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Öğe Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging(Wiley, 2025) Shah, Yasir Abbas; Bhatia, Saurabh; Al-Harrasi, Ahmed; Tarahi, Mohammad; Khan, Talha Shireen; Alam, Tanveer; Koca, Esra; Aydemir, Levent YurdaerActive packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of Boswellia sacra and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The Delta E value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.Öğe Development and Characterization of Potato Starch-Pectin-Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications(Wiley, 2025) Bhatia, Saurabh; Jawad, Muhammad; Chinnam, Sampath; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Al-Azri, Mohammed Said; Koca, Esra; Aydemir, Levent Yurdaer; Diblan, Sevgin; Mohan, Syam; Najmi, Asim; Khalid, Asaad; Khan, Mahbubur RahmanThe increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch-pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties. The effects of incorporating different concentrations of JBEO (0.1%-1% v/v) on various properties of PSP-based films were evaluated, including surface color, transparency, barrier properties, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermal analysis (TGA and DTA), antioxidant activity, and antimicrobial effectiveness. Increasing the level of JBEO led to a significant decrease in the moisture content, film transparency, and mechanical attributes, while an increase in thickness, water permeability, and film elongation was observed. SEM analysis also revealed morphological properties such as some spherical, bubble-like configuration and cracks on the surface due to an increase in JBEO concentration. TGA and DTA revealed lower weight loss in the initial cycles due to the addition of JBEO, and the thermal stability of the films improved. The antioxidant assays revealed a concentration-dependent increase in the radical scavenging capacity of the films from 11.31% to 17.28% for DPPH and from 3.06% to 25.53% for ABTS. Moreover, significant antibacterial and antifungal activity of the bioactive films was observed against P. aeruginosa, S. aureus, and C. albicans. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications.Öğe Development and functional characterization of melissa essential oil fortified k-carrageenan-based active packaging films(Elsevier, 2025) Bhatia, Saurabh; Jawad, Muhammad; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Koca, Esra; Aydemir, Levent Yurdaer; Thekkuden, Dinu Thomas; Imam, Faisal; Al-Harbi, NaifThe study examined the use of Melissa essential oil (MEO) in kappa carrageenan (KC) based films as a form of active packaging for potential applications in food packaging. Concentrations of MEO used were 0.1 %, 0.5 %, 1 %, and 1.5 % (v/v) to observe changes in the biopolymer characteristics. The films were evaluated for their appearance, color, antioxidant properties, and mechanical characteristics, including tensile strength (TS) and elongation at break (EAB). The findings indicate that the increase in MEO concentration resulted in a considerable decrease in the TS and moisture content of the films. In addition, an increase in EAB and water vapor permeability (WVP) was observed due to the increase in MEO concentration. The results of color analysis show that higher MEO levels made the films opaque with increasing yellowness (b*). Moreover, antioxidant assays revealed that increasing the concentration of MEO significantly improved the films' scavenging activity against free radicals (DPPH) and cationic radicals (ABTS+). Additionally, characterization techniques such as FTIR, XRD, SEM, and thermal assessments (TGA, DSC and DTG) were also performed. Microstructural analysis revealed that a higher MEO concentration led to a few particles in the film structure. Overall, the results indicate a relatively consistent microstructure. The thermal analysis revealed that the increase in MEO concentration leads to a noticeable improvement in the film's thermal stability.Öğe Development of novel ecofriendly sodium alginate-gelrite gellan gum composite films: Effects of glycerol and sorbitol(Wiley, 2025) Bhatia, Saurabh; Khan, Talha Shireen; Alhadhrami, Aysha Salim; Chinnam, Sampath; Shah, Yasir Abbas; Philip, Anil K.; Koca, Esra; Aydemir, Levent Yurdaer; Al-Harrasi, AhmedThe current study investigated the impact of various concentrations of plasticizers, especially glycerol and sorbitol, on the physical and chemical characteristics, as well as the antioxidant capabilities, of films made from sodium alginate and gelrite gellan gum. The elongation at break and thickness of the film samples increased, while water vapor permeability, opacity, and tensile strength of the film samples decreased with the increase in concentration of plasticizers. Film samples became more transparent and glossier in nature with increasing concentrations of plasticizers. Scanning electron microscopy revealed that sorbitol-loaded films showed a smooth and homogenous structure as compared to glycerol-loaded film samples. The control film samples showed significantly higher antioxidant activity compared to the other film samples. Contact angle measurements demonstrated that the film samples became more hydrophilic with the addition of plasticizers. This study provides an overview of the role of plasticizers, including glycerol and sorbitol, in the fabrication and application of biopolymeric films for food packaging.Highlights Plasticizers increased EAB and thickness but decreased WVP, opacity, and TS. Films with higher plasticizer levels were more transparent and thinner. Sorbitol-loaded films were more homogenous than glycerol-loaded ones. Control films had higher antioxidant activity than plasticizer-added films. Increase in plasticizer level increased hydrophilicity of filmsÖğe 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 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 Impregnation of Pectin-Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment(Amer Chemical Soc, 2024) Bhatia, Saurabh; Khan, Talha Shireen; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Philip, Anil K.; Diblan, Sevgin; Koca, EsraBiopolymers derived from natural resources have gained much interest in the past few decades to replace conventional nonbiodegradable petroleum-based packaging. Essential oils and plant extracts are frequently utilized for their antimicrobial and antioxidant properties in the development of edible films and coatings serving as bioactive compounds. The current study investigated the impact of various concentrations of lemongrass essential oil (LEO) on the physical and chemical characteristics as well as the antioxidant capabilities of films made from sodium caseinate and pectin. The addition of LEO led to a decrease in mechanical parameters of film samples like elongation at break (EAB) decreased from 19.73 +/- 0.81 to 4.06 +/- 0.20 and tensile strength (TS) decreased from 11.16 +/- 0.81 to 2.43 +/- 0.08 but a rise in opacity (4.39 +/- 0.14 to 5.60 +/- 0.13), thickness (0.044 +/- 0.005 to 0.078 +/- 0.005), and water vapor permeability (WVP) (0.391 +/- 0.013 to 0.760 +/- 0.035) was observed. The gloss value of the film samples increased from 11.9 +/- 0.1 to 13.1 +/- 0.1, and haziness increased from 45.85 +/- 1.05 to 71.69 +/- 0.25 as the concentration of LEO increased, reducing their transparency (89.22 +/- 0.27-88.24 +/- 0.19). Scanning electron microscopy (SEM) revealed additional microstructural alterations in the films as a result of the addition of LEO. Furthermore, antimicrobial activity was detected in the PSC4 film sample against E. coli. The oil-loaded films showed significantly higher antioxidant activity of 40.41% compared to the control film sample, having 16.57% antioxidant activity. Contact angle measurements demonstrated that the film samples became more hydrophobic with the addition of LEO (55.52 degrees in the maximum LEO concentrated film). This study introduces a promising method for creating active food packaging materials for packaging applications.Öğe Myrrh Oleo-Gum Resin as a Functional Additive in Pectin and ?-Carrageenan Composite Films for Food Packaging(Wiley, 2024) Shah, Yasir Abbas; Bhatia, Saurabh; Chinnam, Sampath; Al-Harrasi, Ahmed; Tarahi, Mohammad; Khan, Talha Shireen; Alam, TanveerMyrrh oleo-gum-resin (MOGR) is a natural substance that has a rich history of medicinal use due to its anti-inflammatory, antimicrobial, and antioxidant properties. The present study reports on the fabrication and assessment of pectin and K-carrageenan composite films infused with varying proportions (0.3%, 0.5%, and 0.7%) of MOGR. Morphological analysis of the film samples was conducted using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The results indicated that the introduction of MOGR led to a notable increase in surface roughness. The SEM micrographs of the films showed that the MOGR addition had an important effect on the microstructure of the film. The surface hydrophobicity of the MOGR-loaded films increased, as confirmed by the rise in the contact angle. Moreover, there was an increase in the thickness (0.062 +/- 0.004-0.095 +/- 0.006 mm) and opacity (1.24 +/- 0.07-9.41 +/- 0.24) of the films with the addition of MOGR; however, tensile strength (7.30 +/- 0.50-4.92 +/- 0.34 MPa), elongation at break (32.41% +/- 1.0%-29.70% +/- 0.24%), and barrier properties decreased. Additionally, a rise in MOGR concentration corresponded to a rise in overall color difference Delta E (0.77 +/- 0.03-5.09 +/- 0.49) of the films. Notably, the incorporation of MOGR led to an increase in the antioxidant activity of the composite films, indicating potential applications in functional packaging materials.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.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 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.
