Abstract
The development of biodegradable edible films has become a sustainable alternative to
synthetic packaging in preserving food quality. This study investigated the physicochemical,
mechanical, and structural properties of edible films formulated from Achi (Brachystegia
eurycoma) hydrocolloid incorporated with Ehuru (Monodora myristica) essential oil. The films
were prepared at different concentrations (1%, 3%, and 5%) using glycerol as a plasticizer.
Characterization parameters included film thickness, moisture content, water solubility, water
vapor permeability (WVP), opacity, tensile strength, elongation at break, and structural
analyses using thermogravimetric analysis (TGA), X-ray diffraction (XRD), scanning electron
microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR). Results revealed that
film thickness ranged from 0.059–0.119 mm, moisture content from 12.92–11.53%, and
solubility from 31.06–18.86%, indicating improved compactness at higher concentrations.
WVP reduced (0.26–0.05 g·mm/m²·kPa·h), demonstrating enhanced barrier properties. Tensile
strength increased (9.52–11.50 MPa), and elongation at break ranged between 22.06–34.20%,
showing good flexibility. FTIR spectra confirmed interactions between Achi polysaccharides
and essential oil functional groups, while SEM revealed smooth, homogeneous surfaces at
higher oil concentrations. These findings suggest that Achi hydrocolloid–Ehuru essential oil
films possess excellent structural and functional integrity, supporting their potential as natural
edible coatings for fresh produce preservation.