Author ORCID Identifier

Document Type

Conference Paper


Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


Materials engineering, Coating and films, Composites, Biomaterials, Bio-derived novel materials, Nano-materials, Biomaterials

Publication Details

UCC/IFSTI 50th Annual Food Science and Technology Research Conference Frontiers in Agri-Food Science, Addressing the Problems of Today for a Brighter Tomorrow


Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as compared to clove films. The tensile strength was reduced by 62.25% while elongation at break increased by 2.23 folds when compared to NC (control) film. The surface roughness increased with the addition of NC. The hydrophobicity of the films has increased up to 85.64. Water vapour permeability increased by 8.25% and oxygen permeability increased by 67.61%. Complete E. coli and S. aureus inhibition at 24 hours in all films containing clove. Thus, the developed packaging film can be used as an active food packaging material that enhances food shelf-life.



Technological University Dublin