Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging
Saurabh Bhatia,
Aysha Salim Alhadhrami,
Yasir Abbas Shah,
Tuba Esatbeyoglu,
Esra Koca,
Levent Yurdaer Aydemir,
Ahmed Al-Harrasi,
Syam Mohan,
Asim Najmi,
Asaad Khalid
Affiliations
Saurabh Bhatia
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun, 248007, India; Corresponding author.
Aysha Salim Alhadhrami
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman
Yasir Abbas Shah
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman
Tuba Esatbeyoglu
Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, 30167, Hannover, Germany
Esra Koca
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, 01250, Turkey
Levent Yurdaer Aydemir
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, 01250, Turkey
Ahmed Al-Harrasi
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, 616, Oman; Corresponding authors.
Syam Mohan
Center for Global Health Research, Saveetha Medical College, and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India; Corresponding author.
Asim Najmi
Department of Pharmaceutical Chemistry and Pharmacognosy, College of Pharmacy, Jazan University, Jazan, 45142, Saudi Arabia
Asaad Khalid
Health Research Centre, Jazan University, Jazan, 45142, Saudi Arabia; Corresponding author.
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.
