Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil
© 2024 The Authors. Published by Elsevier Ltd..
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• and ABTS•+ 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.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:10 |
|---|---|
| Enthalten in: |
Heliyon - 10(2024), 3 vom: 15. Feb., Seite e25501 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Bhatia, Saurabh [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Edible films |
|---|
| Anmerkungen: |
Date Revised 20.02.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1016/j.heliyon.2024.e25501 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM368620336 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM368620336 | ||
| 003 | DE-627 | ||
| 005 | 20240220232345.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240219s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.heliyon.2024.e25501 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1300.xml |
| 035 | |a (DE-627)NLM368620336 | ||
| 035 | |a (NLM)38371972 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Bhatia, Saurabh |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 20.02.2024 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2024 The Authors. Published by Elsevier Ltd. | ||
| 520 | |a 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• and ABTS•+ 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Edible films | |
| 650 | 4 | |a Food packaging | |
| 650 | 4 | |a Grapefruit essential oil | |
| 650 | 4 | |a Pectin | |
| 650 | 4 | |a Xanthan gum | |
| 700 | 1 | |a Al-Harrasi, Ahmed |e verfasserin |4 aut | |
| 700 | 1 | |a Shah, Yasir Abbas |e verfasserin |4 aut | |
| 700 | 1 | |a Saif Alrasbi, Aaisha Naseer |e verfasserin |4 aut | |
| 700 | 1 | |a Jawad, Muhammad |e verfasserin |4 aut | |
| 700 | 1 | |a Koca, Esra |e verfasserin |4 aut | |
| 700 | 1 | |a Aydemir, Levent Yurdaer |e verfasserin |4 aut | |
| 700 | 1 | |a Alamoudi, Jawaher Abdullah |e verfasserin |4 aut | |
| 700 | 1 | |a Almoshari, Yosif |e verfasserin |4 aut | |
| 700 | 1 | |a Mohan, Syam |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Heliyon |d 2015 |g 10(2024), 3 vom: 15. Feb., Seite e25501 |w (DE-627)NLM255913095 |x 2405-8440 |7 nnns |
| 773 | 1 | 8 | |g volume:10 |g year:2024 |g number:3 |g day:15 |g month:02 |g pages:e25501 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.heliyon.2024.e25501 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 10 |j 2024 |e 3 |b 15 |c 02 |h e25501 | ||