Development, RSM-Based Optimization, and Characterization of a Unique Edible Composite Film by Incorporating Clove Essential Oil Based on Sodium Alginate and Aloe vera Gel to Preserve the Quality of Blueberries

Abstract

In recent years, edible composite films have attracted more attention instead of plastic packaging in the field of food packaging. Combined with clove essential oil (CO), the edible composite film based on sodium alginate (SA) and Aloe vera gel (AG) was developed. The aim of this study was to explore the effect of SA, AG, and CO on the barrier and mechanical properties of the composite films and the impact of the edible composite film on the freshness of blueberry fruits. Response surface methodology (RSM) based on single factor experiments were used to get the optimum formula with the best property. The results showed that the optimal formula was SA 15.6 gL-1, AG 90 gL-1, and CO 10 gL-1, SA, AG, and CO had significant effect on the characteristics of the films, also, the crossed-linking action of SA and AG was further confirmed by characterization, while CO significantly influenced barrier and mechanical property and improved the antibacterial activity of the film. The composite film kept great hardness, less weight loss, more soluble solid, and more vitamin C of blueberries, proving the bacteriostatic activity of AG and CO. The results suggest that the edible composite film has an enormous potential in extending the shelf-life of blueberries with this formula.