Characterization of tuna (Thunnus albacares) skin gelatin edible film incorporated with clove and ginger essential oils and different surfactants

Tuna skin gelatin has the ability to form a good film, transparent color, and a good barrieragainst oxygen, CO2, and lipids. But the tuna skin gelatin edible film needs to be modifiedby adding hydrophobic materials and surfactants, to improve their physical and functionalproperties. The objectives were to determine the physical properties, antioxidant activity,and antimicrobial of tuna skin gelatin edible film were incorporated with ginger, cloveessential oils, and surfactants. The stage 1) the extraction of gelatin from the tuna fishskin, 2) making edible films: ginger-tween edible film (GTF), ginger-soy lecithin ediblefilm(GSF), clove-Tween® 20 edible films (CTF), and clove-soy lecithin edible film(CSF). The results showed an increase of thickness, *b values, and the highest value (*b)on GTF, but did not significantly affect *L and *a value. CTF and CSF have higher tensilestrength compared to GTF, GSF, and control but not significantly different for elongationat break for all samples. Water vapor permeability was not significantly different amongstall edible films. Solubility decrease when clove essential oil was incorporated, incomparison with GTF, GSF, and control. Fourier transform infrared spectroscopy analysesspectra indicated that edible film added with clove essential oil and soy lecithin exhibitedhigher hydrophobicity than the control edible film. CTF showed the highest DPPH radicalscavenging activities and the highest antimicrobial inhibitory activity. Therefore, cloveessential oil and both surfactants could affect the physical and functional properties ofresulting edible films.