating is directly proportional to the increase in the diameter analysis, term, validation.
of the inhibition zone, which identifies a fairly antibacterial Notes
solid effect. This is due to the high content of bioactive The authors declare no competing financial interest.
compounds, specifically polyphenols and flavonoids, in C.
caudatus leaves, which have antibacterial and antioxidant
properties.20 The C. caudatus extract is nontoxic and safe for
consumption; however, to mitigate residue concerns, it is
■ ACKNOWLEDGMENTS
The authors are grateful for Post Graduate Program Depart-
recommended that a lightly rinse-coated product be consumed ment of Physics, Faculty of Mathematics and Natural Sciences,
before consumption. Additionally, given that this coating is Universitas Sumatera Utara.
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