Edible Film Production From Effluents of Potato Industry Incorporated With Origanum Onites Volatile Oils and Changes Its Textural Behaviors Under High Hydrostatic Pressure

Abstract

Development and characterization of edible film incorporated with Origanum onites volatile oil from the effluents of potato industry, determination of changes on its textural properties of force and elongation at break (EAB) under high hydrostatic pressure (HHP) in addition to its antimicrobial effect against Escherichia coli O157:H7 and Salmonella Enteritis were prompted. The optimum operational conditions under HHP for maximum force and EAB were achieved with 350 MPa pressure, 8 min operational time, and addition of 45 μL O. onites volatile oil concentration (VOC). Inhibition zones for S. Enteritis and E. coli O157:H7 at the optimum conditions were 1.7 ± 0.109 and 2.386 ± 0.07 cm, respectively. Textural properties of force and EAB of the HHP-processed films ranged from 2.27 ± 0.52 to 5.23 ± 0.79 N, and from 7.47 ± 1.68 to 15.71 ± 0.65 mm, respectively. Thermal transition of the edible film was observed at 86.77°C for 7.19 min. The microscopic observation of the film surfaces shoowed homogenous and translucent structure. The improved textural properties with HHP and VOC revealed that it carries a potential to be used as a food packaging material.