Packaging of foods by using edible antimicrobial films (EAF) incorporated with essential
oils is able to reduce the spoilage of food due to surface contamination. Essential oils are
highly volatile and have strong aromas that can affect their function and consumer
acceptance. This paper discussed the effect of cinnamon essential oil (CEO)
concentrations on the antimicrobial activity and sensory acceptability of EAF produced
from seaweed through a casting method. The CEO was added into the formulations at 10,
20, 30, 40 and 50 g/kg levels. The EAF showed antimicrobial activity against the tested
microorganisms with the highest antimicrobial activity at the concentration of 40 g/kg
CEO. However, based on the results obtained from a sensory evaluation using a 7-points
hedonic scale, the overall acceptability was 3.23 which was lower than the minimum
acceptability score of 4. Hence, the highest acceptable level of CEO in the EAF was 30 g/
kg. It is recommended that the CEO of 30 g/kg could be incorporated into edible film and
act as an alternative method to extend the shelf life of packaged foods.