Pectin Based Edible Film for Cinnamaldehyde Delivery System: Effect of Calcium Chloride Content on the Physical Characteristics of the Films

Abstract

The cinnamon essential oil has antibacterial characteristic and sensitive to light and oxygen [1]. Due to its benefits from cinnamaldehyde, this compound has already used for antibacterial agent injected in polymer film [2]. Films are usually made from natural polymers as their main materials such as pectin. This research observed the influence of calcium chloride addition (0; 0.01; 0.02; and 0.03 g/mL solution) in the physical characteristics of pectin based edible films using the immersion method. The results indicated that calcium chloride content did not effect significantly. On the other hand, increasing calcium chloride content increased the water sorption of phosphate buffer saline solution and 0.03 g/mL of calcium chloride offered the lowest water sorption. Addition of cinnamaldehyde affected the surface morphology of the film and gave the crystal structure on the surface.