Edible composite films were prepared from apple pectin/cassava starch, 1.5% (w/v), containing different concentrations of Laurus nobilis L. oil and oleic acid (0.5, 1.0 and 1.5% v/w). The effects of L. nobilis L. oil on the physical properties of the resulted composite films were investigated. Samples with 1.5% (v/w) L. nobilis L. oil showed increased thickness (43.55–51.73 μm) and improved opacity; their barrier properties to UV radiation in the range of 200–280 nm significantly (P < 0.05) increased compared with that of the control film. The water vapor permeability of the films was reduced to 1.56 (g·mm/m2·day ·Pa) by adding more oil. The effect of L. nobilis L. oil on the oxygen permeability was lower (0.31 cc/m2/day). The measurement of color values showed that by increasing the oil content in polymer matrix, the L* values (lightness) and whiteness index decreased (P < 0.05), whereas the b* values (yellowness), a* values (greenness), yellowness index and total color difference (ΔE) of the films increased (P < 0.05). The surface microstructure of the matrix films was analyzed using atomic force microscopy, and the surface structures of the films were determined using scanning electron microscopy. The mechanical properties were also affected by the addition of L. nobilis L. oil; the tensile strength was diminished, and elongation at breaking (E) increased considerably. Incorporating L. nobilis L. oil provides a novel way to enhance the physical and barrier properties of composite films. Practical Applications Research studies on edible films have received considerable attention in the recent years because of their capability to improve global food quality with all indications that interest will continue. Edible composite films were prepared from apple pectin/cassava starch containing different concentrations of Laurus nobilis L. oil and oleic acid. Edible film materials have been developed mainly because of their advantages, such as they are being used as edible packaging materials over synthetic films. The functional properties of edible films are greatly influenced by parameters such as formulation from polysaccharide, which have been suggested as a means of food protection, and preservation could contribute to the reduction of environmental pollution, film forming technology, solvent characteristics and additives.

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The main objective of this study was to investigate the effect of olive oil and oleic acid addition to albumin (egg white) through emulsification to produce films on mechanical properties. Plasticizer was necessary to maintain film and coating integrity and to avoid pores cracks. Edible composite films were prepared from albumin and lipid material at (1 and 1.5%), respectively. The effect of unsaturated oleic acid with glycerol and monounsaturated olive oil on tensile strength, elongation at break, water vapor permeability (WVP), opacity (OP), solubility, colour and atomic force microscopy (AFM) was investigated. In general, the incorporation of lipid materials resulted in the increase (P < 0.05) of tensile strength and elongation at break, and the reduction of WVP with some exceptions. Overall, the effect of monounsaturated was greater than that of unsaturated. The surface microstructure of the films was analyzed using atomic force microscopy (AFM).