Physicochemical and Antimicrobial Characterization of Chitosan and Native Glutinous Rice Starch-Based Composite Edible Films: Influence of Different Essential Oils Incorporation.

Biopolymer-based edible packaging is an effective way of preserving food while protecting the environment. This study developed an edible composite film using chitosan and native glutinous rice starch (NGRS) and incorporated essential oils (EOs) such as garlic, galangal, turmeric, and kaffir lime at fixed concentrations (0.312 mg/mL) to test its physicochemical and antimicrobial properties. The EO-added films were found to significantly improve the overall color characteristics (lightness, redness, and yellowness) as compared to the control film. The control films had higher opacity, while the EO-added films had slightly reduced levels of opacity and produced clearer films. The tensile strength and elongation at break values of the films varied among the samples. The control samples had the highest tensile strength, followed by the turmeric EO-added samples. However, the highest elongation at break value was found in the galangal and garlic EO-added films. The Young's modulus results showed that garlic EO and kaffir lime EO had the lowest stiffness values. The total moisture content and water vapor permeability were very low in the garlic EO-added films. Despite the differences in EOs, the Fourier-transform infrared spectroscopy (FTIR) patterns of the tested films were similar among each other. Microstructural observation of the surface and cross-section of the tested edible film exhibited smooth and fissureless patterns, especially in the EO-added films, particularly in the galangal and kaffir lime EO-added films. The antimicrobial activity of the EO-added films was highly efficient against various gram-positive and gram-negative pathogens. Among the EO-added films, the garlic and galangal EO-added films exhibited superior inhibitory activity against , Typhimurium, , , and , and turmeric and kaffir lime EO-added films showed potential antimicrobial activity against and . Overall, this study concludes that the addition of EOs significantly improved the physicochemical and antimicrobial properties of the CH-NGRS-based edible films, making them highly suitable for food applications.