Impregnation of Pectin-Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridAbbas Shah, Yasir/0000-0003-4925-459X
dc.authoridPhilip, Anil/0000-0003-2960-330X
dc.contributor.authorBhatia, Saurabh
dc.contributor.authorKhan, Talha Shireen
dc.contributor.authorAlhadhrami, Aysha Salim
dc.contributor.authorShah, Yasir Abbas
dc.contributor.authorPhilip, Anil K.
dc.contributor.authorDiblan, Sevgin
dc.contributor.authorKoca, Esra
dc.date.accessioned2025-04-09T09:21:29Z
dc.date.available2025-04-09T09:21:29Z
dc.date.issued2024
dc.description.abstractBiopolymers derived from natural resources have gained much interest in the past few decades to replace conventional nonbiodegradable petroleum-based packaging. Essential oils and plant extracts are frequently utilized for their antimicrobial and antioxidant properties in the development of edible films and coatings serving as bioactive compounds. The current study investigated the impact of various concentrations of lemongrass essential oil (LEO) on the physical and chemical characteristics as well as the antioxidant capabilities of films made from sodium caseinate and pectin. The addition of LEO led to a decrease in mechanical parameters of film samples like elongation at break (EAB) decreased from 19.73 +/- 0.81 to 4.06 +/- 0.20 and tensile strength (TS) decreased from 11.16 +/- 0.81 to 2.43 +/- 0.08 but a rise in opacity (4.39 +/- 0.14 to 5.60 +/- 0.13), thickness (0.044 +/- 0.005 to 0.078 +/- 0.005), and water vapor permeability (WVP) (0.391 +/- 0.013 to 0.760 +/- 0.035) was observed. The gloss value of the film samples increased from 11.9 +/- 0.1 to 13.1 +/- 0.1, and haziness increased from 45.85 +/- 1.05 to 71.69 +/- 0.25 as the concentration of LEO increased, reducing their transparency (89.22 +/- 0.27-88.24 +/- 0.19). Scanning electron microscopy (SEM) revealed additional microstructural alterations in the films as a result of the addition of LEO. Furthermore, antimicrobial activity was detected in the PSC4 film sample against E. coli. The oil-loaded films showed significantly higher antioxidant activity of 40.41% compared to the control film sample, having 16.57% antioxidant activity. Contact angle measurements demonstrated that the film samples became more hydrophobic with the addition of LEO (55.52 degrees in the maximum LEO concentrated film). This study introduces a promising method for creating active food packaging materials for packaging applications.
dc.description.sponsorshipNatural 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.doi10.1021/acsfoodscitech.4c00324
dc.identifier.endpage1782
dc.identifier.issn2692-1944
dc.identifier.issue7
dc.identifier.scopus2-s2.0-85196734169
dc.identifier.scopusqualityQ2
dc.identifier.startpage1772
dc.identifier.urihttps://doi.org/10.1021/acsfoodscitech.4c00324
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3643
dc.identifier.volume4
dc.identifier.wosWOS:001252054700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofAcs Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectbiopolymers
dc.subjectessential oil
dc.subjectfood packaging
dc.subjectactive packaging
dc.titleImpregnation of Pectin-Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment
dc.typeArticle

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