A Comparative Study of the Properties of Gelatin (Porcine and Bovine)-Based Edible Films Loaded with Spearmint Essential Oil

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dc.authoridKOCA, ESRA/0000-0002-2230-7113
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridJawad, Muhammad/0009-0009-8281-4756
dc.authoridAnwer, Md. Khalid/0000-0002-5227-3954
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorJawad, Muhammad
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAl-Azri, Mohammed Said
dc.contributor.authorUllah, Sana
dc.contributor.authorAnwer, Md Khalid
dc.date.accessioned2025-01-06T17:38:07Z
dc.date.available2025-01-06T17:38:07Z
dc.date.issued2023
dc.description.abstractGelatin (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.
dc.description.sponsorshipTRC [BFP/RGP/HSS/22/007]
dc.description.sponsorshipThe study was supported by TRC grant number BFP/RGP/HSS/22/007.
dc.identifier.doi10.3390/biomimetics8020172
dc.identifier.issn2313-7673
dc.identifier.issue2
dc.identifier.pmid37092424
dc.identifier.scopus2-s2.0-85163851083
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3390/biomimetics8020172
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2484
dc.identifier.volume8
dc.identifier.wosWOS:001016994300001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofBiomimetics
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectgelatin
dc.subjectporcine
dc.subjectbovine
dc.subjectspearmint essential oil
dc.subjectedible films
dc.subjectactive packaging
dc.titleA Comparative Study of the Properties of Gelatin (Porcine and Bovine)-Based Edible Films Loaded with Spearmint Essential Oil
dc.typeArticle

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