Dissolvable and edible film for long‐lasting kaffir lime aroma in food

Abstract

SummaryA dissolvable and edible carboxymethylcellulose–alginate film with 34% (w/w) of kaffir lime oil (KLO) was prepared. The prepared films can be redissolved in warm water providing highly dispersed KLO microdroplets. The freshly prepared KLO films (KLO film‐0) and 6‐month stored KLO films (KLO film‐6) were evaluated for consumer acceptance in a Thai Tom‐yum soup recipe in comparison with fresh kaffir lime (KL) leaves and commercialised instant Tom‐Yum paste. The data analysis from 120 consumers presented the higher liking scores of the soups using the KLO film‐0 and KLO film‐6 on aroma, taste and overall preference than those using the instant Tom‐Yum paste and the KL leaves. Additionally, chefs noted a longer lasting aroma intensity of the soups prepared with KLO films. Thus, this edible KLO film can be used in place of fresh KL leaves with the additional benefits of a long shelf‐life, ease of use and better consumer preferences in Tom‐Yum soup cooking.