Chemical, physical, and antibacterial properties of alginate-based edible film with red betel leaf extract

Edible films are biodegradable and environmentally friendly, making them ideal for food packaging; however, they often exhibit low water resistance and poor water vapour barrier properties. This study aims to enhance alginate-based edible films by incorporating ethanol extract from red betel leaves known for their antibacterial properties. The effects of red betel leaf extract on the chemical, physical, and mechanical properties of these films were evaluated, in addition to their antibacterial activity. Concentrations of the extract tested were 0%, 10%, 12.5%, and 15%. The films were assessed for various properties, including moisture content, water vapour transmission rate (WVTR), water solubility, colour, opacity, thickness, tensile strength, and elongation at break. The antibacterial efficacy was tested against Escherichia coli, Staphylococcus aureus, Salmonella enterica, and Pseudomonas aeruginosa. Scanning electron microscopy was used to analyse the impact of the extract on film surface morphology. Adding red betel leaf extract significantly impacted the thickness, WVTR, moisture content, water solubility, colour, and opacity of the films. Notably, incorporating the red betel leaf extract improved the WVTR and water solubility, with the 12.5% concentration showing the greatest antibacterial effectiveness.