Characterization of composite active edible film functionalized through reinforced Pimpinella anisum essential oil
Corresponding Author
Sanjay Kumar Bharti
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, India
Correspondence
Sanjay Kumar Bharti, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, U.P. Pandit Deen Dayal Upadhayaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU), Mathura 281001, India.
Email: [email protected], [email protected]
Search for more papers by this authorVikas Pathak
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, India
Search for more papers by this authorAnita Arya
Department of Livestock Products Technology, College of Veterinary and Animal Sciences GBPUAT, Pantnagar, India
Search for more papers by this authorTanweer Alam
Indian Institute of Packaging, An Autonomous Body Under Aegis of Ministry of Commerce and Industry, Government of India, Delhi, India
Search for more papers by this authorVinod Kumar Singh
Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, India
Search for more papers by this authorArun Kumar Verma
Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, India
Search for more papers by this authorVincentraju Rajkumar
Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, India
Search for more papers by this authorCorresponding Author
Sanjay Kumar Bharti
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, India
Correspondence
Sanjay Kumar Bharti, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, U.P. Pandit Deen Dayal Upadhayaya Pashu Chikitsa Vigyan Vishwavidyalaya Evam Go-Anusandhan Sansthan (DUVASU), Mathura 281001, India.
Email: [email protected], [email protected]
Search for more papers by this authorVikas Pathak
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, India
Search for more papers by this authorAnita Arya
Department of Livestock Products Technology, College of Veterinary and Animal Sciences GBPUAT, Pantnagar, India
Search for more papers by this authorTanweer Alam
Indian Institute of Packaging, An Autonomous Body Under Aegis of Ministry of Commerce and Industry, Government of India, Delhi, India
Search for more papers by this authorVinod Kumar Singh
Department of Veterinary Microbiology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, India
Search for more papers by this authorArun Kumar Verma
Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, India
Search for more papers by this authorVincentraju Rajkumar
Goat Products Technology Laboratory, Central Institute for Research on Goats, Makhdoom, India
Search for more papers by this authorAbstract
This work aimed to develop biobased composite active edible film of tapioca starch-κ-carrageenan reinforced with Pimpinella anisum essential oil and to evaluate the effect of reinforcement on physico-mechanical, barrier, optical, and antimicrobial properties. Nineteen different components of oil were identified with distinct chromatogram peaks using Gas Chromatography–Mass Spectroscopy. The Minimum Inhibitory Concentration value of essential oil against standard test bacteria ranged between 0.6% and 1%. The dynamic oscillatory rheological measurements of film-forming solution revealed solid-like viscoelastic behavior. Incorporation of oil in the film caused significant (p < 0.05) increase in moisture absorption, b value, total color difference (∆E) haziness, transparency, and significant (p < 0.05) decrease in elongation at break, moisture, whiteness index, and L* value. Antimicrobial functionality by disc diffusion of treated films was found highly significant (p < 0.01). The results of the study provide a promising potential of composite active edible film with enhanced antimicrobial functionality.
Novelty impact statement
- The new-fangled bio composite blend is functionalized with Pimpinella anisum essential oil.
- The study originally demonstrates the effect of incorporation of P. anisum essential oil on the quality and acceptability of unique bio-composite edible film.
- The formed composite active edible film can be commercially exploited to provide better quality and safety to various foods with eco-friendly disposal.
CONFLICTS OF INTEREST
The authors declare that there is no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16766-sup-0001-SupInfo.docxWord 2007 document , 525.6 KB |
Supplementary Figure 1 ad Table 1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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