Physico-mechanical and antimicrobial properties of edible film incorporated with caryophillum aromaticcus essential oil (CAO) from Caspian White fish (Rutilus frisii Kutum) scale

Byproducts from the processing of fish, are a good source of collagen.Biodegradable protein-based film was made by incorporating clove essential oil (CAO) into caspian white fish scale gelatine (CWFSG) at level of 0, 0.5%, 1% and 1.5% (weight/ protein weight ratio) and antimicrobial, physical and mechanical propertiesof films including tensile strength (T.S),elongation at break (EAB)%,moisture %, water vapor permeability (WVP), contact angle, solubility, surface color properties, and scanning electron microscopy (SEM) were investigated. Gelatin films based enriched with different concentrations CAO prepared and were examined. Incorporation of CAO at 0-1/5% resulted in the decreases in tensile strength (TS) of the films.Water vapour permeability (WVP) was increased in film added with CAO at level higher than 0/5 % (P<0.05). In other hand, film solubility and L*value decreased,and the films had the lowered light transmission in the visible range when CAO were incorporated. Films incorporated with CAO showed inhibitory effect in a concentration dependent manner against Staphylococcus aureus, Listeria monocytogenes, andEscherichia coli. Scanning electron micro- scopic (SEM) images revealed the presence of micro-pores in the essential oil incorporated films,which contributed to physical properties of the films. Gelatin films incorporated with CAO can be used as active packaging, but the properties must be modified.Gelatine film containing 1% CAO had the best physical, mechanical and antimicrobial properties.