Development, characterization, and assessment of antioxidant pectin-sodium alginate based edible films incorporated with cassia essential oil

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dc.authoridOz, Emel/0000-0003-3766-2713
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridJawad, Muhammad/0009-0009-8281-4756
dc.authoridOz, Fatih/0000-0002-5300-7519
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.authorOz, Emel
dc.date.accessioned2025-01-06T17:36:55Z
dc.date.available2025-01-06T17:36:55Z
dc.date.issued2023
dc.description.abstractThis 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 image
dc.description.sponsorshipThe authors are thankful to the Natural and Medical Sciences Research Center, University of Nizwa Oman for providing research facilities to conduct the current study.; Natural and Medical Sciences Research Center, University of Nizwa Oman
dc.description.sponsorshipThe authors are thankful to the Natural and Medical Sciences Research Center, University of Nizwa Oman for providing research facilities to conduct the current study.
dc.identifier.doi10.1111/ijfs.16569
dc.identifier.endpage4665
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85163821397
dc.identifier.scopusqualityQ1
dc.identifier.startpage4652
dc.identifier.urihttps://doi.org/10.1111/ijfs.16569
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2026
dc.identifier.volume58
dc.identifier.wosWOS:001077020100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCassia essential oil
dc.subjectedible films
dc.subjectedible packaging
dc.subjectpectin
dc.subjectsodium alginate
dc.titleDevelopment, characterization, and assessment of antioxidant pectin-sodium alginate based edible films incorporated with cassia essential oil
dc.typeArticle

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