A novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorUllah, Sana
dc.contributor.authorAnwer, Md Khalid
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-01-06T17:36:56Z
dc.date.available2025-01-06T17:36:56Z
dc.date.issued2024
dc.description.abstractBoswellia sacra and its derivatives exhibit notable bioactive properties, which have been the subject of extensive scientific research; however, their potential applications in food packaging remain largely untapped. In the current study, cellulose, sodium alginate, and gelatin composite edible films were fabricated with the addition of different concentrations (0.2% and 0.3%) of the ethanolic fraction of Boswellia sacra oleo gum resin (BSOR). The resultant films were examined for their physical, chemical, mechanical, barrier, optical, and antioxidant properties. Moreover, the films were characterized using Scanning Electron Microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) to study the impact of incorporating BSOR on the morphological, crystalline, and chemical properties of the films. The addition of BSOR increased the film thickness (0.026-0.08 mm), water vapor permeability (0.210-0.619 (g.mm)/(m(2).h.kPa), and the intensity of the yellow color (3.01-7.20) while reducing the values of both tensile strength (6.67-1.03 MPa) and elongation at break (83.50%-48.81%). SEM and FTIR analysis confirmed the interaction between the BSOR and film-forming components. The antioxidant properties of the edible films were significantly increased with the addition of BSOR. The comprehensive findings of the study demonstrated that BSOR possesses the potential to serve as an efficient natural antioxidant agent in the fabrication of edible films.
dc.description.sponsorshipThe Research Council of Oman TRC; 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.doi10.1002/fsn3.3819
dc.identifier.endpage1066
dc.identifier.issn2048-7177
dc.identifier.issue2
dc.identifier.pmid38370062
dc.identifier.scopus2-s2.0-85178923254
dc.identifier.scopusqualityQ1
dc.identifier.startpage1056
dc.identifier.urihttps://doi.org/10.1002/fsn3.3819
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2042
dc.identifier.volume12
dc.identifier.wosWOS:001115555700001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectcellulose
dc.subjectfood packaging
dc.subjectgelatin
dc.subjectplant extract
dc.subjectsodium alginate
dc.titleA novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin
dc.typeArticle

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