The effect of ultrasound amplitude and black cumin seed oil nanoemulsion on edible film properties produced from orange peel pectin

Abstract The purpose of current research is to explore the effect of different ultrasound amplitudes to increase the commercial value and performance of edible films prepared from orange peel pectin (OP). It also aims to determine the effects of using nanoemulsions of black cumin seed essential oil (BCSO) on antimicrobial activities and the total phenolic content (TPC) of films. The physical and structural characteristics of films (pictures, SEM, micrographs, FTIR, and XRD) as well as their antibacterial properties and TPC values were examined. The use of OP increased the antimicrobial properties of films compared to commercial pectin (CP). Additionally, the TPC value and antimicrobial properties of films containing 5 and 10% BCSO nanoemulsion were positively affected by increasing the applied ultrasound amplitude. The highest TPC value was determined as 3.62 ± 0.23 and 3.49 ± 0.25 for samples applied 100% amplitude containing 10 and 5% BCSO, respectively. On the contrary, the mechanical properties were negatively affected when the ultrasonic amplitude was increased to 100% amplitude because of tiny cavities in the film matrix. The results proved that it would be appropriate to produce food-grade edible films with low-intensity amplitude applications. In addition, the physical and structural qualities of the films were not adversely affected by the addition of BCSO nanoemulsions.