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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 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 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 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 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 Impact of Ylang Ylang essential oil on the physical, thermal, and antioxidant properties of corn starch/bovine gelatin films(Wiley, 2025) Bhatia, Saurabh; Jawad, Muhammad; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Koca, Esra; Aydemir, Levent Yurdaer; Alyaqoobi, Sausan Suliem; Albroumi, Mohammed; Pratap-Singh, AnubhavIn the present study we evaluated the antioxidant activity, morphological, barrier, thermal, surface optical, and mechanical properties of corn starch/bovine gelatin-based films containing Ylang Ylang essential oil (YYEO) with various concentrations (0.1%, 0.5%, and 1%) were incorporated in the film matrix. The obtained findings indicated that the tensile strength of the fabricated films did not show any significant difference. The addition of YYEO to composite films led to notable enhancements in their properties, including an increase in elongation at break (15.86%-54.78%), water solubility (35.66%-49.49%), moisture content (13.61%-19.03%), and swelling index (347%-453%). The film containing YYEO exhibited greater water vapor permeability compared to the control film. Additionally, the swelling ratio of all YYEO-enriched films was noticeably lower than that of the control films. The incorporation of YYEO also improved the hydrophobicity of the biocomposite films. Thermal analysis demonstrated enhanced thermal stability with the addition of YYEO. Furthermore, antioxidant assays, such as DPPH and ABTS, revealed a significant boost in antioxidant activity in the oil-loaded films. This study explores the use of YYEO in developing composite films made from corn starch and gelatin. The resulting films demonstrate a good potential for use in food packaging applications.Öğe 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 Origanum majorana essential oil-enriched collagen/K-carrageenan films with enhanced thermal, hydrophobic, anti-oxidant and anti-microbial properties for active Packaging(Elsevier, 2025) Bhatia, Saurabh; Jawad, Muhammad; Chinnam, Sampath; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Koca, Esra; Aydemir, Levent Yurdaer; Diblan, Sevgin; Thekkuden, Dinu Thomas; Alshabrmi, Fahad M.; Anwer, Md KhalidThis research focused on the development of collagen/k-carrageenan based films loaded with Marjoram essential oil (MEO) for active food packaging. Key findings highlighted that elevating MEO concentrations (0.1-1 %) resulted in a notable reduction in the tensile strength (20.41 f 0.55 to 7.25 f 0.53 MPa), swelling index (798 f 9 to 638 f 25 %), and moisture content (23.50 f 0.31 to 19.13 f 0.86 %) of the films while simultaneously increasing the elasticity (11.11 f 1.69 to 51.21 f 2.80 %) and water vapor permeability from 0.206 f 0.008 to 0.507 f 0.013 (g*mm)/(m2*h*kPa). The DPPH radical inhibition activity of films increased from 21.03 % to 52.53 %, while the ABTS cation radical inhibition activity rose from 42.90 % to 68.29 % with the addition of MEO. Furthermore, anti-microbial assays showed significant efficacy of films loaded with highest concentration of MEO against common food-borne pathogens including P. aeruginosa and C. albicans. In addition, the water contact angle measurement analyses revealed that the inclusion of MEO contributed to an increase in the hydrophobicity of the films. Moreover, thermal analysis also revealed the improved thermal stability of the films with the addition of MEO. These findings demonstrate the potential of MEO-loaded films as a potential active packaging material, offering a biodegradable and eco-friendly solution to address the limitations of conventional plastics.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.
