Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAhmed, Asaad Khalid/0000-0001-8734-2588
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAlhadhrami, Aysha Salim
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorAl-Harrasi, Ahmed
dc.date.accessioned2025-01-06T17:36:40Z
dc.date.available2025-01-06T17:36:40Z
dc.date.issued2024
dc.description.abstractEssential 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.
dc.description.sponsorshipDeputyship for Research & Innovation, Ministry of Education in Saudi Arabia [ISP23-81]
dc.description.sponsorshipThe authors extend their appreciation to the Deputyship for Research & Innovation, Ministry of Education in Saudi Arabia for this research work through the project number (ISP23-81) .
dc.identifier.doi10.1016/j.heliyon.2024.e36895
dc.identifier.issn2405-8440
dc.identifier.issue17
dc.identifier.pmid39286085
dc.identifier.scopus2-s2.0-85202754820
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2024.e36895
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1952
dc.identifier.volume10
dc.identifier.wosWOS:001306389300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCell Press
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectBiopolymer films
dc.subjectEssential oil
dc.subjectAntioxidant
dc.subjectFood packaging
dc.titleExamining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging
dc.typeArticle

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