Gelatin edible coatings with mint essential oil (): film characterization and antifungal properties.

In this work, mint essential oil (MEO) was added into gelatin films and antifungal activity was evaluated. Five concentrations of MEO (0, 0.06, 0.13, 0.25, 0.38, 0.50% (g/g gelatin)) were incorporated into gelatin solutions. The films were prepared by casting and characterized for their barrier properties, mechanical resistance, morphology, thermal and antifungal activity. The addition of oil into the solution slightly improved water vapor barrier, increased thickness and opacity, decreased transparency and modified thermal and mechanical properties of films. With addition of oil above 0.38%, the films were effective against the growth of and , indicating an inhibitory activity. Thus, gelatin-based edible films incorporated with MEO showed to be an effective way to inhibit microbial growth on the film surface.