Phytochemical screening of aromatic plants used in the preparation of organic food packaging

Abstract

Our work focused on the phytochemical screening of biomolecules (essential oil of glove Eugenia caryophyllus) used to create a new organic food packaging based on gelatin, glycerol, and sorbitol. The gelatin was extracted from chicken feet using acetic acid. Different combinations of these biopolymers, in addition to the essential oil, have been tested. The yield of gelatin extracted from 100 g of chicken legs was estimated at 11.22%. The elatin extracted from the chicken feet was an excellent crystal powder, light yellow and without smell. The organoleptic properties of clove oil include its appearance as liquid, color as yellow, and odor as aromatic and spicy. Eugenia caryophyllus's essential oil revealed a rich chemical composition. Phenol was the major component, followed by esters and sesquiterpenes. The essential oil appears to have antimicrobial activity against E. coli, Kluyvera sp, and Enterobacter cloacae of gram-. The BMC of the essential oil of girofle is between 3 mg/ml in Kluyvera sp, 5mg/ml in E. coli, and 4 mg/mL for Enterobacter cloacae. The results show that the clove oil positively affects the gram-negative. The essential oil of clove Girofle of Eugenia caryophyllus has a strong antimicrobial effect; it inhibits all bacteria (E. coli, Kluyvera sp, Enterobacter cloacae).