Abstract
<p><em>Synthetic packagin</em><em>g</em><em> </em><em>caused negative</em><em> impact</em><em>s</em><em> on environmental pollution. Utilization of edible film packaging is more effective than synthetic packaging </em><em>due to the </em><em>biodegradable p</em><em>roperties</em><em>.</em><em> </em><em>The </em><em>two stages cinnamon leaves </em><em>o</em><em>leoresin contain active compounds </em><em>th</em><em>a</em><em>t </em><em>performed the antimicrobial and antioxidant</em><em> </em><em>a</em><em>ctivity</em><em>. In this study, addition </em><em>of </em><em>two stages cinnamon leaves oleoresin </em><em>on</em><em> </em><em>edible tapioca</em><em> film can affect the characteristics of the edible film. E</em><em>ffect of </em><em>two stages cinnamon leaves oleoresin </em><em>on</em><em> edible films</em><em> char</em><em>a</em><em>cteristics</em><em> was investigated</em><em>.</em><em> The results </em><em>showed that the addition of two stages cinnamon leaves </em><em>o</em><em>leoresin (0%, 0</em><em>.</em><em>025%, 0</em><em>.</em><em>5%, 0</em><em>.</em><em>075%, and 0</em><em>.</em><em>1%) does not affect the thickness, tensile strength, and water vapor transmission rate of edible film, </em><em>while</em><em> affect</em><em>ed</em><em> </em><em>the</em><em> elongation and microbial inhibition of edible film. </em><em>T</em><em>he edible film with the addition of 0.1% two stages cinnamon leaves </em><em>o</em><em>leoresin resulted the best microbial inhibition and physical characteristics of edible film with the thickness of 0</em><em>.</em><em>128 mm, tensile strength </em><em>of </em><em>0</em><em>.</em><em>2189 MPa, elongation </em><em>of </em><em>283</em><em>.</em><em>2721%, water vapor transmission rate </em><em>of </em><em>29.786 g<strong>/</strong>jam.m<sup>2</sup>, and microbial inhibition zone of 31</em><em>.</em><em>394 mm</em><em>.</em><strong><em></em></strong></p>
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