Characterization of Whey-Pectin Film Material Encapsulated with Lemon Essential Oil for Biodegradable Food Packaging: A Comprehensive Analysis of Chemical Composition, Morphology and Antimicrobial Activity

The objective of this study is to develop a biodegradable film composed of whey and pectin that encapsulates lemon essential oil, serving as an environmentally friendly food packaging alternative with antibacterial properties.The incorporation of lemon essential oil, characterised by its bioactive compound limonene, is intended to enhance the film's efficacy against microbial organisms.The film was fabricated using the solvent-casting method, incorporating lemon essential oil and employing encapsulation techniques to protect volatile compounds from degradation.The experimental study employed a randomised design, encompassing the following treatments: the three solutions are labelled P1, P2, and P3 and consist of wheypectin, whey-pectin with lemon essential oil, and whey-pectin with encapsulated lemon essential oil, respectively.The findings of the Fourier Transform Infrared (FTIR) and EDS (Energy Dispersive X-ray Spectroscopy) analyses demonstrated significant chemical interactions between whey, pectin, and lemon essential oil.In addition, morphology observations indicated enhanced film stability and homogeneity.The antimicrobial activity of the essential oil was evaluated through in vitro experimentation against Escherichia coli and Staphylococcus aureus.The findings demonstrated that encapsulating lemon essential oil led to a substantial increase in the inhibition zone against both gram-negative and gram-positive bacteria.The findings of this study suggest that this combination of natural materials has the potential to be utilised as effective, biodegradable food packaging that extends the shelf life and maintains food product safety, while supporting the sustainability of the food industry.