Extraction of fish oil from Sardinella longiceps and pectin from Dillenia serrata fruit peel and theirs usage in gum Arabic edible film

This research aimed to investigate the effect of pectin extract from Dillenia serrata fruit peels and fish oil from Sardinella longiceps on the physical, mechanical, and barrier properties of gum Arabic edible films and to evaluate the effect of pectin extract and fish oil on the antibacterial activity, antioxidative property, and functional group of the films obtained.

Nine gum Arabic-based films produced by solvent casting method were designed based on a complete factorial design with three concentrations of pectin extract (P1=1 %, P2=2 %, P3=3 %) and fish oil (F1=0 %, F2=2 %, F3=4 %). Thickness, color, tensile strength, water vapor transmission rate (WVTR), scavenging activity, antibacterial activity, and functional group of films were evaluated.

The results confirmed that edible film with higher pectin extract concentrations significantly influences thickness, whereas those with lower concentrations influence WVTR. A higher fish oil concentration decreased the L value but increased the b value of the films. The interaction between pectin extract and fish oil influences the tensile strength of edible films. FTIR spectra showed an interaction between hydroxyl and the amino groups of pectin, gum Arabic, and fish oil. In addition, a significant antibacterial (S. aureus) and scavenging activity were induced by pectin concentrations.