Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil
Saurabh Bhatia,
Ahmed Al-Harrasi,
Yasir Abbas Shah,
Aaisha Naseer Saif Alrasbi,
Muhammad Jawad,
Esra Koca,
Levent Yurdaer Aydemir,
Jawaher Abdullah Alamoudi,
Yosif Almoshari,
Syam Mohan
Affiliations
Saurabh Bhatia
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India; Corresponding author. School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India.
Ahmed Al-Harrasi
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman; Corresponding author.
Yasir Abbas Shah
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
Aaisha Naseer Saif Alrasbi
School of Pharmacy, College of Health Sciences, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
Muhammad Jawad
Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz, Nizwa 616, Oman
Esra Koca
Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
Levent Yurdaer Aydemir
Adana Alparslan Turkes Science and Technology University, Department of Food Engineering, Adana 01250, Turkey
Jawaher Abdullah Alamoudi
Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
Yosif Almoshari
Department of Pharmaceutics, College of Pharmacy, Jazan University, Jazan 45142, Saudi Arabia
Syam Mohan
Center for Global health Research, Saveetha Medical College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, India; Substance Abuse and Toxicology Research Centre, Jazan University, Jazan, Saudi Arabia
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.
