Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

Abstract

The use of carrageenan-based edible film has increased since it can be functionalized with other biopolymers and active ingredients. Dillenia serrata peel pectin and curcumin were mixed at various proportions to form a carrageenan-based edible film by casting method. In this work, the main objectives are to utilize the peel of Dillenia serrata fruit as a source of pectin combined with curcumin for carrageenan-based edible film production and to assess the effect of various concentrations of pectin and curcumin on the physical, mechanical, barrier, antibacterial properties, and functional group of films. Nine carrageenan-based edible films produced by the casting method were designed on the basis of a complete factorial design with three concentrations of pectin and curcumin. Tensile strength, thickness, WVTR, swelling, colour, antibacterial activity, and FTIR analysis were measured. The results revealed that the concentration of pectin significantly influenced the thickness, WVTR, and swelling, while the addition of curcumin presents significantly influenced the WVTR and colour of films. The edible film containing high pectin and curcumin gave the lowest thickness and WVTR. All films showed a lower inhibitory zone for Escherichia coli than Staphylococcus aureus when higher curcumin was incorporated into the biopolymer matrix. FTIR analysis revealed that curcumin can be used along with Dillenia serrata pectin to form a good-quality carrageenan-based edible film. These findings suggested that carrageenan-based edible film with addition of pectin and curcumin improved overall performance. This approach can be a good strategy to encourage sustainable utilization of endemic fruit wastes (Dillenia serrata fruit peel) for development of edible packaging film.