Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridJawad, Muhammad/0009-0009-8281-4756
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorJawad, Muhammad
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-01-06T17:38:02Z
dc.date.available2025-01-06T17:38:02Z
dc.date.issued2024
dc.description.abstractIn 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.
dc.description.sponsorshipTRC grant [BFP/RGP/HSS/22/007, MoHERI/SRPP/MoAFWR/1/2022/RI/01]
dc.description.sponsorshipThe study was supported by TRC grant numbers BFP/RGP/HSS/22/007 and MoHERI/SRPP/MoAFWR/1/2022/RI/01.
dc.identifier.doi10.1016/j.ijbiomac.2023.128045
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid37956812
dc.identifier.scopus2-s2.0-85181751489
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2023.128045
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2429
dc.identifier.volume254
dc.identifier.wosWOS:001120877800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectFood packaging
dc.subjectEdible films
dc.subjectAntioxidant activity
dc.subjectEssential oil
dc.titleNovel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films
dc.typeArticle

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