Malaysian Applied Biology Journal

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Malays. Appl. Biol. (2018) 47(5): 197–203


EFFECT OF Cinnamomum zeylanicum ESSENTIAL OIL ON


OF EDIBLE FILMS FROM Kappaphycus alvarezii


1Food Science Technology Research Centre, Malaysian Agricultural Research and Development Institute,

P.O. Box 12301, General Post Office, 50774 Kuala Lumpur, Malaysia

2School of Chemical Sciences and Food Technology, Faculty Science & Technology,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Accepted 16 October 2018, Published online 30 November 2018


Edible films were successfully developed through a new patent pending method. Seaweed (Kappaphycus alvarezii) was directly used to prepare film forming solutions without prior extraction into carrageenan. Cinnamomum zeylanicum essential oil (CEO) with different concentrations was added into the film forming solutions before casting. The effect of CEO on the physical and mechanical properties of films were studied. The thickness of films was not affected by the CEO incorporated concentration. Results obtained showed that films incorporated with CEO reduced light penetration compared to the film without CEO. The ability to block light penetration improved when the CEO concentration increases. Solubility, tensile strength and water vapour permeability for the films incorporated with CEO were lower than the film without CEO. Furthermore, the elongation at break was increased when the amount of CEO increased. This study reveals that CEO is potentially a good natural preservative for the preparation of seaweed-based edible film in food applications.

Key words: Edible films, seaweed, cinnamon essential oil, physical and mechanical properties


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