Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil
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Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Cell Press
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This research focused on the development of films based on pectin and xanthan gum composite loaded with different concentrations of grapefruit essential oil (GFO). The fabricated films were characterized to assess the effect of GFO on the structural, mechanical, barrier, chemical, and antioxidant properties. The addition of GFO enhanced the functional properties of the films, as confirmed by FTIR analysis showing molecular interactions within the film matrix. SEM observations revealed that films with higher GFO content had a smoother, more compact structure with uniform oil distribution. Films loaded with oil demonstrated enhanced water resistance, as their decreased permeability ranged from 0.733 +/- 0.009 to 0.561 +/- 0.020 (g mm)/(m2.h.kPa). Additionally, these films showed a notable increase in tensile strength, ranging from 2.91 +/- 0.19 to 8.55 +/- 0.62 MPa. However, the addition of oil led to a reduction in the elongation at break of the films, which decreased from 52.84 +/- 3.41 % to 12.68 +/- 1.52 %, and a decline in transparency from 87.57 +/- 0.65 % to 76.18 +/- 1.12 %. Fabricated films exhibited enhanced antioxidant properties, as evidenced by increased DPPH center dot and ABTS center dot+ radical scavenging activities with the addition of GFO. The findings of the current study suggest that GFO is an effective natural additive for enhancing the physiochemical properties of pectin and xanthan gum -based films, making them more suitable for food packaging applications.
Açıklama
Anahtar Kelimeler
Pectin, Xanthan gum, Edible films, Grapefruit essential oil, Food packaging
Kaynak
Heliyon
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
10
Sayı
3
