Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil

Bhatia, Saurabh; Al-Harrasi, Ahmed; Jawad, Muhammad; Shah, Yasir Abbas; Al-Azri, Mohammed Said; Ullah, Sana; Öz, Emel; Öz, Fatih; Koca, Esra; Aydemir, Levent Yurdaer

doi:10.1111/ijfs.16569

Makale Tam Makale Uluslararası 2023

Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil

Saurabh Bhatia, Ahmed Al-Harrasi, Muhammad Jawad, Yasir Abbas Shah, Mohammed Said Al-Azri, Sana Ullah, Emel Öz, Fatih Öz, Esra Koca, Levent Yurdaer Aydemir

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Cilt 58 · Sayı 9 · ss. 4652–4665 · 01.01.2023

DOI ile aç

Özet

This research was conducted in order to develop a sustainable and eco-friendly pectin–sodium alginate-based packaging material using natural additives. Cassia essential oil (CEO) is a GRAS-approved natural preservative and flavouring agent used for a variety of food products. Recent reports revealed the growing interest in using oils in packaging material as natural additives. In the current study, CEO is loaded in pectin–sodium alginate-based composite films. The main component observed in CEO was cinnamaldehyde which was evaluated by employing gas chromatography–mass spectrometry (GCMS) analysis. Moreover, the incorporation of CEO improved the tensile strength (TS) and elongation at break (EAB) and increased the opacity of the films. However, a decrease in the moisture content, water solubility and water vapour permeability was observed with the incorporation of EO. Additionally, SEM analysis of the CEO-loaded films revealed an improvement in their morphology. The results of the DPPH and ABTS cation scavenging assays revealed a significant (P ≤ 0.05) increase in antioxidant activity with the incorporation of CEO. These findings indicate that cassia essential oil can be employed as a natural additive to develop edible active packaging material.

Anahtar kelimeler

Pectin sodium alginate EDIBLE FILMS Cassia essential oil edible packaging

Sürdürülebilir Kalkınma Amaçları

SKA 8: İnsana Yakışır İş ve Ekonomik Büyüme
SKA 12: Sorumlu Üretim ve Tüketim

Atıf için künye

Bhatia, S., Al-Harrasi, A., Jawad, M., Shah, Y. A., Al-Azri, M. S., Ullah, S., Öz, E., Öz, F., Koca, E., & Aydemir, L. Y. (2023). Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 58(9), 4652–4665. https://doi.org/10.1111/ijfs.16569

BibTeX

@article{bhatia2023-262819,
  author = {Bhatia, Saurabh and Al-Harrasi, Ahmed and Jawad, Muhammad and Shah, Yasir Abbas and Al-Azri, Mohammed Said and Ullah, Sana and Öz, Emel and Öz, Fatih and Koca, Esra and Aydemir, Levent Yurdaer},
  title = {Development, characterization, and assessment of antioxidant pectin–sodium alginate based edible films incorporated with cassia essential oil},
  journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
  year = {2023},
  volume = {58},
  number = {9},
  pages = {4652--4665},
  issn = {0950-5423},
  doi = {10.1111/ijfs.16569},
  url = {https://akademik.atauni.edu.tr/yayinlar/262819-development-characterization-and-assessment-of-antioxidant-pectin-sodium}
}