黄原胶
果胶
精油
食品科学
抗氧化剂
食用油
化学
植物
材料科学
有机化学
生物
复合材料
流变学
作者
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
出处
期刊:Heliyon
[Elsevier]
日期:2024-02-01
卷期号:: e25501-e25501
标识
DOI:10.1016/j.heliyon.2024.e25501
摘要
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 analyses 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 PC-XG-based films, making them more suitable for food packaging applications.
科研通智能强力驱动
Strongly Powered by AbleSci AI