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In the present work, pectin and gelatin-based edible films (EFs) loaded with Citrus reticulata L. (tangerine) essential oil were fabricated and evaluated for their potential application in food packaging. GC–MS analysis and physiochemical, mechanical, and antioxidant analysis of the synthesized edible films and oil extract were carried out. GC–MS analysis of the tangerine essential oil revealed the presence of around 40 different chemical constituents, and among them, limonene (43.85%), linalyl acetate (19.16%), linalool (18.38%), and beta-Myrcene (3.41%) were found as the major constituent. Fourier transform infrared spectroscopy showed the interaction between the functional groups of the film components. Mechanical parameter assessment showed that the tensile strength of the edible film increases and elongation at break values decreases with oil addition. The thickness of the EFs increased with oil addition, while water solubility, water vapor permeability, and transparency decreased. In antioxidant potential assessment assays, maximum activity (DPPH• and ABTS•+ reducing potential) was reported for edible film samples containing a maximum amount (60 μL) of tangerine oil. We found that pectin and gelatin-based edible films loaded with tangerine essential oil exhibit better characteristics and could be used as a food packaging material. Practical Applications This study presents a potentially effective method for producing edible films using pectin and gelatin composite, that have been incorporated with tangerine essential oil. These films demonstrate superior properties and may serve as an effective choice for food packaging material. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the effect of Sage (Salvia sclarea) essential oil (SEO) on the physiochemical and antioxidant properties of sodium alginate (SA) and casein (CA) based films. Thermal, mechanical, optical, structural, chemical, crystalline, and barrier properties were examined using TGA, texture analyzer, colorimeter, SEM, FTIR, and XRD. Chemical compounds of the SEO were identified via GC–MS, the most important of which were linalyl acetate (43.32%) and linalool (28.51%). The results showed that incorporating SEO caused a significant decrease in tensile strength (1.022–0.140 Mpa), elongation at break (28.2–14.6%), moisture content (25.04–14.7%) and transparency (86.1–56.2%); however, WVP (0.427–0.667 × 10−12 g·cm/cm2·s·Pa) increased. SEM analysis showed that the incorporation of SEO increased the homogeneousness of films. TGA analysis showed that SEO-loaded films showed better thermal stability than others. FTIR analysis revealed the compatibility between the components of the films. Furthermore, increasing the concentration of SEO increased the antioxidant activity of the films. Thus, the present film shows a potential application in the food packaging industry. [ABSTRACT FROM AUTHOR]

Aqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with Ficus fruit aqueous extract (FFE) were characterized physiochemically (using Fourier transform infrared spectroscopy (FT-IR), Texture analyser (TA), Thermogravimetric analysis (TGA), scanning electron microscopy (SEM), X-ray diffraction (XRD), and colourimeter) and biologically (using antioxidant assays). CS–SA–FFA films showed high thermal stability and high antioxidant properties. The addition of FFA into CS–SA film decreased transparency, crystallinity, tensile strength (TS), and water vapour permeability (WVP) but ameliorate moisture content (MC), elongation at break (EAB) and film thickness. The overall increase in thermal stability and antioxidant property of CS–SA–FFA films demonstrated that FFA could be alternatively used as a potent natural plant-based extract for the development of food packaging material with improved physicochemical and antioxidant properties. [ABSTRACT FROM AUTHOR]