Investigation of the physical properties, antioxidant and antimicrobial activity of ternary potato starch-furcellaran-gelatin films incorporated with lavender essential oil.

Lavender essential oil (OEL) was added to starch, furcellaran and gelatin (S/F/G) films in concentrations of 2%, 4% and 6%. The films were examined in terms of physical properties (thickness, density, water solubility, water absorption and degree of swelling) and mechanical properties (tensile strength, elongation at break). The test results show that the film thickness increased upon addition of OEL. The solubility, water absorption and degree of swelling of the film decreased with increasing concentration of oils. Tensile strength (TS) decreased considerably with increasing concentration of oil, which resulted in lower mechanical strength. Parameters of elongation at break (EAB) were not changed. The thermal behaviour of the film was affected by OEL. Possible interaction between film matrix and lavender oil was confirmed using FTIR. Antioxidant properties proved to be significantly enhanced with increasing OEL concentration. The microbiological analysis confirmed antimicrobial properties of S/F/G with OEL. S/F/G films with OEL can provide new formulation of active packaging with potential food-technology applications.