The aim of this study was to use lemon balm extract (Melissa officinalis L.), prepared via microwave-assisted extraction, for the development of novel formulations of functional edible films based on chitosan, gum arabic, and gelatine (simple and blended formulations). This study focused on changes in the antioxidant properties of enriched films, in addition to their physicochemical and barrier performance for potential applications. Thickness, colour, transparency, water solubility, gas and water vapour permeability, total polyphenol content, and antioxidant capacity were evaluated. The addition of lemon balm extract resulted in an increased polyphenol content (of about 30%) and enhanced antioxidant properties (approximately three-fold), without influencing hydration-related properties (solubility, moisture content and water absorption). These parameters were significantly influenced by the matrix structure (neat chitosan vs. blends with gelatine and gum arabic). Significant increases in the oxygen (three-fold for neat chitosan and five-fold for blends) and carbon dioxide (21-fold for blends) permeability coefficients were also observed in all films with extracts. However, all values remained below 30 × 10−5 cm3 m−1 d−1 bar−1, indicating that all films retained good gas barrier properties. The results indicate the potential of the developed material for applications in active food packaging as a sustainable alternative to traditional packaging materials, which should be further validated through studies on real food systems and shelf-life evaluation.
Kurek et al. (Sat,) studied this question.