Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(7): 909-915
Effect of java citronella essential oil addition on the physicochemical properties of Gelidium corneum-chitosan composite films
Eun-Jeong Go1 • Kyung Bin Song1
1 Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
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.
Antioxidant activity ㆍ Chitosan ㆍ Composite film ㆍ Gelidium corneum ㆍ Java citronella essential oil
Food Science and Biotechnology 2020 ; 29(7): 909-915