Improved alginate‐based films by Ylang‐ylang (<i>Cananga odorata</i> L) oil incorporation

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  • Francis Ngwane Nkede
    Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
  • Ata Aditya Wardana
    Department of Food Technology, Faculty of Engineering Bina Nusantara University Jakarta 11480 Indonesia
  • Nguyen Thi Hang Phuong
    Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
  • Yan Xirui
    Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
  • Arisa Koga
    Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
  • Mohammad Hamayoon Wardak
    Graduate School of Bioresource and Bioenvironmental Sciences Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
  • Fumina Tanaka
    Laboratory of Postharvest Science, Faculty of Agriculture Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan
  • Fumihiko Tanaka
    Laboratory of Postharvest Science, Faculty of Agriculture Kyushu University 744, Motooka, Nishi‐ku, Fukuoka‐shi Fukuoka 819‐0395 Japan

Bibliographic Information

Published
2023-03-21
Resource Type
journal article
Rights Information
  • http://onlinelibrary.wiley.com/termsAndConditions#vor
DOI
  • 10.1002/pat.6042
Publisher
Wiley

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<jats:title>Abstract</jats:title><jats:p>In this study, edible films composed of 1% (w/v) alginate (Alg) and ylang‐ylang essential oil (YYEO, 0.1%, 0.3%, and 0.5%) were fabricated and characterized for the first time. The alginate suspension viscosity increased significantly from 255.8 to 290.5 Cp, with a corresponding significant film thickness increase from 0.029 to 0.043 mm. There was also a significant decrease in moisture content (MC%) from 30.22 to 23.93%. Scanning electron microscopy and atomic force microscopy analyses showed an increased Alg/YYEO film roughness. The presence of YYEO in the alginate film was confirmed by Fourier transform infrared spectroscopy and confocal laser scanning microscopy. YYEO addition induced no significant change in total color difference (Δ<jats:italic>E</jats:italic>). There was a decrease in tensile strength and a significant (<jats:italic>p</jats:italic> < 0.05) increased elongation at break (EAB%) by 83.11%. The Alg/0.3% YYEO film demonstrated improved water vapor permeability compared with the other films. The Alg/0.5% YYEO film had strong antioxidant scavenging properties (27.94%), and an opacity of 3.60 A/mm. Both the Alg/0.3% YYEO and 0.5% YYEO coating solutions greatly improved antifungal properties against <jats:italic>Botrytis cinerea</jats:italic>. Therefore, alginate films incorporating YYEO are viable materials for edible films and coatings in fresh produce packaging.</jats:p>

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