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Volume 10, Issue 3 (Aug 2025)
JNFS 2025, 10(3): 441-452 |
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Fahrullah F, Kisworo D, Bulkaini B, Rani Dewi Wulandani B, Yulianto W. Development of Protein-Based Films with Essential Oil Incorporation for Edible Packaging Applications. JNFS 2025; 10 (3) :441-452
URL: http://jnfs.ssu.ac.ir/article-1-1192-en.html
URL: http://jnfs.ssu.ac.ir/article-1-1192-en.html
Fahrullah Fahrullah * 
, Djoko Kisworo , Bulkaini Bulkaini , Baiq Rani Dewi Wulandani , Wahid Yulianto
, Djoko Kisworo , Bulkaini Bulkaini , Baiq Rani Dewi Wulandani , Wahid Yulianto
Department of Animal Science, Faculty of Animal Science, Universitas Mataram, Jl. Majapahit 62, Mataram, Nusa Tenggara Barat 83115, Indonesia.
Abstract: (439 Views)
Background: The utilization of protein as a fundamental component in active packaging is an effective approach in manufacturing process, as it facilitates the incorporation of additives, such as antimicrobial agents. The objective of this study was to ascertain physical and microbiological characteristics of protein-based bioactive films with incorporating different essential oils. Methods: The films were produced using a completely randomized design with four treatments and five replications. The essential oils used were cinnamon (M1), clove (M2), basil (M3), and lemongrass (M4). The variables observed in this study included thickness, gelation time, FTIR analysis, microstructure, Energy dispersive X-ray spectroscopy (EDS) analysis, and antimicrobial activity against Escherichia coli and Staphylococcus aureus. Statistical analysis was conducted using Analysis of Variance in SPSS 24.0. Results: Incorporating essential oils into whey-gelatin edible films significantly affected (P<0.01) thickness, gelation time, and antimicrobial efficacy. Films with cinnamon essential oil exhibited the lowest thickness. Gelation time varied with the chemical composition of oils, with clove essential oil delaying gelation and cinnamon and lemongrass oils accelerating it. FTIR and EDS analyses indicated changes in chemical structure and microstructure, enhancing antimicrobial properties. Clove essential oil demonstrated the highest antimicrobial activity, followed by cinnamon, lemongrass, and basil oils. Conclusion: The addition of essential oils markedly affected film characteristics, including thickness, gelation time, microstructure, and antimicrobial activity. FTIR and EDS analyses confirmed structural changes and interactions that enhanced stability and function. Clove essential oil exhibited superior antimicrobial properties, while cinnamon and lemongrass oils accelerated gelation, showcasing essential oils as promising natural additives for improving edible film performance.
Type of article: orginal article |
Subject:
public specific
Received: 2024/11/26 | Published: 2025/07/6 | ePublished: 2025/07/6
Received: 2024/11/26 | Published: 2025/07/6 | ePublished: 2025/07/6
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