Thyme essential oil nano-emulsion/Tamarind starch/Whey protein concentrate novel edible films for tomato packaging

The aim of the present study was to prepare the thyme essential oil (TEO) nano-emulsion (5, 10, 15 and 20%) incorporated edible composite films using tamarind starch (TS), whey protein concentrate (WPC) at selected proportions. Impact on physical, mechanical and barrier properties of the composite films was investigated. The average particle size of nano-emulsions was found to be 18.88 nm and PDI value of 0.304. Carvacrol (41.29%), thymol (26.31%) and p-cymene (10.63%) were the main chemical compounds determined using GC-MS study. With the incorporation of WPC and TEO into film, water gain, and solubility of the films improved significantly to enhance the shelf life of tomato till 14 days. Synergistic effect of WPC and TEO significantly improved the tensile strength and elongation properties of the films. The inhibition zone was found to be (53.33 ± 2.60) mm for S.aureus and (39.86 ± 3.12) mm for E.coli at 20% TEO.