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Öğe A Comparative Study of the Properties of Gelatin (Porcine and Bovine)-Based Edible Films Loaded with Spearmint Essential Oil(Mdpi, 2023) Bhatia, Saurabh; Al-Harrasi, Ahmed; Jawad, Muhammad; Shah, Yasir Abbas; Al-Azri, Mohammed Said; Ullah, Sana; Anwer, Md KhalidGelatin (bovine/porcine)-based edible films are considered as an excellent carrier for essential oils (EOs) to preserve food quality and extend their shelf life. Spearmint essential oil (SEO) is known for its potential antioxidant and antimicrobial effects; nevertheless, its food applications are limited due to the volatile nature of its active components. Thus, edible films loaded with essential oil can be an alternative to synthetic preservatives to improve their food applications. In the present study, the effect of SEO addition was investigated on the physicochemical properties of bovine and porcine gelatin films, and antioxidant activity was assessed. GCMS (Gas chromatography mass spectrometry) analysis revealed the presence of carvone (55%) and limonene (25.3%) as major components. The incorporation of SEO into the films decreased the opacity, moisture content, water solubility, and elongation at break of bovine and porcine gelatin films. However, with the addition of EO, the thickness and water vapor permeability of bovine and porcine-based gelatin films increased. Moreover, the addition of SEO increased the tensile strength (TS) of the porcine-based film, whereas bovine samples demonstrated a decrease in tensile strength. XRD (X-ray diffraction) findings revealed a decrease in the percentage crystallinity of both types of gelatin films. SEM (scanning electron microscope) results showed the changes in the morphology of films after the addition of SEO. Antioxidant properties significantly (p < 0.05) increased with the incorporation of EO when compared with control films. Therefore, the addition of SEO to gelatin-based edible films could be an effective approach to prepare an active food packaging material to prevent food oxidation.Öğe A novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin(Wiley, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Ullah, Sana; Anwer, Md Khalid; Koca, Esra; Aydemir, Levent YurdaerBoswellia sacra and its derivatives exhibit notable bioactive properties, which have been the subject of extensive scientific research; however, their potential applications in food packaging remain largely untapped. In the current study, cellulose, sodium alginate, and gelatin composite edible films were fabricated with the addition of different concentrations (0.2% and 0.3%) of the ethanolic fraction of Boswellia sacra oleo gum resin (BSOR). The resultant films were examined for their physical, chemical, mechanical, barrier, optical, and antioxidant properties. Moreover, the films were characterized using Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) to study the impact of incorporating BSOR on the morphological, crystalline, and chemical properties of the films. The addition of BSOR increased the film thickness (0.026-0.08 mm), water vapor permeability (0.210-0.619 (g.mm)/(m(2).h.kPa), and the intensity of the yellow color (3.01-7.20) while reducing the values of both tensile strength (6.67-1.03 MPa) and elongation at break (83.50%-48.81%). SEM and FTIR analysis confirmed the interaction between the BSOR and film-forming components. The antioxidant properties of the edible films were significantly increased with the addition of BSOR. The comprehensive findings of the study demonstrated that BSOR possesses the potential to serve as an efficient natural antioxidant agent in the fabrication of edible films.Öğe Antimicrobial topical polymeric films loaded with Acetyl-11-keto- ?-boswellic acid (AKBA), boswellic acid and silver nanoparticles: Optimization, characterization, and biological activity (vol 10, e31671, 2024)(Cell Press, 2024) Jawad, Muhammad; Bhatia, Saurabh; Al-Harrasi, Ahmed; Ullah, Sana; Halim, Sobia Ahsan; Khan, Ajmal; Koca, Esra[Abstract Not Available]Öğe Antimicrobial topical polymeric films loaded with Acetyl-11-keto-?-boswellic acid (AKBA), boswellic acid and silver nanoparticles: Optimization, characterization, and biological activity(Cell Press, 2024) Jawad, Muhammad; Bhatia, Saurabh; Al-Harrasi, Ahmed; Ullah, Sana; Halim, Sobia Ahsan; Khan, Ajmal; Koca, EsraThe study examined the antimicrobial and antioxidant potential of pure Acetyl-11-keto-beta-boswellic acid (AKBA), boswellic acid (70%) and AKBA loaded nanoparticles as topical polymeric films. The optimized concentration (0.05 % w/v) of pure AKBA, boswellic acid (BA), and AKBA loaded silver nanoparticles were used to study its impact on film characteristics. Carboxymethyl cellulose (CMC), sodium alginate (SA), and gelatin (Ge) composite films were prepared in this study. The polymeric films were evaluated for their biological (antioxidant and antimicrobial activities) and mechanical characteristics such as tensile strength (TS) and elongation (%). Moreover, other parameters including water barrier properties and color attributes of the film were also evaluated. Furthermore, assessments were conducted using analytical techniques like FTIR, XRD, and SEM. Surface analysis revealed that AgNP precipitation led to a few particles in the film structure. Overall, the results indicate a relatively consistent microstructure. Moreover, due to the addition of AKBA, BA, and AgNPs, a significant decrease in TS, moisture content, water solubility, and water vapor permeation was observed. The films transparency also showed a decreasing trend, and the color analysis revealed decreasing yellowness (b*) of the films. Importantly, a significant increase in antioxidant activity against DPPH free radicals and ABTS cations was observed in the CSG films. Additionally, the AgNP-AKBA loaded films displayed significant antifungal activity against C. albicans. Moreover, the molecular docking analysis revealed the inter-molecular interactions between the AKBA, AgNPs, and composite films. The docking results indicate good binding of AKBA and silver nanoparticles with gelatin and carboxymethyl cellulosemolecules. In conclusion, these polymeric films have potential as novel materials with significant antioxidant and antifungal activities.Öğe Characterization of biodegradable films based on guar gum and calcium caseinate incorporated with clary sage oil: Rheological, physicochemical, antioxidant, and antimicrobial properties(Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Alhadhrami, Aysha Salim; Alhashmi, Dalal Sulaiman Hamed; Jawad, Muhammad; Diblan, SevginClary sage essential oil (CSEO) has been reported for its wide food and pharmaceutical applications. This work aimed to produce biodegradable active guar gum-calcium caseinate (GG-CC) based film incorporated with CSEO and to evaluate its physico-chemical, antioxidant, and antibacterial properties. Solvent casting technique was used to prepare the composite films containing CSEO at 0.1, 0.15, and 0.2% (v/v). The chemical, rheological, morphology, mechanical, thermal, optical, crystalline, biodegradable, water barrier, antioxidant and antimicrobial potential of the samples were assessed by various analytical methods. Rheological findings of filmogenic solution revealed that the viscosity of filmogenic solutions (GCEO2-GCEO4) increased with an increase in the concentration of the CSEO. CSEO addition in GG-CC film exhibited a homogenous structure with low crystallinity, transparency, water vapor permeability, moisture content, and tensile strength values, whereas a rise in elongation at break, thickness, and thermal stability was observed. Fourier transforms infrared (FTIR) results suggested the interaction between CSEO and GG-CC-CSEO films also exhibited satisfactory antioxidant activity against DPPH and ABTS free radicals and higher antimicrobial effect against the Gram-negative bacteria (Pseudomonas aeruginosa). This work revealed that CSEO has the potential to be used as an active ingredient in the development of films for food packaging applications.Öğe Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging(Wiley, 2025) Shah, Yasir Abbas; Bhatia, Saurabh; Al-Harrasi, Ahmed; Tarahi, Mohammad; Khan, Talha Shireen; Alam, Tanveer; Koca, Esra; Aydemir, Levent YurdaerActive packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of Boswellia sacra and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The Delta E value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.Öğe Development and Characterization of Kappa-Carrageenan/PVA Films Loaded With Clove Essential Oil for Active Food Packaging(Wiley, 2025) Bhatia, Saurabh; Shah, Yasir Abbas; Almohana, Ibrahim Hamza; Khan, Talha Shreen; Jawad, Muhammad; Al-Harrasi, Ahmed; Koca, Esra; Aydemir, Levent Yurdaer; Roy, SwarupThe active packaging films were developed using kappa-carrageenan and polyvinyl alcohol loaded with different concentrations (0.1%, 0.2%, and 0.3%) of clove essential oil. The impact of oil addition on the physiochemical properties of the films was evaluated using various techniques. GCMS analysis of the oil demonstrated the presence of three primary compounds in the clove oil, including eugenol (82.09%), caryophyllene (13.89%), and alpha-humulene (2.26%), which contribute to the antioxidant and antimicrobial properties of the oil, thereby influencing the functional performance of the developed films in food packaging applications. The opacity of the film samples increased (0.581 +/- 0.031 to 1.243 +/- 0.056) with the addition of oil, however, there was a significant difference in the overall color change (Delta E) of the film samples. The thickness (0.071 +/- 0.001 to 0.127 +/- 0.006 mm) and flexibility (11.73 +/- 1.28 to 35.08 +/- 2.56%) of the films were increased, while the tensile strength decreased (12.40 +/- 0.74 to 3.34 +/- 0.29 MPa) with the addition of oil in a concentration-dependent manner. Additionally, the micrographs obtained for the film samples using scanning electron microscopy demonstrated the effect of clove oil on the microstructure of the films. Moreover, the thermal degradation and antioxidant activities of the films significantly improved with the addition of clove essential oil, as evidenced by the DPPH radical scavenging activity increasing from 1.27% in KCP1 to 57.21% in KCP4 and ABTS scavenging activity rising from 6.81% in KCP1 to 76.68% in KCP4. This study presents a promising approach to develop essential oil-loaded active films with the potential to be used as packaging material.Öğe Development and Characterization of Potato Starch-Pectin-Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications(Wiley, 2025) Bhatia, Saurabh; Jawad, Muhammad; Chinnam, Sampath; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Al-Azri, Mohammed Said; Koca, Esra; Aydemir, Levent Yurdaer; Diblan, Sevgin; Mohan, Syam; Najmi, Asim; Khalid, Asaad; Khan, Mahbubur RahmanThe increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch-pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties. The effects of incorporating different concentrations of JBEO (0.1%-1% v/v) on various properties of PSP-based films were evaluated, including surface color, transparency, barrier properties, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermal analysis (TGA and DTA), antioxidant activity, and antimicrobial effectiveness. Increasing the level of JBEO led to a significant decrease in the moisture content, film transparency, and mechanical attributes, while an increase in thickness, water permeability, and film elongation was observed. SEM analysis also revealed morphological properties such as some spherical, bubble-like configuration and cracks on the surface due to an increase in JBEO concentration. TGA and DTA revealed lower weight loss in the initial cycles due to the addition of JBEO, and the thermal stability of the films improved. The antioxidant assays revealed a concentration-dependent increase in the radical scavenging capacity of the films from 11.31% to 17.28% for DPPH and from 3.06% to 25.53% for ABTS. Moreover, significant antibacterial and antifungal activity of the bioactive films was observed against P. aeruginosa, S. aureus, and C. albicans. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications.Öğe Development and functional characterization of melissa essential oil fortified k-carrageenan-based active packaging films(Elsevier, 2025) Bhatia, Saurabh; Jawad, Muhammad; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Koca, Esra; Aydemir, Levent Yurdaer; Thekkuden, Dinu Thomas; Imam, Faisal; Al-Harbi, NaifThe study examined the use of Melissa essential oil (MEO) in kappa carrageenan (KC) based films as a form of active packaging for potential applications in food packaging. Concentrations of MEO used were 0.1 %, 0.5 %, 1 %, and 1.5 % (v/v) to observe changes in the biopolymer characteristics. The films were evaluated for their appearance, color, antioxidant properties, and mechanical characteristics, including tensile strength (TS) and elongation at break (EAB). The findings indicate that the increase in MEO concentration resulted in a considerable decrease in the TS and moisture content of the films. In addition, an increase in EAB and water vapor permeability (WVP) was observed due to the increase in MEO concentration. The results of color analysis show that higher MEO levels made the films opaque with increasing yellowness (b*). Moreover, antioxidant assays revealed that increasing the concentration of MEO significantly improved the films' scavenging activity against free radicals (DPPH) and cationic radicals (ABTS+). Additionally, characterization techniques such as FTIR, XRD, SEM, and thermal assessments (TGA, DSC and DTG) were also performed. Microstructural analysis revealed that a higher MEO concentration led to a few particles in the film structure. Overall, the results indicate a relatively consistent microstructure. The thermal analysis revealed that the increase in MEO concentration leads to a noticeable improvement in the film's thermal stability.Öğe Development of novel ecofriendly sodium alginate-gelrite gellan gum composite films: Effects of glycerol and sorbitol(Wiley, 2025) Bhatia, Saurabh; Khan, Talha Shireen; Alhadhrami, Aysha Salim; Chinnam, Sampath; Shah, Yasir Abbas; Philip, Anil K.; Koca, Esra; Aydemir, Levent Yurdaer; Al-Harrasi, AhmedThe current study investigated the impact of various concentrations of plasticizers, especially glycerol and sorbitol, on the physical and chemical characteristics, as well as the antioxidant capabilities, of films made from sodium alginate and gelrite gellan gum. The elongation at break and thickness of the film samples increased, while water vapor permeability, opacity, and tensile strength of the film samples decreased with the increase in concentration of plasticizers. Film samples became more transparent and glossier in nature with increasing concentrations of plasticizers. Scanning electron microscopy revealed that sorbitol-loaded films showed a smooth and homogenous structure as compared to glycerol-loaded film samples. The control film samples showed significantly higher antioxidant activity compared to the other film samples. Contact angle measurements demonstrated that the film samples became more hydrophilic with the addition of plasticizers. This study provides an overview of the role of plasticizers, including glycerol and sorbitol, in the fabrication and application of biopolymeric films for food packaging.Highlights Plasticizers increased EAB and thickness but decreased WVP, opacity, and TS. Films with higher plasticizer levels were more transparent and thinner. Sorbitol-loaded films were more homogenous than glycerol-loaded ones. Control films had higher antioxidant activity than plasticizer-added films. Increase in plasticizer level increased hydrophilicity of filmsÖğe Development of Peru balsam-enriched pectin-gellan gum films for sustainable antioxidant food packaging(Springer, 2025) Bhatia, Saurabh; Alhadhrami, Aysha Salim; Jawad, Muhammad; Chinnam, Sampath; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Koca, Esra; Aydemir, Levent Yurdaer; Alam, Tanveer; Mohan, Syam; Zoghebi, Khalid; Khalid, AsaadIn this study, the effects of Perubalsam extract (PBE) on the surface, physical, mechanical, barrier and antioxidant properties of pectin/Gelrite gellen gum (PGG) were evaluated. The developed films were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), derivative thermogravimetry (DTG), and X-ray diffraction (XRD). Moreover, physiochemical properties, including moisture content, color, opacity, water solubility, and water vapor permeability, were measured. The antioxidant activity of the prepared films was determined by DPPH and ABTS radical scavenging assays. The incorporation of the extract into films increased opacity, thickness, elongation at break, water vapor permeability, and water solubility; however, tensile strength and moisture content decreased. SEM analysis revealed microstructural deformities like pores and cracks at higher concentrations of PBE. As expected, the antioxidant activities of the composite films increased with the increase in the PBE concentration in the films. Thus, such natural extract antioxidant films as a sustainable packaging material could offer better protection to the packed product against undesirable oxidation reactions.Öğe Development, characterization, and assessment of antioxidant pectin-sodium alginate based edible films incorporated with cassia essential oil(Wiley, 2023) Bhatia, Saurabh; Al-Harrasi, Ahmed; Jawad, Muhammad; Shah, Yasir Abbas; Al-Azri, Mohammed Said; Ullah, Sana; Oz, EmelThis research was conducted in order to develop a sustainable and eco-friendly pectin-sodium alginate-based packaging material using natural additives. Cassia essential oil (CEO) is a GRAS-approved natural preservative and flavouring agent used for a variety of food products. Recent reports revealed the growing interest in using oils in packaging material as natural additives. In the current study, CEO is loaded in pectin-sodium alginate-based composite films. The main component observed in CEO was cinnamaldehyde which was evaluated by employing gas chromatography-mass spectrometry (GCMS) analysis. Moreover, the incorporation of CEO improved the tensile strength (TS) and elongation at break (EAB) and increased the opacity of the films. However, a decrease in the moisture content, water solubility and water vapour permeability was observed with the incorporation of EO. Additionally, SEM analysis of the CEO-loaded films revealed an improvement in their morphology. The results of the DPPH and ABTS cation scavenging assays revealed a significant (P <= 0.05) increase in antioxidant activity with the incorporation of CEO. These findings indicate that cassia essential oil can be employed as a natural additive to develop edible active packaging material. This image illustrates the effect of Cassia essential oil (CEO) on water vapour permeability, morphology, transparency, thickness, mechanical strength, moisture content, and solubility of pectin/sodium alginate based edible films for food packaging application.dagger imageÖğe Effect of Pinus radiata extract on the properties and performance of sodium alginate and kappa-carrageenan composite films(Springer, 2025) Bhatia, Saurabh; Jawad, Muhammad; Shah, Yasir Abbas; Chinnam, Sampath; Al-Harrasi, Ahmed; Koca, Esra; Aydemir, Levent Yurdaer; Alam, Tanveer; Mohan, Syam; Zoghebi, Khalid; Khalid, AsaadComposite films of sodium alginate and kappa carrageenan (SAC) enriched with Pinus radiata bark extract (EnPBE) were fabricated using the casting method. The effects of varying EnPBE concentrations (0.1-1% v/v) on the SAC-based films were comprehensively evaluated. Assessments included surface color measurement, surface hydrophobicity, atomic force microscopy, transparency analysis, barrier properties, X-ray diffraction, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy and antioxidant analysis. Thermal properties were analyzed using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). Additionally, in-vitro release studies were performed to study the release behavior of the EnPBE. The findings revealed that increasing the EnPBE concentration led to a notable decrease in the swelling index and film transparency, while thickness, moisture content, water permeation, and flexibility increased. Color analysis revealed a significant increase in the red/green value (a*) and yellow/blue value (b*) of the films, consistent with visual observations. The water contact angle values decreased from 49.06 degrees to 41.45 degrees with the addition of EnPBE. Moreover, the release of the extract in both aqueous and methanolic environments showed a significant increase at higher concentrations. DPPH and ABTS antioxidant assays demonstrated a concentration-dependent increase in the free radical/cation scavenging capacity of the films. The surface roughness of the films increased with the addition of EnPBE, consistent with SEM results that showed particles on the surface of EnPBE-loaded films. TGA and DSC analyses demonstrated improved thermal stability of the films with the incorporation of EnPBE.Öğe Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications(Amer Chemical Soc, 2024) Bhatia, Saurabh; Abbas Shah, Yasir; Al-Harrasi, Ahmed; Jawad, Muhammad; Koca, Esra; Aydemir, Levent YurdaerThe trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 +/- 4.71 to 98.21 +/- 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.Öğe Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging(Cell Press, 2024) Bhatia, Saurabh; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Esatbeyoglu, Tuba; Koca, Esra; Aydemir, Levent Yurdaer; Al-Harrasi, AhmedEssential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappacarrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 f 0.006 to 0.060 f 0.008 mm), elongation at break (12.73 f 0.74 to 25.05 f 1.33 %), and water vapor permeability (0.447 f 0.014 to 0.643 f 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 f 3.69 to 29.80 f 2.10 MPa) and moisture content (25.83 f 0.046 to 21.82 f 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.Öğe Exploring the impact of Galbanum on the functionality of gelatin-based packaging films(Frontiers Media SA, 2026) Bhatia, Saurabh; Shah, Yasir Abbas; Alhadhrami, Aysha Salim; Khan, Talha Shireen; Jawad, Muhammad; Al-Harrasi, Ahmed; Koca, Esra; Aydemir, Levent Yurdaer; Alam, TanveerIntroduction The current study was designed to investigate the effect of Galbanum absolute over the physico-chemical and antioxidant properties of gelatin films.Methods Traditional casting method was used to fabricated gelatin and galbanum absolute film samples. The developed films were further subjected to FTIR, XRD, SEM, and DSC analysis determine their physiochemical and structural properties.Results It was found that with an increase in the concentration of Galbanum absolute, film thickness (0.07 mm - 0.17 mm), thermal stability, and contact angle (51.53 degrees - 80.14 degrees) were increased whereas transmittance (63.44 - 90.32) and crystallinity of the samples decreased. Furthermore, the incorporation of Galbanum absolute significantly increased the antioxidant properties (from 39.44% to 61.99% for DPPH radical scavenging activity and 8.89% to 62.86% for ABTS radical scavenging activity) of gelatin films. However, micrographs of Galbanum absolute-loaded films showed an increase in roughness and cracks over the films with the addition of Galbanum absolute.Discussion Therefore, further optimization of the Galbanum absolute proportion in the biopolymer films can result in the development of stable active packaging. These findings highlight the potential applications of Galbanum absolute as a natural additive in biodegradable food packaging materials to enhance the thermal stability and antioxidant properties.Öğe Extraction and applications of frankincense oleoresin as functional ingredient in pectin/sodium-alginate composite films for active packaging(Elsevier, 2025) Shah, Yasir Abbas; Bhatia, Saurabh; Al-Harrasi, Ahmed; Tarahi, Mohammad; Jawad, Muhammad; Alam, Tanveer; Diblan, Sevgin; Koca, Esra; Aydemir, Levent Yurdaer; Thekkuden, Dinu Thomas; Imam, Faisal; Al-Harbi, NaifThe composite films fabricated by incorporating frankincense oleoresin (FOR) into pectin and sodium alginate matrices, were underwent several analysis including thickness, mechanical strength, barrier properties, color attributes, morphological structure, surface roughness, chemical composition, crystalline nature, as well as evaluations of antioxidant and antimicrobial properties. The findings of the study indicated an increase in the thickness of the film samples with the addition of FOR however reduction in both tensile strength (from 9.59 to 2.58 MPa) and elongation at break (from 9.85 % to 3.22 %) was observed. The water vapor permeability of the developed films demonstrated an increase from 0.411 to 0.878 (g*mm)/(m2*h*kPa). Atomic Force Microscopy (AFM) imaging results indicated a reduction in the surface roughness of films upon the addition of FOR. Additionally, Fourier Transform Infrared Spectroscopy (FTIR) spectra unveiled chemical interactions between the film-forming polymers and FOR. Furthermore, a significant enhancement in the antioxidant activity was observed in films incorporating FOR, compared to the control group. These FOR-loaded film samples demonstrated antimicrobial effects against Pseudomonas aeruginosa, while no inhibitory zones were observed against Staphylococcus aureus and Candida albicans. In summary, the outcomes of this investigation highlight the promising potential of pectin/sodium alginate composite films containing FOR in packaging applications.Öğe Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging(Wiley, 2025) Bhatia, Saurabh; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Jawad, Muhammad; Koca, Esra; Aydemir, Levent Yurdaer; Alam, Tanveer; Al-Harrasi, Ahmed; Anwer, Md. Khalid; Mohan, Syam; Najmi, Asim; Khalid, AsaadOakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)-based films. The effects of 0.5%-1.5% OME (w/v) over the physicochemical and antioxidant properties of SA-GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA-GG triggered interactions between SA-GG and OME. The color attributes of SA-GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA-GG film was a valuable approach to synthesize active, bio-functional, and eco-friendly packing for the food industry.Öğe Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil(Wiley, 2024) Bhatia, Saurabh; Al-Harrasi, Ahmed; Ullah, Sana; Shah, Yasir Abbas; Al-Azri, Mohammed Said; Jawad, Muhammad; Anwer, Md KhalidIn the present work, pectin and gelatin-based edible films (EFs) loaded with Citrus reticulata L. (tangerine) essential oil were fabricated and evaluated for their potential application in food packaging. GC-MS analysis and physiochemical, mechanical, and antioxidant analysis of the synthesized edible films and oil extract were carried out. GC-MS analysis of the tangerine essential oil revealed the presence of around 40 different chemical constituents, and among them, limonene (43.85%), linalyl acetate (19.16%), linalool (18.38%), and beta-Myrcene (3.41%) were found as the major constituent. Fourier transform infrared spectroscopy showed the interaction between the functional groups of the film components. Mechanical parameter assessment showed that the tensile strength of the edible film increases and elongation at break values decreases with oil addition. The thickness of the EFs increased with oil addition, while water solubility, water vapor permeability, and transparency decreased. In antioxidant potential assessment assays, maximum activity (DPPH center dot and ABTS(center dot+) reducing potential) was reported for edible film samples containing a maximum amount (60 mu L) of tangerine oil. We found that pectin and gelatin-based edible films loaded with tangerine essential oil exhibit better characteristics and could be used as a food packaging material.Öğe Fabrication, Characterization, and Antioxidant Potential of Sodium Alginate/Acacia Gum Hydrogel-Based Films Loaded with Cinnamon Essential Oil(Mdpi, 2023) Bhatia, Saurabh; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Altoubi, Halima Waleed Khalifa; Kotta, Sabna; Sharma, Priyanka; Anwer, Md. KhalidSeveral studies have reported the advantages of incorporating essential oils in hydrogel-based films for improving their physiochemical and antioxidant attributes. Cinnamon essential oil (CEO) has great potential in industrial and medicinal applications as an antimicrobial and antioxidant agent. The present study aimed to develop sodium alginate (SA) and acacia gum (AG) hydrogel-based films loaded with CEO. Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), and texture analysis (TA) were performed to analyze the structural, crystalline, chemical, thermal, and mechanical behaviour of the edible films that were loaded with CEO. Moreover, the transparency, thickness, barrier, thermal, and color parameters of the prepared hydrogel-based films loaded with CEO were also assessed. The study revealed that as the concentration of oil in the films was raised, the thickness and elongation at break (EAB) increased, while transparency, tensile strength (TS), water vapor permeability (WVP), and moisture content (MC) decreased. As the concentration of CEO increased, the hydrogel-based films demonstrated a significant improvement in their antioxidant properties. Incorporating CEO into the SA-AG composite edible films presents a promising strategy for producing hydrogel-based films with the potential to serve as food packaging materials.
