Physico-chemical Characterization of Edible Packaging Film Supplemented with Ocimum (Tulsi) Essential oil

Abstract

The concern about the possible adverse health effects of plastic based food packaging as well as the environmental pollution caused by plastics has lead to efforts in looking for alternative, eco-friendly and biocompatible food packaging materials. In the present investigation, a composite edible film was prepared from whey, pectin and gelatin, which was supplemented withOcimum essential oil. These films were characterized for thickness, transparency towards visible and UV light, and total moisture content. Antimicrobial activity of these films were examined against Escherichia coli MTCC 118, Pseudomonas aeruginosa MTCC 741, Staphylococcus aureus MTCC 96, Bacillus cereus MTCC 1272and Pseudomonas fluorescens MTCC 103. The film activity was found to bemaximumagainst B. cereus with 8 mm zone of inhibition on addition of 6% of Ocimum essential oil. The films were also active against all other pathogens except P. aeruginosa.