Development and functional characterization of melissa essential oil fortified k-carrageenan-based active packaging films

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dc.authoridThomas Thekkuden, Dinu/0000-0002-1373-4906
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorJawad, Muhammad
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorThekkuden, Dinu Thomas
dc.contributor.authorImam, Faisal
dc.contributor.authorAl-Harbi, Naif
dc.date.accessioned2026-02-27T07:33:26Z
dc.date.available2026-02-27T07:33:26Z
dc.date.issued2025
dc.description.abstractThe study examined the use of Melissa essential oil (MEO) in kappa carrageenan (KC) based films as a form of active packaging for potential applications in food packaging. Concentrations of MEO used were 0.1 %, 0.5 %, 1 %, and 1.5 % (v/v) to observe changes in the biopolymer characteristics. The films were evaluated for their appearance, color, antioxidant properties, and mechanical characteristics, including tensile strength (TS) and elongation at break (EAB). The findings indicate that the increase in MEO concentration resulted in a considerable decrease in the TS and moisture content of the films. In addition, an increase in EAB and water vapor permeability (WVP) was observed due to the increase in MEO concentration. The results of color analysis show that higher MEO levels made the films opaque with increasing yellowness (b*). Moreover, antioxidant assays revealed that increasing the concentration of MEO significantly improved the films' scavenging activity against free radicals (DPPH) and cationic radicals (ABTS+). Additionally, characterization techniques such as FTIR, XRD, SEM, and thermal assessments (TGA, DSC and DTG) were also performed. Microstructural analysis revealed that a higher MEO concentration led to a few particles in the film structure. Overall, the results indicate a relatively consistent microstructure. The thermal analysis revealed that the increase in MEO concentration leads to a noticeable improvement in the film's thermal stability.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2025R939]
dc.description.sponsorshipThis Research was funded by Researchers Supporting Project number (RSPD2025R939) , King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.jafr.2025.101870
dc.identifier.issn2666-1543
dc.identifier.urihttp://dx.doi.org/10.1016/j.jafr.2025.101870
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4570
dc.identifier.volume21
dc.identifier.wosWOS:001469697200001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Agriculture and Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectBiopolymer
dc.subjectEssential oil
dc.subjectFood packaging
dc.subjectThin films
dc.subjectAntioxidant assay
dc.titleDevelopment and functional characterization of melissa essential oil fortified k-carrageenan-based active packaging films
dc.typeArticle

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