Abstract
Biodegradable sodium alginate/gum Arabic (SG) films were obtained. The influence of
Syzygium cumini
seeds extract (SCSE) incorporation in SG films on morphological structure, polymer interaction, thermal behavior, antioxidant activity and physical characteristics were investigated. Moreover, the fabricated films were tested as wrapping materials to extend the shelf life of sunflower oil. Scanning electron microscopy micrographs showed heterogeneous and rough surface after incorporation by SCSE. Possible cross-linked interaction between alginate and gum Arabic and physical interaction between SCSE and SG films were assessed by FT-IR. Although, the addition of SCSE into SG films declined the thermal stability, elongation at break (EB), tensile strength (TS) and moisture content, films with better opacity, solubility and water vapor permeability were obtained. The SG-SCSE films showed obvious obstructing effects on the oil oxidation process during storage days. According to these results, it can be emphasized that edible films with the highest concentrations of added SCSE can serve as a good source of antioxidant compounds and physicochemical properties. Certainly, these properties can be usefully incorporated into the wrapped food commodity.