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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 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 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 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 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 Gelatin/calcium-caseinate films loaded with petitgrain essential oil for sustainable food packaging(Wiley, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Diblan, Sevgin; Khan, Talha Shireen; Koca, EsraThis research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, alpha-pinene, alpha-terpineol, limonene, beta-myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE-CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and Delta E (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo-gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE-CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature. Visual analysis of gelatin and calcium caseinate blank and composite films loaded with and without varying concentrations of petitgrain essential oil. Film samples loaded with and without oil exhibited homogeneous and even structures without any irregularities, demonstrating the good film-forming properties of the biopolymers as well as their compatibility with other components. imageÖğe Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films(Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Koca, Esra; Aydemir, Levent YurdaerIn the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were beta-caryophyllene, limonene, beta-phellandren, pinene, copaene and alpha-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.Öğe Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging(Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Khan, Talha Shireen; Alam, Tanveer; Diblan, SevginThe present study aimed to develop food packaging films by using a combination of pectin (PE) and sodium alginate (SA) enriched with Acetyl-11-keto-beta-boswellic acid (AKBA) as a functional or active ingredient. The fabricated films underwent comprehensive evaluation of their morphological, chemical, mechanical, barrier, optical, thermal, antioxidant, and antimicrobial properties. SEM and FTIR analysis showed that AKBA had good compatibility with film-forming components. The AKBA-loaded film samples exhibited a decrease in their barrier properties and tensile strength, but enhancements in both elongation at break and thickness values was observed. With the addition of AKBA, a significant increase (p < 0.05) in the ultraviolet barrier properties of the films and total colour variation (Delta E) was observed. TGA analysis of the films unveiled an improvement in thermal resistance with the incorporation of AKBA. Moreover, the films loaded with AKBA exhibited potent antioxidant activity in the ABTS and DPPH assay methods. Disk diffusion analysis showed the antimicrobial activity of AKBAloaded films against P. aeruginosa, highlighting the potential of AKBA as a natural antimicrobial agent for the safety of food products. The results demonstrate the practical application of PE and SA active films loaded with AKBA, particularly within the food packaging industry.Öğe Physicochemical Characterization and Antioxidant Properties of Chitosan and Sodium Alginate Based Films Incorporated with Ficus Extract(Mdpi, 2023) Bhatia, Saurabh; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Jawad, Muhammad; Al-Azri, Mohammed Said; Ullah, Sana; Anwer, Md KhalidAqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with Ficus fruit aqueous extract (FFE) were characterized physiochemically (using Fourier transform infrared spectroscopy (FT-IR), Texture analyser (TA), Thermogravimetric analysis (TGA), scanning electron microscopy (SEM), X-ray diffraction (XRD), and colourimeter) and biologically (using antioxidant assays). CS-SA-FFA films showed high thermal stability and high antioxidant properties. The addition of FFA into CS-SA film decreased transparency, crystallinity, tensile strength (TS), and water vapour permeability (WVP) but ameliorate moisture content (MC), elongation at break (EAB) and film thickness. The overall increase in thermal stability and antioxidant property of CS-SA-FFA films demonstrated that FFA could be alternatively used as a potent natural plant-based extract for the development of food packaging material with improved physicochemical and antioxidant properties.Öğe Preparation and characterization of gelatin-pectin-based active films incorporated with Styrax benzoin oleo gum resin(Wiley, 2024) Bhatia, Saurabh; Jawad, Muhammad; Chinnam, Sampath; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Koca, Esra; Aydemir, Levent YurdaerIn this study, benzoin oleogum resin (BOGR) loaded antioxidant gelatin/pectin (GEPE) based films were developed and characterized for various parameters including mechanical, barrier, optical, film hydrophilicity/hydrophobicity, surface roughness, chemical, thermal, morphological and antioxidant properties. The incorporation of BOGR decreased water solubility, moisture content, tensile strength, and elongation at break. However, water permeability, opacity, thickness, and water hydrophobicity were increased. Moreover, SEM and AFM analysis confirmed that the films loaded with BOGR showed heterogeneous and rougher surfaces in comparison to blank film. The intermolecular interactions between GEPE and BOGR was confirmed by infrared spectroscopy. Thermal stability of the prepared BOGR loaded films was improved. Additionally, antioxidant activities of the film were significantly increased with increase in concentration of BOGR as indicated by ABTS and DPPH assays. Our findings indicate that BOGR loaded composite films could be used as an active material for food packaging applications.Öğe Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil(Cell Press, 2024) Bhatia, Saurabh; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Alrasbi, Aaisha Naseer Saif; Jawad, Muhammad; Koca, Esra; Aydemir, Levent YurdaerThis research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 +/- 0.009 to 0.561 +/- 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 +/- 0.19 to 8.55 +/- 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 +/- 3.41 % to 12.68 +/- 1.52 %, and a decline in transparency from 87.57 +/- 0.65 % to 76.18 +/- 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH center dot and ABTS center dot+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum -based films, making them more suitable for food packaging applications.Öğe The Applications of Lime (Citrus aurantifolia) Essential Oil as a Functional Ingredient in Gelatin/Kappa-Carrageenan Composite Films for Active Packaging(Amer Chemical Soc, 2024) Shah, Yasir Abbas; Bhatia, Saurabh; Al-Harrasi, Ahmed; Naseer, Aaisha; Jawad, Muhammad; Khan, Talha Shireen; Diblan, SevginGelatin and kappa-carrageenan (GEKC) composite films were developed by incorporating lime essential oil (LEO). GCMS analysis revealed the primary constituents within the LEO, which included limonene, gamma-terpinene, cyclohexene, terpineol, beta-pinene, and geranyl acetate. The oil-loaded films exhibited antimicrobial activity against foodborne pathogens such as Candida albicans and Staphylococcus aureus. DPPH and ABTS assays confirmed the enhanced antioxidant properties of the films. It was observed that the inclusion of LEO led to an increase in film thickness and water permeation, while the mechanical characteristics including tensile strength and elongation decreased with LEO addition. The compatibility of LEO with the film matrix was confirmed via scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Furthermore, the films exhibited improved thermal resistance upon the addition of LEO. This research highlights the potential of LEO as a natural and sustainable antimicrobial and antioxidant agent, paving the way for its application in active packaging.Öğe The Effect of Sage (Salvia sclarea) Essential Oil on the Physiochemical and Antioxidant Properties of Sodium Alginate and Casein-Based Composite Edible Films(Mdpi, 2023) Bhatia, Saurabh; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Jawad, Muhammad; Al-Azri, Mohammed Said; Ullah, Sana; Anwer, Md KhalidThe aim of this study was to examine the effect of Sage (Salvia sclarea) essential oil (SEO) on the physiochemical and antioxidant properties of sodium alginate (SA) and casein (CA) based films. Thermal, mechanical, optical, structural, chemical, crystalline, and barrier properties were examined using TGA, texture analyzer, colorimeter, SEM, FTIR, and XRD. Chemical compounds of the SEO were identified via GC-MS, the most important of which were linalyl acetate (43.32%) and linalool (28.51%). The results showed that incorporating SEO caused a significant decrease in tensile strength (1.022-0.140 Mpa), elongation at break (28.2-14.6%), moisture content (25.04-14.7%) and transparency (86.1-56.2%); however, WVP (0.427-0.667 x 10(-12) g center dot cm/cm(2)center dot s center dot Pa) increased. SEM analysis showed that the incorporation of SEO increased the homogeneousness of films. TGA analysis showed that SEO-loaded films showed better thermal stability than others. FTIR analysis revealed the compatibility between the components of the films. Furthermore, increasing the concentration of SEO increased the antioxidant activity of the films. Thus, the present film shows a potential application in the food packaging industry.Öğe The physicochemical properties and molecular docking study of plasticized amphotericin B loaded sodium alginate, carboxymethyl cellulose, and gelatin-based films(Cell Press, 2024) Bhatia, Saurabh; Al-Harrasi, Ahmed; Almohana, Ibrahim Hamza; Albayati, Mustafa Safa; Jawad, Muhammad; Shah, Yasir Abbas; Ullah, SanaPlasticizers are employed to stabilize films by safeguarding their physical stability and avoiding the degradation of the loaded therapeutic drug during processing and storage. In the present study, the plasticizer effect (glycerol) was studied on bioadhesive films based on sodium alginate (SA), carboxymethyl cellulose (CMC) and gelatin (GE) polymers loaded with amphotericin B (AmB). The main objective of the current study was to assess the morphological, mechanical, thermal, optical, and barrier properties of the films as a function of glycerol (Gly) concentration (0.5-1.5 %) using different techniques such as Scanning Electron Microscope (SEM), Texture analyzer (TA), Differential Scanning Calorimeter (DSC), X -Ray Diffraction (XRD), and Fourier Transforms Infrared Spectroscopy (FTIR). The concentration increase of glycerol resulted in an increase in Water Vapor Permeability (WVP) (0.187-0.334), elongation at break (EAB) (0.88-35.48 %), thickness (0.032-0.065 mm) and moisture level (17.5-41.76 %) whereas opacity, tensile strength (TS) (16.81-0.86 MPa), and young's modulus (YM) (0.194-0.002 MPa) values decreased. Glycerol incorporation in the film -Forming solution decreased the brittleness and fragility of the films. Fourier Transform Infrared (FTIR) spectra showed that intermolecular hydrogen bonding occurred between glycerol and polymers in plasticized films compared to control films. Furthermore, molecular docking was applied to predict the binding interactions betweem AmB, CMC, gelatin, SA and glycerol, which further endorsed the stabilizing effects of glycerol in the complex formation between AmB, CMC, SA, and gelatin. The Findings of the current study demonstrated that this polymeric blend could be used to successfully prepare bioadhesive films with glycerol as a plasticizer.Öğe Tuning the structure and physiochemical properties of sodium alginate and chitosan composite films through sodium tripolyphosphate (STPP) crosslinking(Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Khan, Talha Shireen; Koca, Esra; Aydemir, Levent YurdaerSodium tripolyphosphate (STPP), an inorganic and non-toxic polyphosphate, has potential applications as a crosslinking agent in the fabrication of edible films. This study utilized STPP in the development of sodium alginate-chitosan composite films, with a focus on their suitability for food packaging applications. The results indicate that the incorporation of STPP led to an increase in film thickness (from 0.048 +/- 0.004 to 0.078 +/- 0.008 mm), elongation at break (from 11.50 +/- 1.49 % to 15.88 +/- 2.14 %), water permeation (from 0.364 +/- 0.010 to 0.521 +/- 0.021 gmm/(m 2 h*kPa)), and moisture content (from 25.98 +/- 0.20 % to 28.12 +/- 0.17 %). In contrast, there was a decrease in tensile strength (from 30.23 +/- 2.08 to 25.60 +/- 1.22 MPa) and swelling index (from 752.9 +/- 17.1 to 533.5 +/- 8.9 %). Scanning electron microscopy (SEM) analysis revealed the formation of distinctive needle -like microcrystals with the incorporation of STPP. Fourier -transform infrared spectroscopy (FTIR) analysis indicated intermolecular interactions between STPP and the film -forming biopolymers. The data obtained from Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC) demonstrated enhanced thermal stability of STPP-loaded films at elevated temperatures. Furthermore, the films exhibited increased DPPH scavenging activity with the addition of STPP. This study underscores the potential of STPP as a crosslinking agent for the development of composite edible films, suggesting applications in the field of food packaging.
