Fabrication, Characterization, and Antioxidant Potential of Sodium Alginate/Acacia Gum Hydrogel-Based Films Loaded with Cinnamon Essential Oil

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dc.authoridKOCA, ESRA/0000-0002-2230-7113
dc.authoridsharma, Dr. Priyanka/0000-0002-4834-0536
dc.authoridAnwer, Md. Khalid/0000-0002-5227-3954
dc.authoridKotta, Sabna/0000-0001-6350-5733
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAltoubi, Halima Waleed Khalifa
dc.contributor.authorKotta, Sabna
dc.contributor.authorSharma, Priyanka
dc.contributor.authorAnwer, Md. Khalid
dc.date.accessioned2025-01-06T17:44:23Z
dc.date.available2025-01-06T17:44:23Z
dc.date.issued2023
dc.description.abstractSeveral studies have reported the advantages of incorporating essential oils in hydrogel-based films for improving their physiochemical and antioxidant attributes. Cinnamon essential oil (CEO) has great potential in industrial and medicinal applications as an antimicrobial and antioxidant agent. The present study aimed to develop sodium alginate (SA) and acacia gum (AG) hydrogel-based films loaded with CEO. Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), and texture analysis (TA) were performed to analyze the structural, crystalline, chemical, thermal, and mechanical behaviour of the edible films that were loaded with CEO. Moreover, the transparency, thickness, barrier, thermal, and color parameters of the prepared hydrogel-based films loaded with CEO were also assessed. The study revealed that as the concentration of oil in the films was raised, the thickness and elongation at break (EAB) increased, while transparency, tensile strength (TS), water vapor permeability (WVP), and moisture content (MC) decreased. As the concentration of CEO increased, the hydrogel-based films demonstrated a significant improvement in their antioxidant properties. Incorporating CEO into the SA-AG composite edible films presents a promising strategy for producing hydrogel-based films with the potential to serve as food packaging materials.
dc.description.sponsorshipInstitutional Fund Projects [IFPIP: 1782-249-1443]; Ministry of Education and Abdulaziz University, DSR, Jeddah, Saudi Arabia
dc.description.sponsorshipThis research work was funded by Institutional Fund Projects under grant number IFPIP: 1782-249-1443. The authors gratefully acknowledge the technical and financial support provided by the Ministry of Education and Abdulaziz University, DSR, Jeddah, Saudi Arabia.
dc.identifier.doi10.3390/gels9040337
dc.identifier.issn2310-2861
dc.identifier.issue4
dc.identifier.pmid37102949
dc.identifier.scopus2-s2.0-85154606298
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/gels9040337
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3036
dc.identifier.volume9
dc.identifier.wosWOS:000979310100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofGels
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectsodium alginate
dc.subjecthydrogel polymer
dc.subjectacacia gum
dc.subjectcinnamon essential oil
dc.subjectedible hydrogel-based films
dc.subjectfood packaging
dc.titleFabrication, Characterization, and Antioxidant Potential of Sodium Alginate/Acacia Gum Hydrogel-Based Films Loaded with Cinnamon Essential Oil
dc.typeArticle

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