Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAlhadhrami, Aysha Salim
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorJawad, Muhammad
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorAlam, Tanveer
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorAnwer, Md. Khalid
dc.contributor.authorMohan, Syam
dc.contributor.authorNajmi, Asim
dc.contributor.authorKhalid, Asaad
dc.date.accessioned2025-04-09T12:32:06Z
dc.date.available2025-04-09T12:32:06Z
dc.date.issued2025
dc.description.abstractOakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)-based films. The effects of 0.5%-1.5% OME (w/v) over the physicochemical and antioxidant properties of SA-GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA-GG triggered interactions between SA-GG and OME. The color attributes of SA-GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA-GG film was a valuable approach to synthesize active, bio-functional, and eco-friendly packing for the food industry.
dc.identifier.doi10.1155/jfq/8902951
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue1
dc.identifier.urihttp://dx.doi.org/10.1155/jfq/8902951
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4318
dc.identifier.volume2025
dc.identifier.wosWOS:001417234200001
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_20250389
dc.subjectfood packaging
dc.subjectguar gum
dc.subjectoakmoss absolute extract
dc.subjectsodium alginate
dc.titleExtraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging
dc.typeArticle

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