Gelatin/calcium-caseinate films loaded with petitgrain essential oil for sustainable food packaging

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorAl-Harrasi, Ahmed
dc.contributor.authorJawad, Muhammad
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorKoca, Esra
dc.date.accessioned2025-01-06T17:36:05Z
dc.date.available2025-01-06T17:36:05Z
dc.date.issued2024
dc.description.abstractThis research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, alpha-pinene, alpha-terpineol, limonene, beta-myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE-CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and Delta E (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo-gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE-CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature. Visual analysis of gelatin and calcium caseinate blank and composite films loaded with and without varying concentrations of petitgrain essential oil. Film samples loaded with and without oil exhibited homogeneous and even structures without any irregularities, demonstrating the good film-forming properties of the biopolymers as well as their compatibility with other components. image
dc.description.sponsorshipThe Research Council; Natural 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.doi10.1111/ijfs.16973
dc.identifier.endpage2445
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85185499521
dc.identifier.scopusqualityQ1
dc.identifier.startpage2430
dc.identifier.urihttps://doi.org/10.1111/ijfs.16973
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1742
dc.identifier.volume59
dc.identifier.wosWOS:001160443200001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectActive packaging
dc.subjectbiodegradable
dc.subjectbiopolymers
dc.subjectedible films
dc.subjectfood packaging
dc.titleGelatin/calcium-caseinate films loaded with petitgrain essential oil for sustainable food packaging
dc.typeArticle

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