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<p>There is growing interest in active food packaging incorporating essential oils as functional edible materials to replace conventional plastic packaging. This study aimed to develop chitosan–gelatin edible films containing different forms of kesum essential oil (KEO): pure oil, coarse emulsion, and nanoemulsion. The physicochemical, mechanical, structural, and antibacterial properties of the films were evaluated. The KEO nanoemulsion exhibited greater stability than the coarse emulsion, with a higher zeta potential (− 15.17 mV), smaller droplet size (70.1&#xa0;nm), and lower polydispersity index (0.201). Films containing KEO nanoemulsion showed an average thickness of 0.31&#xa0;mm and higher opacity (4.0&#xa0;A mm⁻¹). No significant differences were observed in moisture content, water solubility, or oxygen permeability among the films; however, the nanoemulsion film demonstrated lower water vapour permeability (6.312 × 10⁻⁷ g mm/m² Pa h) compared to films with pure KEO and without KEO. Mechanically, the KEO nanoemulsion film exhibited higher tensile strength (0.743&#xa0;MPa) and elongation at break (488.71%), along with a finer and more uniform network structure. Antibacterial analysis confirmed enhanced activity against Staphylococcus aureus and Salmonella enterica in films incorporated with KEO nanoemulsion. These findings highlight the potential of chitosan–gelatin films containing KEO nanoemulsion as functional edible packaging for food applications, supporting Sustainable Development Goal (SDG) 12 by promoting sustainable materials and reducing reliance on conventional plastic packaging.</p>

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Physicochemical and functional characterization of chitosan–gelatin edible films incorporated with kesum essential oil in coarse and nanoemulsion systems

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • Jia Ming Goh,
  • Yu Hsuan How,
  • Kar Lin Nyam

摘要

There is growing interest in active food packaging incorporating essential oils as functional edible materials to replace conventional plastic packaging. This study aimed to develop chitosan–gelatin edible films containing different forms of kesum essential oil (KEO): pure oil, coarse emulsion, and nanoemulsion. The physicochemical, mechanical, structural, and antibacterial properties of the films were evaluated. The KEO nanoemulsion exhibited greater stability than the coarse emulsion, with a higher zeta potential (− 15.17 mV), smaller droplet size (70.1 nm), and lower polydispersity index (0.201). Films containing KEO nanoemulsion showed an average thickness of 0.31 mm and higher opacity (4.0 A mm⁻¹). No significant differences were observed in moisture content, water solubility, or oxygen permeability among the films; however, the nanoemulsion film demonstrated lower water vapour permeability (6.312 × 10⁻⁷ g mm/m² Pa h) compared to films with pure KEO and without KEO. Mechanically, the KEO nanoemulsion film exhibited higher tensile strength (0.743 MPa) and elongation at break (488.71%), along with a finer and more uniform network structure. Antibacterial analysis confirmed enhanced activity against Staphylococcus aureus and Salmonella enterica in films incorporated with KEO nanoemulsion. These findings highlight the potential of chitosan–gelatin films containing KEO nanoemulsion as functional edible packaging for food applications, supporting Sustainable Development Goal (SDG) 12 by promoting sustainable materials and reducing reliance on conventional plastic packaging.