Abstract

In the current swot an endeavour was made to assess the physical mechanical microbial and antioxidant properties of alginate based edible films integrated with nanoemulsions of essential oils Distinctive alginate films were created Among every one of these films one best film was chosen along with control to wrap the chicken patties and adequacy of these films to broaden the timeframe of realistic usability of chicken patties during 21 days of refrigerated stocking period was assessed The mean thickness gra mmature opacity values tensile strength and percent elongation at break were altogether P 0 05 higher in cardamom oil nanoemulsion incorporated films contrasted with films with gingeroil nanoemulsion and control The water Vapour permeability estimates were higher in films with ginger essential oil nanoemulsion contrasted with films of cardamom essential oil nanoemulsion The water sorption kinetics estimations of control films were essentially P 0 05 higher than the remainder of details