Fabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAbbas Shah, Yasir/0000-0003-4925-459X
dc.authoridAnwer, Md. Khalid/0000-0002-5227-3954
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorUllah, Sana
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAl-Azri, Mohammed Said
dc.contributor.authorJawad, Muhammad
dc.contributor.authorAnwer, Md Khalid
dc.date.accessioned2025-01-06T17:36:23Z
dc.date.available2025-01-06T17:36:23Z
dc.date.issued2024
dc.description.abstractIn the present work, pectin and gelatin-based edible films (EFs) loaded with Citrus reticulata L. (tangerine) essential oil were fabricated and evaluated for their potential application in food packaging. GC-MS analysis and physiochemical, mechanical, and antioxidant analysis of the synthesized edible films and oil extract were carried out. GC-MS analysis of the tangerine essential oil revealed the presence of around 40 different chemical constituents, and among them, limonene (43.85%), linalyl acetate (19.16%), linalool (18.38%), and beta-Myrcene (3.41%) were found as the major constituent. Fourier transform infrared spectroscopy showed the interaction between the functional groups of the film components. Mechanical parameter assessment showed that the tensile strength of the edible film increases and elongation at break values decreases with oil addition. The thickness of the EFs increased with oil addition, while water solubility, water vapor permeability, and transparency decreased. In antioxidant potential assessment assays, maximum activity (DPPH center dot and ABTS(center dot+) reducing potential) was reported for edible film samples containing a maximum amount (60 mu L) of tangerine oil. We found that pectin and gelatin-based edible films loaded with tangerine essential oil exhibit better characteristics and could be used as a food packaging material.
dc.description.sponsorshipTRC Oman; 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/jfpe.14583
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85189352971
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpe.14583
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1855
dc.identifier.volume47
dc.identifier.wosWOS:001194710900001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectantioxidant activity
dc.subjectedible films
dc.subjectgelatin
dc.subjectpectin
dc.subjecttangerine oil
dc.titleFabrication, characterization and antioxidant activities of pectin and gelatin based edible film loaded with Citrus reticulata L. essential oil
dc.typeArticle

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