Development and Characterization of Kappa-Carrageenan/PVA Films Loaded With Clove Essential Oil for Active Food Packaging

Basit Öğe Kaydı
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridRoy, Swarup/0000-0001-9917-100X
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAlmohana, Ibrahim Hamza
dc.contributor.authorKhan, Talha Shreen
dc.contributor.authorJawad, Muhammad
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorRoy, Swarup
dc.date.accessioned2026-02-27T07:33:18Z
dc.date.available2026-02-27T07:33:18Z
dc.date.issued2025
dc.description.abstractThe active packaging films were developed using kappa-carrageenan and polyvinyl alcohol loaded with different concentrations (0.1%, 0.2%, and 0.3%) of clove essential oil. The impact of oil addition on the physiochemical properties of the films was evaluated using various techniques. GCMS analysis of the oil demonstrated the presence of three primary compounds in the clove oil, including eugenol (82.09%), caryophyllene (13.89%), and alpha-humulene (2.26%), which contribute to the antioxidant and antimicrobial properties of the oil, thereby influencing the functional performance of the developed films in food packaging applications. The opacity of the film samples increased (0.581 +/- 0.031 to 1.243 +/- 0.056) with the addition of oil, however, there was a significant difference in the overall color change (Delta E) of the film samples. The thickness (0.071 +/- 0.001 to 0.127 +/- 0.006 mm) and flexibility (11.73 +/- 1.28 to 35.08 +/- 2.56%) of the films were increased, while the tensile strength decreased (12.40 +/- 0.74 to 3.34 +/- 0.29 MPa) with the addition of oil in a concentration-dependent manner. Additionally, the micrographs obtained for the film samples using scanning electron microscopy demonstrated the effect of clove oil on the microstructure of the films. Moreover, the thermal degradation and antioxidant activities of the films significantly improved with the addition of clove essential oil, as evidenced by the DPPH radical scavenging activity increasing from 1.27% in KCP1 to 57.21% in KCP4 and ABTS scavenging activity rising from 6.81% in KCP1 to 76.68% in KCP4. This study presents a promising approach to develop essential oil-loaded active films with the potential to be used as packaging material.
dc.description.sponsorshipNatural 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.doi10.1155/ijbm/3346922
dc.identifier.issn1687-8787
dc.identifier.issn1687-8795
dc.identifier.issue1
dc.identifier.urihttp://dx.doi.org/10.1155/ijbm/3346922
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4535
dc.identifier.volume2025
dc.identifier.wosWOS:001488808500001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Biomaterials
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectbiopolymeric films
dc.subjectclove essential oil
dc.subjectcomposite film
dc.subjectfood packaging
dc.subjectnatural antioxidant agent
dc.titleDevelopment and Characterization of Kappa-Carrageenan/PVA Films Loaded With Clove Essential Oil for Active Food Packaging
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu