Development and Characterization of Potato Starch-Pectin-Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAhmed, Asaad Khalid/0000-0001-8734-2588
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorJawad, Muhammad
dc.contributor.authorChinnam, Sampath
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorAl-Azri, Mohammed Said
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorMohan, Syam
dc.contributor.authorNajmi, Asim
dc.contributor.authorKhalid, Asaad
dc.contributor.authorKhan, Mahbubur Rahman
dc.date.accessioned2025-04-09T12:32:06Z
dc.date.available2025-04-09T12:32:06Z
dc.date.issued2025
dc.description.abstractThe increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch-pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties. The effects of incorporating different concentrations of JBEO (0.1%-1% v/v) on various properties of PSP-based films were evaluated, including surface color, transparency, barrier properties, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermal analysis (TGA and DTA), antioxidant activity, and antimicrobial effectiveness. Increasing the level of JBEO led to a significant decrease in the moisture content, film transparency, and mechanical attributes, while an increase in thickness, water permeability, and film elongation was observed. SEM analysis also revealed morphological properties such as some spherical, bubble-like configuration and cracks on the surface due to an increase in JBEO concentration. TGA and DTA revealed lower weight loss in the initial cycles due to the addition of JBEO, and the thermal stability of the films improved. The antioxidant assays revealed a concentration-dependent increase in the radical scavenging capacity of the films from 11.31% to 17.28% for DPPH and from 3.06% to 25.53% for ABTS. Moreover, significant antibacterial and antifungal activity of the bioactive films was observed against P. aeruginosa, S. aureus, and C. albicans. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications.
dc.identifier.doi10.1002/fsn3.4688
dc.identifier.issn2048-7177
dc.identifier.issue1
dc.identifier.trdizinid39867835
dc.identifier.urihttp://dx.doi.org/10.1002/fsn3.4688
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4317
dc.identifier.volume13
dc.identifier.wosWOS:001405048500001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20250388
dc.subjectactive packaging
dc.subjectbiopolymeric films
dc.subjectfood packaging
dc.subjectnatural antioxidant
dc.titleDevelopment and Characterization of Potato Starch-Pectin-Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications
dc.typeArticle

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