Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging

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dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorTarahi, Mohammad
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorAlam, Tanveer
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-04-09T12:32:05Z
dc.date.available2025-04-09T12:32:05Z
dc.date.issued2025
dc.description.abstractActive packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of Boswellia sacra and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The Delta E value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.
dc.identifier.doi10.1155/jfq/3191264
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue1
dc.identifier.urihttp://dx.doi.org/10.1155/jfq/3191264
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4307
dc.identifier.volume2025
dc.identifier.wosWOS:001428307300001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Quality
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20250378
dc.subjectactive packaging
dc.subjectbiopolymeric films
dc.subjectfood packaging
dc.subjectorganic acids
dc.titleComparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging
dc.typeArticle

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