Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance

Abstract

This study aimed to determine physicochemical, antioxidant, and antibacterial characteristics of tuna skin gelatin edible films containing glycerol or sorbitol plasticizers with turmeric or eucalyptus essential oils (EOs) and their effect on the fresh beef meat appearance and hardness. The results showed that the addition of EOs caused a significant decrease in transmittance, transparency, water vapor permeability, and solubility but increase the thickness, tensile strength, elongation at break (EAB), and antioxidant activity (p < .05). Sorbitol film had better physical properties than gliserol. Edible films containing 1.5% EO had moderate to strong (9.33–18.83 mm) inhibition for Escherichia coli and Staphylococcus aureus. Fourier transforms infrared (FTIR) spectra on edible film containing EOs have high amplitude at 2,924.09–2,931.80 wavenumbers. This edible films applied on beef can maintain the texture and color of up to Day 3. Thus, the addition of turmeric and eucalyptus EO can increase antioxidant and antibacterial activities and decrease physical properties of edible films that can be applied to protect beef quality. Practical applications In recent years, there has been a significant focus on the development of the biodegradable edible films and such as an approach for reducing the environmental risks resulting from the nonbiodegradable synthetic packing materials. In addition, our edible film developed from tuna skin by product incorporated with turmeric and eucalyptus essential oil also exhibits good antioxidant and antibacterial properties that can extend the shelf life of the food such as fresh beef meat. From the potential point of view, our work should stimulate more research toward the development and optimization of biodegradable edible films with antioxidant and also antibacterial properties.