Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil

Abstract

Basil seed gum (BSG) edible films containing oregano essential oil (OEO) (1–6%) were fabricated and evaluated for antibacterial activity against E. coli, S. Typhimurium, P. aeruginosa, S. aureus and B. cereus, as well as antioxidant activity, film thickness, moisture content, transparency, swelling index, contact angle and water vapor permeability (WVP). The thickness of BSG based film was recorded as 0.06 mm; the increase in OEO concentration did not change the thickness significantly (p > 0.05). The WVP was decreased significantly by incorporation of OEO while the moisture content, contact angle, transparency and swelling index (p < 0.05) of edible films were increased. All films containing 2–6% OEO presented a significant antibacterial activity against the examined pathogens. The DPPH and ABTS radical scavenging activities and ferric reducing ability of BSG films were enhanced considerably with increasing OEO concentration. According to results, the fabricated edible films with BSG and OEO can be considered for further approaching as an edible food packaging.