Effects of Clove Essential Oil Incorporation on FTIR Spectra, Surface Morphology, and Gelation Time of Gelatin-Based Films

The utilization of gelatin-based edible films represents a sustainable packaging approach with the potential to reduce the use of synthetic packaging materials. This study investigated the effect of clove essential oil incorporation on the chemical structure (FTIR), microstructure, and gelation time of gelatin-based edible films. A completely randomized design was employed with three treatments: 0% (control), 4%, and 8% (v/v) clove essential oil. Fourier-transform infrared spectroscopy (FTIR) revealed interactions among gelatin, glycerol, and clove essential oil, as indicated by changes in the position and intensity of absorption bands, particularly those corresponding to O–H and C=O functional groups. Microstructural observations showed that films containing 4% clove essential oil exhibited a smoother, denser, and more homogeneous structure than the control and 8% treatments, indicating improved dispersion of the essential oil within the gelatin matrix. In contrast, films containing 8% clove essential oil displayed cracks and oil aggregation, suggesting reduced structural homogeneity. Gelation time increased with increasing clove essential oil concentration, indicating that higher oil levels interfered with gelatin network formation. Among the concentrations evaluated, the incorporation of 4% clove essential oil produced the most favorable chemical and microstructural characteristics together with a relatively stable gelation time. These findings demonstrate that clove essential oil concentration is an important factor influencing the structural characteristics and gelation behavior of gelatin-based edible films. Contribution to Sustainable Development Goals (SDGs):SDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production