All the film-forming solutions yielded flexible films; those
incorporating carotenoids showed a yellowish to reddish hue that
was characteristic of the carotenoid extracts added. The objective
color measurement of the films is summarized in Table 1. Both h
and C* were significantly different for the four films (p 0.05). BeC,
T_E, and S_E films were in the first quadrant (þaþb), whereas C film
was between the first and the second quadrants (þaþb/eaþb). The
control film showed a yellowish shade (h ¼ 87.1) of very low
chromaticity (colorless to the naked eye), the S_E filmwas the most
reddish (h ¼ 56.8), whereas BeC was the most yellowish
(h ¼ 83.1) among the films incorporating carotenoid extract; the
hue angle of the T_E film was between those of BeC and S_E
(h ¼ 68.6). From these results it is deduced that b-carotene
contributed to the yellow color, whereas lycopene and astaxanthin
contributed to the orange-red one. The film with the most intense
color (highest chromaticity) was the one to which tomato extract
was added (T_E film), followed by BeC and S_E (p 0.05). The C
film showed a low opacity value of 0.363 ± 0.036, which was of the
same order as values recorded for gelatin films