Development of pectin-pineapple juice films incorporated with ginger essential oil nanoemulsion for food packaging application

Edible films loaded with essential oil nanoemulsions dissolve quickly in water and are completely biodegradable and compostable, making them an appropriate and sustainable alternative to single-use food packaging. This study aims to develop pectin-pineapple juice (PPJ) films with varying loadings of ginger essential oil nanoemulsion (GEONe), ranging from 5% to 20%, with a PPJ film without GEONe serving as a control. The effect of incorporating GEONe on the films’ physical, mechanical, colour, and thermal properties, including enthalpy and moisture loss, was evaluated. The thickness of the films significantly increased (p ≤ 0.05) from 91.0 µm to 112.0 µm when the loading of GEONe increased. The PPJ films’ moisture content (11.57% to 10.33%) was insignificantly affected (p > 0.05) by the presence of GEONe. The water solubility of the PPJ film with 20% GEONe (83.16%) was lower than that of the control PPJ film (93.77%). The control film yielded the highest lightness (L* value = 84.40) and intermediate yellowness (b* value =-1.08). As GEONe was incorporated into the PPJ films, the lightness decreased while the b value, yellowness index, and colour differences increased. The tensile strength and Young’s modulus values significantly decreased (p ≤ 0.05) from 15.97 MPa to 9.54 MPa and from 398.92 MPa to 186.91 MPa, respectively, with increasing GEONe loading. It indicates that the GEONe nano-size droplets have plasticising effects, increasing the elongation at break of the PPJ films from 8.71% to 16.49%. Additionally, the differential scanning calorimetric curves demonstrated that films incorporated with increasing GEONe had a lower crystallisation enthalpy, improving the thermal stability of the PPJ-GEONe films. These findings revealed the potential of incorporating GEONe into pectin-based films, resulting in acceptable physical properties, flexibility, and thermal stability.

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