林欣平Anita Chandra Kusuma2026-05-072026-05-072023-07-10https://handle.ncl.edu.tw/11296/94smxjhttps://203.71.86.71/handle/123456789/10341學位別：碩士 語文別：英文 口試委員：鄭光成 Cheng, Kuan-Chen;林士祥 Lin, Shyh-Hsiang;蕭伊倫 Hsiao, I-Lun ;林欣平 Lin, Shin-Ping 授權範圍：開放校內, 開放日期為2023-07-27;校外, 開放日期為2024-07-27Bacterial cellulose (BC) is a biodegradable nanoscale film produced by Komagataeibacter xylinus. It provides great mechanical properties, water content, and biocompatibility. Then, Agar/FBC in different concentrations of 0%, 0.5%, 1%, 1.5%, and 2% are produced by an in-situ modification to improve the absorption ability of FBC. In addition, Carvacrol essential oils, such as carvacrol, are combined by using ex-situ modification. This study aims to evaluate the agar addition in FBC with carvacrol in food packaging applications. The evaluation from Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) indicated that the additives were integrated into the foaming BC. In 1.5% agar/FBC, which exhibited significantly highest antimicrobial properties against E. coli (31.67±4.93 mm average inhibition zone) and S. aureus. (36.33±3.21 mm average inhibition zone). Moreover, in release measurement higher agar addition contributed to higher protein and carvacrol release out of the film however 1.5% agar/FBC showed a gradual release of carvacrol. Furthermore, from TVC, TVBN, and TBARS analysis, carvacrol with 1.5% agar/FBC show has the potential to be used as an active fish meat food packaging.系所名稱：食品安全碩士學位學程thesis