Myrrh Oleo-Gum Resin as a Functional Additive in Pectin and ?-Carrageenan Composite Films for Food Packaging

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dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorChinnam, Sampath
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorTarahi, Mohammad
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorAlam, Tanveer
dc.date.accessioned2025-01-06T17:36:24Z
dc.date.available2025-01-06T17:36:24Z
dc.date.issued2024
dc.description.abstractMyrrh oleo-gum-resin (MOGR) is a natural substance that has a rich history of medicinal use due to its anti-inflammatory, antimicrobial, and antioxidant properties. The present study reports on the fabrication and assessment of pectin and K-carrageenan composite films infused with varying proportions (0.3%, 0.5%, and 0.7%) of MOGR. Morphological analysis of the film samples was conducted using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The results indicated that the introduction of MOGR led to a notable increase in surface roughness. The SEM micrographs of the films showed that the MOGR addition had an important effect on the microstructure of the film. The surface hydrophobicity of the MOGR-loaded films increased, as confirmed by the rise in the contact angle. Moreover, there was an increase in the thickness (0.062 +/- 0.004-0.095 +/- 0.006 mm) and opacity (1.24 +/- 0.07-9.41 +/- 0.24) of the films with the addition of MOGR; however, tensile strength (7.30 +/- 0.50-4.92 +/- 0.34 MPa), elongation at break (32.41% +/- 1.0%-29.70% +/- 0.24%), and barrier properties decreased. Additionally, a rise in MOGR concentration corresponded to a rise in overall color difference Delta E (0.77 +/- 0.03-5.09 +/- 0.49) of the films. Notably, the incorporation of MOGR led to an increase in the antioxidant activity of the composite films, indicating potential applications in functional packaging materials.
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.doi10.1002/fsn3.4524
dc.identifier.issn2048-7177
dc.identifier.scopus2-s2.0-85208439034
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.4524
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1861
dc.identifier.wosWOS:001354579000001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectantioxidant
dc.subjectbiopolymer films
dc.subjectfood packaging
dc.subjectoleo-gum resin
dc.titleMyrrh Oleo-Gum Resin as a Functional Additive in Pectin and ?-Carrageenan Composite Films for Food Packaging
dc.typeArticle

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