Fabrication the emulsion-based edible film containing Dracocephalum kotschyi Boiss essential oil using chitosan–gelatin composite for grape preservation

Abstract

The purpose of this study was to investigate the effects of novel edible films produced by incorporating Dracocephalum kotschyi (D. kotschyi) essential oil nanoemulsion into a polymeric matrix (chitosan-gelatin) with grape preservative potential during room temperature storage. To achieve this goal, the edible films' mechanical, microstructural, and physical characteristics were examined. Next, an antimicrobial analysis was conducted on five food-borne pathogens, and the results indicated that edible films with 5 % essential oil (ChG4) might be efficiently produced to have antibacterial action against particular pathogens. Additionally, the integration of the nanoemulsion resulted in the creation of microporous structures in edible films, as demonstrated by SEM studies. A positive impact of ChG4 edible film on grape preservation during 15 days’ storage was observed. The findings afford an innovative approach for the expansion of effective herbal antimicrobial formulation for food preservation.

Keywords

• Chitosan-gelatin biocomposite, Dracocephalum kotschyi
• Fruit preservation
• Emulsion-based edible film