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Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation by Karthikeyan Venkatachalam; Natthida Rakkapao; Somwang Lekjing is a Engineering article available to read on EtoBox.

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Biopolymer-based edible packaging is an effective way of preserving food while protecting the environment. This study developed an edible composite film using chitosan and native glutinous rice starch (NGRS) and incorporated essential oils (EOs) such as garlic, galangal, turmeric, and kaffir lime at fixed concentrations (0.312 mg/mL) to test its physicochemical and antimicrobial properties. The EO-added films were found to significantly improve the overall color characteristics (lightness, redness, and yellowness) as compared to the control film. The control films had higher opacity, while the EO-added films had slightly reduced levels of opacity and produced clearer films. The tensile strength and elongation at break values of the films varied among the samples. The control samples had the highest tensile strength, followed by the turmeric EO-added samples. However, the highest elongation at break value was found in the galangal and garlic EO-added films. The Young’s modulus results showed that garlic EO and kaffir lime EO had the lowest stiffness values. The total moisture content and water vapor permeability were very low in the garlic EO-added films. Despite the differences in

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Author

Karthikeyan Venkatachalam; Natthida Rakkapao; Somwang Lekjing

Publisher

MDPI AG

Published

2023

Language

EN

Field

Engineering (Physical Sciences)