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Characterization of Alginate-Gelatin Edible Film Containing Anise (Pimpinella anisum L.) Essential Oil

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Abstract

In general, active packaging improves the quality of ordinary packaging due to its antioxidant and antimicrobial properties which can maintain the quality of food as well as increase shelf life of safe product. In the current study, the active edible film was prepared by incorporating anise essential oil (AEO) in various concentrations (0.5%, 1%, and 1.5% v/v) into gelatin–gelatin-alginate film. The obtained results revealed that antioxidant capacity of gelatin-alginate film increased significantly (P < 0/05) following the increase in essential oil concentration due to the total phenolic content (TPC) of AEO. Elongation at break (EB), contact angle (CA), water vapor permeability (WVP), and swelling Index (SI) of the active film increased following the increase in AEO concentration, while tensile strength (TS), moisture content (MC), and solubility decreased. There was no significant difference between the color index (lightness, darkness, and yellowness) in the films containing different concentrations of AEO (P > 0.05), however, the light passing through the films decreased with the increase of AEO concentration. Continuous texture and smooth surface indicated a strong association between G-AL but multiple pores were observed across the film network with the addition of AEO. Gelatin-alginate films containing AEO showed good antimicrobial activity. Finally, according to the results of this study, it was observed that G-AL films containing AEO are suitable for food storage due to the reduction of chemical and microbial spoilage.

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Acknowledgements

The authors are grateful to Zanjan University for supporting this research project.

Funding

The University of Zanjan is acknowledged for supporting this research.

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Authors and Affiliations

  1. Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, 45371-38791, Iran

    Roya Jafari, Mohsen Zandi & Ali Ganjloo

Authors
  1. Roya Jafari
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  2. Mohsen Zandi
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  3. Ali Ganjloo
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Contributions

RJ: Conceptualization (lead); writing—original draft (lead); formal analysis (lead). MZ: Software (lead); writing—original draft (supporting); writing—review and editing (equal); methodology (lead); conceptualization (lead); AG: review and editing (equal); writing—original draft (supporting); conceptualization (supporting). All authors reviewed the results and approved the final version of the manuscript.

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Correspondence to Mohsen Zandi.

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Jafari, R., Zandi, M. & Ganjloo, A. Characterization of Alginate-Gelatin Edible Film Containing Anise (Pimpinella anisum L.) Essential Oil. J Polym Environ 31, 1568–1583 (2023). https://doi.org/10.1007/s10924-022-02707-8

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