Abstract
The study’s objectives were to develop a packaging film incorporating oregano essential oil, and evaluate the antioxidant, antibacterial, mechanical, and physicochemical activities of the film toward grapes packaging. The films were developed by casting method, after adding nano-emulsion of essential oil into WPC-glycerol film forming solution. The effects of the Oregano Essential Oil (OEO) at different concentrations of 1, 2, 3, and 4% (w/w) in the WPC edible films were studied. The light transmittance, colour aspects, water aspects, mechanical, antioxidant, antimicrobial activities, FTIR, SEM microstructure, and biodegradability of the film were studied. Acidity, weight, TSS, pH and 9-point hedonic sensory analysis of grapes packed in WPC-OEO film were evaluated. Results showed that 3% OEO incorporated WPC film displayed positive inhibition towards pathogenic bacteria; Staphylococcus aureus and Escherichia coli (25.36 ± 0.52–28.0 ± 0.5 mm), the antioxidant activity of 86.89 ± 0.087% and 51.24 ± 0.031% for DPPH, FRAP respectively and degradation after 10 days. The film displayed reduced light transmittance, lower water solubility (44.04 ± 2.361%) and prominent surface characteristics in SEM microstructure and FTIR spectra. The grapes packed in WPC-3% OEO film were firmer, had less surface colour change and showed negligible change in weight, pH, acidity, and Brix value throughout the storage period. Thus, the developed film displayed excellent antibacterial and antioxidant properties that potentially extended the quality of fresh grapes during refrigerated storage.
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Data availability
The datasets for the current study are available from the corresponding author upon reasonable request. A supplementary file is included with the manuscript as well that have additional data.
Abbreviations
- MC:
-
Moisture content
- WPC:
-
Whey protein concentrate
- WPI:
-
Whey protein isolate
- FFS:
-
Film forming solution
- TSS:
-
Total soluble solids
- CA:
-
Contact angle
- ASTM:
-
American standards for testing materials
- FDA:
-
Food and drug administration
- PVA:
-
Poly vinyl alcohol
- OEO:
-
Oregano essential oil
- LDPE:
-
Low density polyethylene
- HDPE:
-
High density polyethylene
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Acknowledgements
The authors would like to thank Departments of Food technology, Biotechnology, Nanotechnology, Physics and Chemistry, K S Rangasamy College of Technology for all the facilities provided. We deeply acknowledge the support of Avinashilingam Institute of Home Science and Higher Education for Women, Coimbatore; PSG College of Technology, Coimbatore; Kongu Engineering College, Erode, for their valuable support in carrying out extended analyses.
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AS was responsible for conceiving the idea, carrying out the work and writing the original manuscript; ASE was responsible for conceiving the idea, carrying out the work and writing the original manuscript; AJS conceptualized, supervised and validated the work, contributed to, and edited the original manuscript, software; RM contributed to supervision and editing manuscript.
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Sajimon, A., Edakkadan, A.S., Subhash, A.J. et al. Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging. J Food Sci Technol 60, 2408–2422 (2023). https://doi.org/10.1007/s13197-023-05763-7
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DOI: https://doi.org/10.1007/s13197-023-05763-7