Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. However, information on the utilization of these antibacterial EFs on the storage application of different local food products has not been thoroughly reviewed. Hence, this review gives an overview of the physicochemical, mechanical, antioxidant, and antibacterial properties of EF incorporated with AP and their storage application for the preservation of food products. For their applicability as food packaging, the potency of these EFs to be used as food packaging in preventing food spoilage or foodborne pathogens was also thoroughly reviewed. The addition of APE and EOs into the packaging matrix demonstrated the potential to prolong the storage of food products by preserving food quality (pH, colors, and lipid oxidation) and safety during storage, and the inhibition zones of some extracts against the pathogens demonstrated are weaker in comparison to the standard antibiotic drug used (WHO standards). In conclusion, the freshness of food products could be retained and lengthened by using EF with APE and Eos as active edible food packaging. However, additional research is required to significantly improve its antibacterial activity, producibility, and technical feasibility for long-term market use.

Red fruit oil is a potential coloring agent with high carotenoid content. Oil encapsulation could be done to improve its applicability to food products. This study evaluated the effect of different ratios of maltodextrin and whey protein during the encapsulation process of red fruit oil using spray and freeze drying. The powders were analyzed in terms of total carotenoid content, physicochemical properties, and stability. Spray drying resulted in powders with lower moisture content. Freeze drying resulted in powders with high carotenoid content in most samples. All powders showed low hygroscopicity and low crystallinity, but also low flowability. Spray-dried powders were spherical and wrinkled, while freeze-dried powders were irregular and rough. Sample with 1:1 ratio of maltodextrin and whey protein showed generally better properties in both spray and freeze drying. Freeze-dried powder showed better carotenoid stability than spray dried powder throughout the 4 weeks storage period.