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Starch bio-based composite active edible film functionalized with Carum carvi L. essential oil: antimicrobial, rheological, physic-mechanical and optical attributes

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Abstract

In the present study, the antimicrobial, rheological, mechanical, barrier and optical properties of Carrageenan and Manihot esculenta (composite) starch biobased edible film incorporated with caraway (Carum carvi L.) essential oil (EO) were investigated. The Minimum Inhibitory Concentration (MIC) of caraway oil against B. cereus, E. coli, P. aeruginosa and S. aureus were found to be 0.6, 1.4, 1.4 and 0.8% respectively. The Gas Chromatography- Mass Spectroscopy (GC-MS) of caraway EO expressed a distinct chromatogram peak for phenolic compounds. Rheological results of Film-Forming Solution (FFS) revealed solid-like viscoelastic behavior. Incorporation of caraway EO in the film caused significant (P < 0.05) increase in moisture, moisture absorption, bio-degradability in terms of film solubility, L value, total color difference (ΔE), haziness and transparency value, however, significantly (P < 0.05) decreased tensile strength and whiteness index were observed. The zone of inhibition of caraway EO incorporated films against all test bacteria were highly significant (P < 0.01) than control whereas antibacterial activity was found more towards gram-positive bacteria than gram-negative bacteria. No significant (P>0.05) changes in thickness, density, water activity, swelling, elongation at break, water vapor transmission rate, a and b value were observed with increasing caraway EO concentration. These results with some good rheological, physic-mechanical, antimicrobial and optical characteristics suggest the application of such active film into a variety of foods with improved food safety and quality.

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Availability of data and material

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request

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Funding

The study is a part of Ph.D. dissertation of the department of Livestock Products Technology, DUVASU and the University and MoU institutes (3) supported for infrastructure, facilities, analysis and validation (Funding- NA).

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Authors and Affiliations

  1. Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, 281 001, India

    S. K. Bharti & V. Pathak

  2. Indian Institute of Packaging, an autonomous body under aegis of Ministry of Commerce and Industry, Government of India, Delhi, 110 092, India

    T. Alam

  3. Department of Livestock Products Technology, College of Veterinary and Animal Sciences, GBPUAT, Pantnagar, Uttarakhand, 263 145, India

    A. Arya

  4. Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, 281 001, India

    V. K. Singh

  5. Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom Farah-281 122, Mathura, Uttar Pradesh, India

    A. K. Verma & V. Rajkumar

Authors
  1. S. K. Bharti
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  2. V. Pathak
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  3. T. Alam
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  4. A. Arya
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  5. V. K. Singh
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  6. A. K. Verma
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  7. V. Rajkumar
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Contributions

S. K. Bharti conducted all the experiments, V. Pathak designed the study. T. Alam provided facilities for conduction of physic-mechanical analysis of the film, A. Arya helped in interpretation and statistical analysis, V. K. Singh helped in getting GenBank Accession number of test bacteria, A. Verma and V. Rajkumar validated film properties and helped in proof reading of manuscript.

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Correspondence to A. Arya.

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Bharti, S.K., Pathak, V., Alam, T. et al. Starch bio-based composite active edible film functionalized with Carum carvi L. essential oil: antimicrobial, rheological, physic-mechanical and optical attributes. J Food Sci Technol 59, 456–466 (2022). https://doi.org/10.1007/s13197-021-05028-1

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  • DOI: https://doi.org/10.1007/s13197-021-05028-1

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