Details
| Originalsprache | Englisch |
|---|---|
| Aufsatznummer | e36895 |
| Seitenumfang | 10 |
| Fachzeitschrift | Heliyon |
| Jahrgang | 10 |
| Ausgabenummer | 17 |
| Frühes Online-Datum | 24 Aug. 2024 |
| Publikationsstatus | Veröffentlicht - 15 Sept. 2024 |
Abstract
Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappa-carrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 ± 0.006 to 0.060 ± 0.008 mm), elongation at break (12.73 ± 0.74 to 25.05 ± 1.33 %), and water vapor permeability (0.447 ± 0.014 to 0.643 ± 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 ± 3.69 to 29.80 ± 2.10 MPa) and moisture content (25.83 ± 0.046 to 21.82 ± 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.
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in: Heliyon, Jahrgang 10, Nr. 17, e36895, 15.09.2024.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging
AU - Bhatia, Saurabh
AU - Alhadhrami, Aysha Salim
AU - Shah, Yasir Abbas
AU - Esatbeyoglu, Tuba
AU - Koca, Esra
AU - Aydemir, Levent Yurdaer
AU - Al-Harrasi, Ahmed
AU - Mohan, Syam
AU - Najmi, Asim
AU - Khalid, Asaad
N1 - Publisher Copyright: © 2024 The Authors
PY - 2024/9/15
Y1 - 2024/9/15
N2 - Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappa-carrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 ± 0.006 to 0.060 ± 0.008 mm), elongation at break (12.73 ± 0.74 to 25.05 ± 1.33 %), and water vapor permeability (0.447 ± 0.014 to 0.643 ± 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 ± 3.69 to 29.80 ± 2.10 MPa) and moisture content (25.83 ± 0.046 to 21.82 ± 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.
AB - Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappa-carrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 ± 0.006 to 0.060 ± 0.008 mm), elongation at break (12.73 ± 0.74 to 25.05 ± 1.33 %), and water vapor permeability (0.447 ± 0.014 to 0.643 ± 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 ± 3.69 to 29.80 ± 2.10 MPa) and moisture content (25.83 ± 0.046 to 21.82 ± 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.
KW - Antioxidant
KW - Biopolymer films
KW - Essential oil
KW - Food packaging
UR - http://www.scopus.com/inward/record.url?scp=85202754820&partnerID=8YFLogxK
U2 - 10.1016/j.heliyon.2024.e36895
DO - 10.1016/j.heliyon.2024.e36895
M3 - Article
AN - SCOPUS:85202754820
VL - 10
JO - Heliyon
JF - Heliyon
SN - 2405-8440
IS - 17
M1 - e36895
ER -