Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil

Basit Öğe Kaydı
dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAlamoudi, Jawaher/0000-0003-1776-9249
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAlrasbi, Aaisha Naseer Saif
dc.contributor.authorJawad, Muhammad
dc.contributor.authorKoca, Esra
dc.contributor.authorAydemir, Levent Yurdaer
dc.date.accessioned2025-01-06T17:43:53Z
dc.date.available2025-01-06T17:43:53Z
dc.date.issued2024
dc.description.abstractThis 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.
dc.description.sponsorshipTRC [BFP/RGP/HSS/22/007, BFP/URG/HSS/22/216]
dc.description.sponsorshipThe study was supported by TRC grant numbers BFP/RGP/HSS/22/007 and BFP/URG/HSS/22/216.
dc.identifier.doi10.1016/j.heliyon.2024.e25501
dc.identifier.issn2405-8440
dc.identifier.issue3
dc.identifier.pmid38371972
dc.identifier.scopus2-s2.0-85184752019
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.heliyon.2024.e25501
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2850
dc.identifier.volume10
dc.identifier.wosWOS:001182151800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCell Press
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectPectin
dc.subjectXanthan gum
dc.subjectEdible films
dc.subjectGrapefruit essential oil
dc.subjectFood packaging
dc.titleStructural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu