Characterization and evaluation of sodium alginate-based edible films by incorporation of star anise ethanol extract/hydroxypropyl-β-cyclodextrin inclusion complex

Abstract

The star anise ethanol extract (SAEE)/hydroxypropyl-β-cyclodextrin (HP-β-CD) inclusion complex in sodium alginate-based composite films was evaluated for its effect on the storage of fresh-cut Chinese yam. The effect of inclusion complex on rheological, mechanical, color, optical, and thermal properties of the composite films were characterized in this study. The introduction of inclusion complex has significant effects on the mechanical, color, and rheological properties of produced films. With addition of SAEE and SAEE/HP-β-CD inclusion complex, the composite films exhibited variable degrees of antioxidant and antibacterial activities. Particular finding is that inclusion complex-based films presented higher antimicrobial activity against Rhizopus stolonifera. Meanwhile, the release study revealed that mechanical property, solution polarity, matrix structure, and light exposure affected the release efficiency of active substances from the composite films. Also, the addition of inclusion complex improved the thermal stability. Consequently, composite films incorporating the SAEE/HP-β-CD inclusion complex could serve as alternative material for coating fresh-cut Chinese yam.