Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAbbas Shah, Yasir/0000-0003-4925-459X
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAbbas Shah, Yasir
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorJawad, Muhammad
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-01-06T17:45:10Z
dc.date.available2025-01-06T17:45:10Z
dc.date.issued2024
dc.description.abstractThe trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 +/- 4.71 to 98.21 +/- 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.
dc.description.sponsorshipUniversity of Nizwa; Natural and Medical Sciences Research Center
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.doi10.1021/acsomega.3c07366
dc.identifier.endpage9012
dc.identifier.issn2470-1343
dc.identifier.issue8
dc.identifier.pmid38434887
dc.identifier.scopus2-s2.0-85185587118
dc.identifier.scopusqualityQ1
dc.identifier.startpage9003
dc.identifier.urihttps://doi.org/10.1021/acsomega.3c07366
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3337
dc.identifier.volume9
dc.identifier.wosWOS:001164614000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofAcs Omega
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectWater-Vapor Permeabılıty
dc.subjectPhysıcochemıcal Propertıes
dc.subjectBıodegradable Fılms
dc.subjectComposıte Fılms
dc.subjectGelatın Fılms
dc.subjectEdıble Fılm
dc.subjectAntıbacterıal
dc.subjectGlycerol
dc.subjectOregano
dc.subjectBarrıer
dc.titleEnhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications
dc.typeArticle

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