Effects of clove essential oil and zein nanoparticles towards improving food film packaging

Food packaging is importance for manufacturer in order to accomplish consumers demand for fresh, convenient and flavorful food demands (John et al., 2014).There is lack of study towards the optical and solvent casting effect on the composition of the film at various concentration of active component used in order to synthesis the film. Furthermore the food packaging with the adequate UV protection barrier are important to protect the food from subjected to the chemical reaction with the present of the UV light. Food packaging also need to have adequate degradation properties in order to ease the decomposition process during the waste treatment. In this study, food packaging using the clove essential oil and zein powder were prepared using the solvent casting method. The film was prepared using solvent casting at several temperature 20℃, 35℃ and 90℃. UV-vis and FTIR were used to characterize the effect of temperature and concentration of CLO on film packaging. The functional group that exist in the food packaging film and the film solution was investigate to observe the chemical interaction occur during the solvent casting process and the influence of the clove essential oil towards the functional group using Fourier Transform Infra-Red (FTIR) over the range of 4000 and 515 cm-1. The influence of the essential oil concentration towards the optical properties of the film is studied using the UV-vis spectrometer. The results was compared with the wavelength of the UVA, UVB and UVC. The degradation of the films was studied using a batch reactor under the aerobic condition. The film was subjected towards the FTIR after degradation and the weight of the residue of the film was recorded. It was found that increasing of CLO increased the UV-barrier properties and also lowering the degradation rate.