Abstract
This paper emphasized the innovation of commercial semi-refined kappa carrageenan-based (SRKC) films incorporated with Ceiba pentandra honey and Kaempferia galanga L. essential oil to develop bioactive edible film. The influence of honey and essential oil concentrations on the mechanical, physical, moisture barrier, and sensory properties has been investigated. It was found that the thickness, solubility, elongation at break of the edible film with honey addition (50, 100, 150, and 200 % w/w carrageenan) were increased (p < 0.05), whereas the tensile strength was decreased (p < 0.05), and there was no significant difference in the water vapor transmission rate of all the films (p > 0.05). In the next stage, increment of essential oil concentration (0.25, 0.5, and 1 % w/v) in SRKC film with 200 % honey increased the thickness, but reduced the solubility, tensile strength, and elongation at break, and had no significant influence on the water vapor transmission rate (p > 0.05). The edible film incorporated with 200 % honey and 0.25 % Kaempferia galanga L. essential oil demonstrated a significant effect on the sensory evaluation test on aroma, taste, and overall attributes (p < 0.05). Furthermore, the edible films also encompassed many bioactive compounds. In summary, the present research findings confirmed the potentials of SRKC edible film enriched with 200 % honey and 0.25 % Kaempferia galanga L. essential oil as a novel edible food packaging with enhanced bioactive characteristics.
 HIGHLIGHTS
 
 Semi-refined kappa carrageenan (SRKC) is a good film-forming material
 Kaempferia galanga L. essential oil is known for its bioactive components
 Honey and the essential oil are added to develop bioactive edible film
 
 GRAPHICAL ABSTRACT
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