Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

In the present work, pectin and gelatin-based edible films (EFs) loaded with Citrus reticulata L. (tangerine) essential oil were fabricated and evaluated for their potential application in food packaging. GC–MS analysis and physiochemical, mechanical, and antioxidant analysis of the synthesized edible films and oil extract were carried out. GC–MS analysis of the tangerine essential oil revealed the presence of around 40 different chemical constituents, and among them, limonene (43.85%), linalyl acetate (19.16%), linalool (18.38%), and beta-Myrcene (3.41%) were found as the major constituent. Fourier transform infrared spectroscopy showed the interaction between the functional groups of the film components. Mechanical parameter assessment showed that the tensile strength of the edible film increases and elongation at break values decreases with oil addition. The thickness of the EFs increased with oil addition, while water solubility, water vapor permeability, and transparency decreased. In antioxidant potential assessment assays, maximum activity (DPPH• and ABTS^•+ reducing potential) was reported for edible film samples containing a maximum amount (60 μL) of tangerine oil. We found that pectin and gelatin-based edible films loaded with tangerine essential oil exhibit better characteristics and could be used as a food packaging material. Practical Applications: This study presents a potentially effective method for producing edible films using pectin and gelatin composite, that have been incorporated with tangerine essential oil. These films demonstrate superior properties and may serve as an effective choice for food packaging material.