DEVELOPMENT OF WHEY PROTEIN AND PECTIN-BASED FILM ENRICHED WITH LEMON ESSENTIAL OIL FOR FOOD PACKAGING: EFFECTS ON MECHANICAL PROPERTIES, ANTIOXIDANT, AND BIODEGRADABILITY

FAHRULLAH, Fahrullah and KISWORO, Djoko and WULANDANI, Baiq and NOERSIDIQ, Azhary (2026) DEVELOPMENT OF WHEY PROTEIN AND PECTIN-BASED FILM ENRICHED WITH LEMON ESSENTIAL OIL FOR FOOD PACKAGING: EFFECTS ON MECHANICAL PROPERTIES, ANTIOXIDANT, AND BIODEGRADABILITY. Online Journal of Animal and Feed Research. 240 - 251. ISSN 22287701

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Abstract

The employment of conventional plastics in food packaging has been demonstrated to exert a detrimental effect on the environment, owing to the fact that these plastics are non-biodegradable. Furthermore, there is a possibility that microplastics will accumulate within the food chain. The objective of this study is to develop an edible film that has been enriched with lemon essential oil and glycerol. The aim of the enrichment is to improve the film's mechanical properties, antioxidant content and biodegradability. The present study was conducted experimentally, employing a completely randomized factorial design with five replicates. Factor A consisted of control film; film with added lemon essential oil; and film with added encapsulated lemon essential oil. Factor B consisted of glycerol concentrations (5; 10; and 15). The findings demonstrated that the incorporation of lemon essential oil and varying glycerol concentrations exerted a substantial impact (P < 0.01) on the tensile strength, elongation, and antioxidant content of whey-pectin-based edible films. The tensile strength values ranged from 4.23 to 7.54 MPa, the elongation ranged from 62.49 to 68.76, and the antioxidant content ranged from 20.84 to 42.25. The biodegradability of the film was demonstrated by the observation of a satisfactory degradation rate over a 30-day period following burial in soil. The edible film, composed of whey-pectin and fortified with encapsulated lemon essential oil and 10 glycerol, exhibited optimal tensile strength, elongation, antioxidant properties, and biodegradability. This renders it a sustainable and environmentally friendly solution for food packaging. © 2026 The Authors. All right reserved.

Item Type:	Article
Keywords:	Biodegradable; Essential Oil; Glycerol; Packaging; Whey
Subjects:	S Agriculture > SF Animal culture
Divisions:	Online Journal of Animal and Feed Research (OJAFR)
Page Range:	240 - 251
Journal or Publication Title:	Online Journal of Animal and Feed Research
Journal Index:	Scopus
Volume:	16
Number:	4
Publisher:	Scienceline Publications, Ltd
Identification Number:	https://doi.org/10.51227/ojafr.2026.29
ISSN:	22287701
Depositing User:	Dr. Saeid Chekani-Azar
URI:	https://eprints.science-line.com/id/eprint/1784

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