Green Packaging Solutions for Extending the Shelf Life of Fish Fillet: Development and Evaluation of Cinnamon Essential Oil-Infused Cassava Starch and Fish Gelatin Edible Films
Jasmin Suriya Arul Raj, Kasi Murugan, Ponmurugan Karuppiah, Abdurahman Hajinur Hirad
Abstract
Edible, eco-friendly films made from cassava starch, cinnamon essential oil (CEO), and fish gelatin have been shown to extend the shelf life of fish fillets. These biodegradable films offer an environmentally friendly alternative to conventional plastic packaging. This study explores the production of edible films using cassava starch, fish gelatin from processing waste, and CEO nanoemulsion (CEON), focusing on their physical, mechanical, antioxidant, and antibacterial properties. The optimal film blend, consisting of 5% cassava starch and a 1:3 ratio of fish gelatin with 10% CEON (SGCEON3), demonstrated excellent antioxidant and antibacterial properties, extending the fish fillet shelf life to 10 days. These films were light brown with increased thickness (0.19 ± 0.001 mm), tensile strength (20.15 MPa), and elongation at break (270.50%). The TGA analysis showed a consistent mass loss from 30 to 600 °C, and AFM results indicated an average height deviation of 39.925 nm, a roughness of 54.439 nm, a surface symmetry skewness of 0.860, and a kurtosis of 1.77. The FE-SEM images and FTIR spectra confirmed compatibility between fish gelatin and CEON. The migration assay observed a more gradual and constant release of the CEO from the SG films, and the SGCEON3 film is suitable as an antimicrobial packaging material. This study highlights the potential of biopolymer packaging infused with essential oils to extend the shelf life of perishable foods effectively.