Red cabbage and eggshell powder as active agent on cassava starch-based edible films: its physicochemical properties and application

Purpose This study aims to investigate the application of red cabbage extract in biodegradable composite-based edible film and evaluate its physicochemical characteristics and ability to be used in steamed chicken packaging. Design/methodology/approach Cassava starch, gelatin and glycerol were used as basic materials for edible film. Red cabbage extract was infused, and eggshell powder was also incorporated. The smart edible film formulation consists of six treatments which are C (control: cassava starch + gelatin + glycerol), CE (control + 0.1% eggshell powder), CRA (control + red cabbage A ratio), CERA (control + 0.1% eggshell powder + red cabbage A ratio), CERB (control + 0.1% eggshell powder + red cabbage B ratio) and CERC (control + 0.1% eggshell powder + red cabbage C ratio). Findings The different ratios of red cabbage extract in the formulation of the edible film affected its physicochemical properties ( p < 0.05). The range of anthocyanin content were 0.39–11.53 mg cy-3-glu-eq/100 g and phenolic content were 19.87–369.68 mg GAE/100 g. Meanwhile, the antioxidant activity was 12.35%–51.09%. The tensile strength in all treatments was lower than control and adding red cabbage extract decreased the tensile strength. On the other hand, the elongation increased. The water vapor transmission rate was ranged from 158.09 to 191.19 g/m 2 /24 h. Morphological changes can be observed from scanning electron microscopy and optical data. Furthermore, using steamed chicken as a model, the edible film can show a response through the changes in edible film color, as confirmed by the pH value, total plate count and sensory quality of the stored steamed chicken. Originality/value There is no report available on the infusion of red cabbage extract on the bio composite edible film materials. The result shows a promising packaging material that can be used as an alternative to plastic packaging.