Effect of java citronella essential oil addition on the physicochemical properties of Gelidium corneum-chitosan composite films

A new composite film was developed by combining Gelidium corneum (GC) with chitosan to enhance the physicochemical characteristics of GC film. In addition, to confer new functional property on the GC-chitosan composite film, various amounts (0.5%, 1.0%, and 1.5%) of java citronella essential oil (JC...

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Bibliographic Details
Published in:Food science and biotechnology 2020, 29(7), , pp.909-915
Main Authors: Go, Eun-Jeong, Song, Kyung Bin
Format: Article
Language:English
Subjects:
Antioxidants
Chemistry
Chemistry and Materials Science
Chitosan
Essential oils
Food packaging
Food quality
Food Science
Gelidium corneum
Light transmission
Lipid peroxidation
Lipids
Nutrition
Oils & fats
Oxidation
Physicochemical properties
Scavenging
Ultraviolet radiation
식품과학
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Summary:A new composite film was developed by combining Gelidium corneum (GC) with chitosan to enhance the physicochemical characteristics of GC film. In addition, to confer new functional property on the GC-chitosan composite film, various amounts (0.5%, 1.0%, and 1.5%) of java citronella essential oil (JCEO) were incorporated into the film. As the concentration of JCEO increased, the extensibility of the GC-chitosan film improved. In addition, the film became more opaque due to decreased light transmission. Especially, ultraviolet light was completely blocked in the composite films containing JCEO. Radical scavenging activities of the films also increased with increasing JCEO content, indicating that the films have antioxidant activity. Therefore, GC-chitosan composite film containing JCEO is applicable in food packaging to preserve food quality by retarding lipid oxidation.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-020-00740-8