Inclusion of seaweed extracts resulted in a significant decrease in the transparency of the gelatin films compared to that of the control film, whereas no significant difference was observed in the case of sodium caseinate films (Table 3). The incorporation of seaweed extract imparted a green color to both the gelatin and sodium caseinate films with a corresponding decrease in lightness value (L*). A significant difference (p < 0.05) in the total color difference was observed in both the gelatin and sodium caseinate films. The imparting of green-yellow color to the films was attributed to the presence of chlorophyll and other natural pigments such as b-carotene, violaxanthin and fucoxanthin in the seaweed extract. Similarly, addition ofgrape seed extract (from 0 to 20% level) into chitosan films significantly reduced their lightness and increased redness and yellowness (Sivarooban, Hettiarachchy, & Johnson, 2008). Further studies carried out on addition of extracts suggest that the color variation can be attributed to presence ofdifferent polyphenolic compounds. These polyphenolic compounds are believed to contribute to the particular color of the matrix in which they are found (Wanget al., 2012).