Fish skin gelatin can be developed as a raw material for developing biodegradable
packaging such as edible film. The present study was to investigate the feasibility of the
combination of fish gelatin and addition of roselle powder (GFRP), cinnamon powder
(GFCP) and cinnamon essential oil (GFCEO) in producing edible film and to determine
protective effect to food product e.g. bread on the physicochemical properties of the active
packaging edible films. All the films were analyzed for their physicochemical properties
and its observation as the active packaging for bread. It was observed that the addition of
roselle powder, cinnamon powder and cinnamon essential oil gave a better result in edible
film properties than control (without addition). Principal Component Analysis (PCA)
revealed the distinction among the physicochemical characteristic of GFRP, GFCP and
GFCEO. This study also mapped the several physicochemical characteristics of different
edible film as packaging treatment.
Physicochemical properties, antimicrobial activity and oil release of fish gelatin films incorporated with cinnamon essential oil
