Abstract
In this study, chitosan based edible films were prepared by incorporation of black cumin oil. The resultant films were characterized in terms of their surface morphology and mechanical strength. The surface and cross-sectional properties of the films were analyzed by scanning electron microscopy. Essential oil incorporated films had the smooth surface and plate structure at the cross-section. The average thickness of the films was 4-8 mm. Adding essential oil increased film opacity. The mechanical properties of films were determined by texture analyzer. Addition of essential oil improved the mechanical property of chitosan film. Antioxidant and antimicrobial activity of black cumin oil were determined to put forward the functional property of resultant films. The trolox equivalent antioxidant capacity of black cumin oil was found as 0.552 μM trolox/g. Black cumin oil showed antimicrobial activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Staphylococcus epidermidis. Chitosan based films enriched with 1% black cumin oil revealed both the antioxidant activity and the antimicrobial activity on test microorganisms. Regarding to these results, it has been considered as a functional edible film enriched with essential oil that can protect the food from microbiological deterioration and oxidation.
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