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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 Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity(Wiley, 2023) Demir, Hande; Aydemir, Levent Yurdaer; Ozel, Muhammed Sefik; Koca, Esra; Simsek Aslanoglu, MericThe purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29 & PLUSMN; 0.00, 0.39 & PLUSMN; 0.01, and 0.45 & PLUSMN; 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and & alpha;-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. Practical ApplicationPlant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.Öğe Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey(Wiley, 2023) Keyf, Pelin; Ugurlu, Ozlem; Erkin, Ozgur Cem; Aydemir, Levent Yurdaer; Erbay, ZaferThis study investigated the potential bioactive properties of white cheeses produced in different regions of Turkey, including their potential antioxidant, antihypertensive, antidiabetic, antimicrobial, and anticancer activities. The cheese samples were analyzed both before and after in vitro digestion. The study found that all cheese samples exhibited significant angiotensin-converting enzyme inhibition activity both before (45.5%-70.1% for 0.03 g cheese/mL) and after in vitro digestion (25.5%-63.5% for 0.0167 g cheese/mL), whereas alpha-amylase inhibition activity was present in all samples (in the range of 5.1%-50.0% for 3.0 x 10(-5) g cheese/mL) but disappeared after digestion, and alpha-glucosidase inhibition activity was only detected after in vitro digestion (from 20.5% to 60.4% for 5.6 x 10(-5) g cheese/mL), indicating potential antidiabetic properties. However, antimicrobial and anticancer activities were not observed in any of the samples. The results also suggest that the bioactivity potential of white cheese may vary depending on the region of production, as cheeses from the Marmara region exhibited high alpha-glucosidase inhibition activity after digestion. In conclusion, while white cheese is a valuable addition to the diet due to its high nutritional value and potential health benefits. This study revealed the bioactive potential of ripened white cheese and in vivo investigations of the cheese components would better show their possible benefits.Öğe BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES(2022) Emlek, Betül Oskaybaş; Özbey, Ayşe; Aydemir, Levent Yurdaer; Kahraman, KevserThis study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different reaction temperatures. Response Surface Methodology was used to investigate the effect of reaction temperature (60-90°C) and fatty acid concentrations (0.1-0.8 mmoL/g) on digestibility properties. Resistant starch (RS) contents of samples increased with an increase in reaction temperature. The reaction temperature affected the rapidly digestible starch (RDS) and slowly digestible starch (SDS) content of samples. The highest RS content (32.57%) was obtained using 0.45 mmoL/g myristic acid at 90°C. The F, p (<0.05), and R2 values indicated that the selected models were significant for the digestibility properties of samples. The complex formation of buckwheat starch with myristic acid seems promising to increase the RS content. Buckwheat appears to have the potential as an RS source, although the studies are quite new yet.Öğe Casein-Hydrolysate-Loaded W/O Emulsion Preparation as the Primary Emulsion of Double Emulsions: Effects of Varied Phase Fractions, Emulsifier Types, and Concentrations(Mdpi, 2023) Salum, Pelin; Ulubas, Cagla; Güven, Onur; Aydemir, Levent Yurdaer; Erbay, ZaferStable primary emulsion formation in which different parameters such as viscosity and droplet size come into prominence for their characterization is a key factor in W/O/W emulsions. In this study, different emulsifiers (Crill (TM) 1, Crill (TM) 4, AMP, and PGPR) were studied to produce a casein-hydrolysate-loaded stable primary emulsion with lower viscosity and droplet size. Viscosity, electrical conductivity, particle size distribution, and emulsion stability were determined for three different dispersed phase ratios and three emulsifier concentrations. In 31 of the 36 examined emulsion systems, no electrical conductivity could be measured, indicating that appropriate emulsions were formed. While AMP-based emulsions showed non-Newtonian flow behaviors with high consistency coefficients, all PGPR-based emulsions and most of the Crill (TM)-1- and -4-based ones were Newtonian fluids with relatively low viscosities (65.7-274.7 cP). The PGPR-based emulsions were stable for at least 5 days and had D(90) values lower than 2 mu m, whereas Crill (TM)-1- and -4-based emulsions had phase separation after 24 h and had minimum D(90) values of 6.8 mu m. PGPR-based emulsions were found suitable and within PGPR-based emulsions, and the best formulation was determined by TOPSIS. Using 5% PGPR with a 25% dispersed phase ratio resulted in the highest relative closeness value. The results of this study showed that PGPR is a very effective emulsifier for stable casein-hydrolysate-loaded emulsion formations with low droplet size and viscosity.Öğe Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps(Springer, 2022) Aydemir, Levent Yurdaer; Diblan, Sevgin; Aktas, Havva; Cakitli, GamzeDue to good protein quality and beneficial nutritional contents, dry beans have potential to be processed as functional food ingredients. Therefore, phenolic content, free radical scavenging (FRSA), iron chelating (ICA), antidiabetic, antihypertensive, and antimicrobial activities of flour (BF), hydrocolloid extract (BHE) and high protein content extracts (BP1 and BP2 - aided dilute salt) of common bean were determined after in vitro digestion (gastric and intestinal) process and Alcalase and Savinase hydrolysis. The highest ICA (27.94 +/- 0.52 mg EDTA/g) and antihypertensive activity (66.8% ACE inhibition) by BP2; antidiabetic activity (between 63.7 +/- 6.0 and 83.5 +/- 1.0% alpha-glucosidase inhibition, 46.2 +/- 2.5 and 46.3 +/- 0.8% alpha-amylase inhibition) by BF and BHE; phenolic content (113 +/- 4 mg GA/g and 96 +/- 1 mg quercetin/g) and FRSA (1807 +/- 150 mu mol Trolox/g) by BP1 and antimicrobial activity (E. coli, S. aureus) by BP1 and BP2 was determined after in vitro digestion. Alcalase enzyme produced dry bean hydrolysates with higher phenolic content, FRSA and ICC but caused in antidiabetic activity during hydrolysis process (except for BHE hydrolysates) while Savinase produced bioactive peptides with high alpha-amylase and alpha-glucosidase inhibition activity. Alcalase also generated antimicrobial peptides against L. monocytogenes, S. aureus, and E. coli. The study showed the high potential of dry bean to be processed for functional food ingredient. It was also stated that the applied extraction method was critical to obtain the bioactive components from dry bean seeds.Öğe Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus(Elsevier, 2025) Aktas, Havva; Raczyk, Marianna; Aydemir, Levent Yurdaer; Polanowska, KatarzynaThe increasing popularity of hempseed oil consumption contributes to an increased production of hemp-pressed cake (HPC), which is mainly underutilized feedstock. This study aims to valorise hemp-pressed cake, a byproduct of hemp oil production, by employing solid-state fermentation with Rhizopus oligosporus to enhance its nutritional value and bioactivity. The results indicate that fermentation preserved total protein content and released free amino acids, varying with fermentation duration. Also, a gradual drop in oil content by a maximum of 41.8% after 14 days was observed. Eight fatty acids were identified, with most showing a decreasing trend during fermentation, except for C18:1 (cis-9), which increased. Fermentation contributed to an increase in antioxidant activity and total phenolic content (TPC) at varied levels depending on the extract types and fermentation duration varied levels for analysed. Additionally, in the in-vitro digestion method, the samples were then analysed for TPC, iron chelating capacity, antioxidant activity, antihypertensive activity, antidiabetic activity, and total peptide amount. In addition, fermentation can increase the bioavailability of certain compounds, and it is a prospective use of a waste material produced during cold-pressing of hemp seed oil.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 Design and process optimisation of double emulsions loaded with casein hydrolysate(Elsevier Sci Ltd, 2024) Salum, Pelin; Ulubas, Cagla; Guven, Onur; Cam, Mustafa; Aydemir, Levent Yurdaer; Erbay, ZaferWater-in-oil-in-water (W1/O/W2) emulsions show promise for encapsulating hydrophilic active substances. However, the low stability of W1/O/W2 hinders its use for encapsulation purposes, and peptide encapsulation has challenges due to its surface-active properties. This study aimed to determine the appropriate formulation based on turbidity and encapsulation efficiency, as well as the optimal production parameters (ultrasound amplitude and time) for double emulsions containing casein hydrolysate, with a focus on the second homogenisation stage. Double emulsions were produced with three different emulsifiers (polysorbates 20, 60, or 80) at different concentrations (0.25%, 1%, or 1.75%) and dispersed phase ratios (10%, 20%, or 30%) using an ultrasound homogeniser. The results indicated that dispersed phase ratios and emulsifier concentrations had higher impact on emulsion properties than emulsifier types. A stable emulsion with high encapsulation efficiency was achieved with 1% polysorbate 20 and a 30% dispersed phase ratio, using sonication at 54% amplitude for 66 s. (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.Öğe DETERMINATION OF THE BEST FUNCTIONAL CHICKPEA CULTIVARS BY TOPSIS TECHNIQUE(2019) Aydemir, Levent Yurdaer; Akçakaya, Fatma GizemTechnique for order preference by similarity to ideal solution (TOPSIS) analysis was firstly applied to rank the most suitable registered chickpea cultivars among (12×3=36 samples) alternativesbased on their functional properties. Chickpeas were grown in controlled trial fields of state research institutes in Adana (in 2014-2015) and Erzurum (2015) regions which had mild-hot andcold climate conditions, respectively. Total phenolic (TPC) and water-soluble protein (WSPC)contents, free radical scavenging (FRSA) and iron chelating (ICA) activities, and water binding(WBC) and oil binding (OBC) capacities of extracts were determined. Equal weights were assigned for the parameters in TOPSIS application and the distances of each alternative from idealpositive and negative solution points and closeness coefficients were determined. Considerablevariations were observed for TPC, FRSA and ICA. The average values of determined parametersin each group (location, year, location and year) were close to each other. Significant low positivecorrelations were not determined between TPC, FRSA and ICA while any significant correlationswere determined between the WSPC, OBC, and WBC (P?0.05). Aydın cultivar had the highestscore for its antioxidant and technical functions (closeness coefficient was 7.02E-01) and followedby Çakır (5.59E-01) and Azkan (4.91E-01). This study showed the suitability of TOPSIS analysisin agriculture and food science area when the sample number was high and many different properties of samples were considered.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 Buckwheat Starch-Capric Acid Complex-Based Film: Process Optimization and Film Characterization(Wiley-VCH GmbH, 2025) Koca, Esra; Kahraman, Kevser; Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent YurdaerTo overcome the limitations of starch usage alone, the film formation ability of the buckwheat starch-capric acid complex (BS-CA) was optimized, and the films were characterized. Significant models were obtained for tensile strength (TS) and Young's modulus (YM) of BS-CA film (p < 0.0001). The glycerol/starch ratio, temperature, and their interactions were significant in the YM model (R-2 is 0.9851). The BS-CA film had a better water vapor barrier (0.463 +/- 0.02 g mm/m(2) h kPa), with lower water solubility (WS) (34.18 +/- 1.70%) and moisture content (MC) (16.87 +/- 0.09%) than the buckwheat starch (BS) film (p < 0.05). It had lower thickness (0.073 +/- 0.00 mm) and TS (0.624 +/- 0.04 MPa) but higher elasticity (114.60 +/- 3.12%). The non-covalent interactions were determined between BS and CA, since new peaks were not observed in the film's FTIR spectrum. BS-CA film had a typical V-type crystalline structure and had slightly lower decomposition temperatures than the BS film. Contact angle measurements (55.19 degrees +/- 1.7), and images of AFM topography and SEM showed that the BS-CA film surface was hydrophilic; height and average roughness values were 1014 and 276 nm, respectively, which were quite higher than those of BS film. The results reveal that starch modification with fatty acid is a promising way to develop starch-based films to be used in practical applications.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 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.
