. 2018 Mar 5;55(5):1953–1959. doi: 10.1007/s13197-018-3100-7

Table 2.

Antibacterial activities of cassava starch based films

Sample	Concentration (% w/w)			Inhibition zone (mm)
Sample	Concentration (% w/w)			Escherichia coli	Salmonella typhimurium	Staphylococcus aureus
Control	0			–	–	–
	Cinnamon oil
Cassava starch films with essential oils	1.5			8.33 ± 0.29^c	9.00 ± 0.50^b	10.00 ± 1.00^a
	2			12.17 ± 0.29^b	10.67 ± 1.04^ab	11.17 ± 0.29^a
	2.5			13.00 ± 1.32^ab	12.00 ± 1.00^a	11.67 ± 1.15^a
	Glycerine	Sodium bentonite	Cinnamon oil
Cassava starch films with sodium bentonite and essential oils	2	0.75	1.5	10.38 ± 1.11^bc	10.38 ± 0.48^ab	10.20 ± 1.15^a
	2	0.75	2	11.00 ± 0.82^bc	10.76 ± 0.63^ab	10.38 ± 0.48^a
	2	0.75	2.5	15.25 ± 1.85^a	12.50 ± 1.25^a	10.75 ± 0.50^a

– indicates no inhibition. Different superscript (a, b and c) letters within a column indicate the significant (p < 0.05) difference between mean observations