Effect of oregano essential oil (Lippia berlandieri Schauer) inclusion on physicochemical properties of buffalo gourd (Cucurbita foetidissima Kunth) root starch films

In the present assay buffalo gourd root starch (BGRS) and Mexican oregano essential oil (OEO) (which are considered alternative botanical sources) were used to obtain biodegradable films. The effect of different concentrations of OEO (0.1, 0.3, 0.5 and 1.0% w/w respect to starch) on the film’s physicochemical properties vs a control sample (without OEO) was evaluated. The additive inclusion significatively impacted on optical, mechanical, permeability, thermal and morphological properties with respect to the control, mainly at OEO low concentrations (0.1 and 0.3%), due to its component’s plasticizer capacity. FTIR analysis evidenced the different degrees of material’s components mixtures integration through the possible formation of hydrogen bonds. SEM micrographies showed an appropriated components integration for 0.1 and 0.5% OEO concentrations, and according to their physicochemical properties, these films may have a greater possibility to have applications on food packing.