LAPSE:2023.4513
Published Article
LAPSE:2023.4513
Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film
February 23, 2023
Abstract
Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite seaweed hydrocolloid and gac pulp films. Films were prepared by a casting technique, followed by measurement of physical, optical, barrier, mechanical, and structural properties. The results showed that adding plant oils and extracts significantly affected the physical, optical, mechanical, and structural properties of the composite films. Incorporation of the essential oils resulted in a reduction in moisture content and opacity while increasing values for Hue angle and elongation at break of the composite films. Besides, incorporation of the plant extracts showed increases in thickness, opacity, ΔE, Chroma, and elongation at the break, while there is a decrease in the Hue angle values of the composite films. In conclusion, incorporating plant essential oils and extracts into composite seaweed hydrocolloid and gac pulp films can enhance film properties, which can potentially be applied in food products.
Edible films and coatings have currently received increasing interest because of their potential in food applications. This study examined the effect of incorporated essential oils and natural plant extracts on the characteristics of the composite seaweed hydrocolloid and gac pulp films. Films were prepared by a casting technique, followed by measurement of physical, optical, barrier, mechanical, and structural properties. The results showed that adding plant oils and extracts significantly affected the physical, optical, mechanical, and structural properties of the composite films. Incorporation of the essential oils resulted in a reduction in moisture content and opacity while increasing values for Hue angle and elongation at break of the composite films. Besides, incorporation of the plant extracts showed increases in thickness, opacity, ΔE, Chroma, and elongation at the break, while there is a decrease in the Hue angle values of the composite films. In conclusion, incorporating plant essential oils and extracts into composite seaweed hydrocolloid and gac pulp films can enhance film properties, which can potentially be applied in food products.
Record ID
Keywords
characterization, edible film, essential oils, plant extracts
Subject
Suggested Citation
Tran TTB, Vu BN, Saifullah M, Nguyen MH, Pristijono P, Kirkman T, Vuong QV. Impact of Various Essential Oils and Plant Extracts on the Characterization of the Composite Seaweed Hydrocolloid and Gac Pulp (Momordica cochinchinensis) Edible Film. (2023). LAPSE:2023.4513
Author Affiliations
Tran TTB: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia; Faculty of Food Technology, Nha Trang University, Nha Trang City 058, Vietnam
Vu BN: Faculty of Food Technology, Nha Trang University, Nha Trang City 058, Vietnam
Saifullah M: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia [ORCID]
Nguyen MH: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia; School of Science and Health, Western Sydney University, Penrith, NSW 2751, Australi [ORCID]
Pristijono P: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia [ORCID]
Kirkman T: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia
Vuong QV: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia
Vu BN: Faculty of Food Technology, Nha Trang University, Nha Trang City 058, Vietnam
Saifullah M: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia [ORCID]
Nguyen MH: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia; School of Science and Health, Western Sydney University, Penrith, NSW 2751, Australi [ORCID]
Pristijono P: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia [ORCID]
Kirkman T: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia
Vuong QV: College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258, Australia
Journal Name
Processes
Volume
9
Issue
11
First Page
2038
Year
2021
Publication Date
2021-11-14
ISSN
2227-9717
Version Comments
Original Submission
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PII: pr9112038, Publication Type: Journal Article
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Published Article
LAPSE:2023.4513
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https://doi.org/10.3390/pr9112038
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Feb 23, 2023
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