For other flavouring films developed in this work, there was a reduction in E of 96 and 97% for films 2 and 3 (10 mL of EO + 5 mL of aroma/100 g of polymer; 5 mL of EO + 5 mL

of aroma/100 g of polymer, respectively) compared to the control. The apolar components of the lemon EO may have increased the strength of the links in the polymer chain and, consequently, increased the rigidity of the film. Over time, significant changes (p < 0.05) in the values of E were observed only for films 1 and 4 (film without EO and without aroma and film with 10 mL of aroma/100 g of polymer, respectively) ( Table 2). This shows that the lemon EO incorporated in the other treatments, films 2 and 3, acted to protect the films from alterations over time. The results showed a significant effect (p < 0.05) level of DNA-PK inhibitor EO and/or aroma on WVP. Components of the lemon aroma, such

as alcohols and esters, have hydrophilic characteristics and water molecules diffuse preferentially in the hydrophilic phase ( Sánchez-González et al., 2010). Furthermore the incorporation of 10 mL of aroma/100 g of polymer that has hydrophilic characteristics into the hydrophobic LDPE changed the structure of the polymer chains, resulting in a polymer matrix that was discontinuous and had a higher WVP ( Table 3). As shown in Table 2, films prepared with 5 mL of aroma/100 g of polymer (Films 2 and 3) showed no difference in WVP compared to the control, indicating that there is a limit for the addition of aroma within Pexidartinib purchase the studied interval. The addition of 10 mL and 5 mL of EO/100 g of polymer, respectively, in films 2 and 3 served to reduce the WVP in accordance with the hydrophobic nature of the EO and its high affinity for LDPE. The oil phase increases in the tortuosity factor for water transfer in the matrix, thus increasing the distance travelled by water molecules diffusing through the film and, consequently,

reducing the WVP (Sánchez-González, Cháfer, González-Martínez, Clomifene Chiralt, & Desobry, 2011). For the parameters of colour, opacity and b*, the level of EO and/or aroma in the film was significant. The addition of 10 mL of EO and 5 mL of aroma/100 g of polymer increased (p < 0.05) the values of b* and opacity compared with the control film ( Table 3). The flavouring films showed a more opaque, yellow colouration and therefore were less transparent with respect to films that lack lemon EO and aroma. As shown in the biplot graph (Fig. 2), the first and second principal components (PC1 and PC2) together explain 56.01% and 56.30% of the variation found in the data analysis of the sensory attributes for aroma and taste. All samples showed high acceptance by the judges with respect to lemon aroma and taste.