Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film

Thuy Thi Bich Tran,Md Saifullah,Penta Pristijono,Boi Ngoc Vu,Timothy Kirkman,Minh Huu Nguyen,Quan Van Vuong

doi:10.3390/pr9112038

Thuy Thi Bich Tran, Md Saifullah + Show 5 more

Open Access

https://doi.org/10.3390/pr9112038

Copy DOI

Abstract

Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite seaweed hydrocolloid and gac pulp films. Films were prepared by a casting technique, followed by measurement of physical, optical, barrier, mechanical, and structural properties. The results showed that adding plant oils and extracts significantly affected the physical, optical, mechanical, and structural properties of the composite films. Incorporation of the essential oils resulted in a reduction in moisture content and opacity while increasing values for Hue angle and elongation at break of the composite films. Besides, incorporation of the plant extracts showed increases in thickness, opacity, ΔE, Chroma, and elongation at the break, while there is a decrease in the Hue angle values of the composite films. In conclusion, incorporating plant essential oils and extracts into composite seaweed hydrocolloid and gac pulp films can enhance film properties, which can potentially be applied in food products.

Highlights

Edible films and coatings are considered as an alternative to tackle the negative impacts of synthetic packaging
This study aimed to explore the influence of different essential oils and plant extracts on physical, colour, barrier, and mechanical properties of seaweed hydrocolloid/gac pulpbased edible films
The results indicated that incorporation of essential oils and plant extracts tend to increase the Elongation at break (EAB) of the films

Summary

Introduction

Edible films and coatings are considered as an alternative to tackle the negative impacts of synthetic packaging. Edible films and coatings are thin layers of edible materials applied as primary packaging for foods [1,2]. They provide barriers to oxygen, moisture, and solute movement to preserve the quality of food from deterioration [3]. Plasticizers and additives are added to improve their functional properties Polysaccharides from seaweed, such as sodium alginate and kappa-carrageenan, have been widely used as structural materials [12]. The edible films and coatings produced from the single polysaccharides typically have poor water vapour barrier properties [14]. Natural plant extracts, such as pomegranate peel extract, grape seed extract, green tea

Objectives

Methods

Results

Conclusion