Shah, Yasir AbbasBhatia, SaurabhAl-Harrasi, AhmedNaseer, AaishaJawad, MuhammadKhan, Talha ShireenDiblan, Sevgin2025-01-062025-01-0620242692-194410.1021/acsfoodscitech.4c000092-s2.0-85192248065https://doi.org/10.1021/acsfoodscitech.4c00009https://hdl.handle.net/20.500.14669/1743Gelatin and kappa-carrageenan (GEKC) composite films were developed by incorporating lime essential oil (LEO). GCMS analysis revealed the primary constituents within the LEO, which included limonene, gamma-terpinene, cyclohexene, terpineol, beta-pinene, and geranyl acetate. The oil-loaded films exhibited antimicrobial activity against foodborne pathogens such as Candida albicans and Staphylococcus aureus. DPPH and ABTS assays confirmed the enhanced antioxidant properties of the films. It was observed that the inclusion of LEO led to an increase in film thickness and water permeation, while the mechanical characteristics including tensile strength and elongation decreased with LEO addition. The compatibility of LEO with the film matrix was confirmed via scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Furthermore, the films exhibited improved thermal resistance upon the addition of LEO. This research highlights the potential of LEO as a natural and sustainable antimicrobial and antioxidant agent, paving the way for its application in active packaging.eninfo:eu-repo/semantics/closedAccessactive packagingedible filmsessential oilbiopolymersArticle12085Q211994WOS:001227122000001N/A