MAEJO INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLOGY

Volume 15, No. 02, Month MAY, Year 2021, Pages 187 - 198

Effects of clove oil on physicochemical and functional properties of banana flour nanocomposite film

Aungkana Orsuwan and Rungsinee Sothornvit

Abstract Download PDF

The effects were studied of clove essential oil (CEO) incorporation on the properties of banana-flour nanocomposite film made with a mixture of montmorillonite and banana starch nanoparticles. The CEO produced a significant increase in the yellow colour (b*) with a slight decrease in the film opacity. Furthermore, the CEO reduced the film’s tensile strength and melting temperature and enhanced water insolubility, water vapour barrier property and antioxidant capacity. However, the nanocomposite film incorporated with CEO had no antifungal activity.

Keywords

clove essential oil, banana flour, nanocomposite film, active food-packaging

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