Mung bean protein films incorporated with cumin essential oil: development and characterization

Abstract

Abstract Biodegradable films based on mung bean protein (1, 3 and 5%) incorporated with cumin essential oil (EO) (0, 0.25 and 0.5 ml/g protein) were developed. Adding cumin oil and increasing the protein content enhanced the thickness, tensile strength and yellowness. Films incorporated with EO exhibited less water vapor permeability and water solubility, as compared to the control films. A higher antioxidant activity was also obtained by increasing the EO and protein ratios. Films with higher levels of protein displayed lower thermal stability with a lower degradation temperature, as suggested by thermo-gravimetric analyses. In addition, the incorporation of EO reduced thermal stability, as confirmed by the higher weight loss and lower degradation temperature. Furthermore, mung bean protein films containing 0.5 ml cumin oil/g protein had suitable physical characteristics, antioxidant activities, water barrier properties and thermal stability; thus, they can be used as appropriate biodegradable packaging materials for food preservation.