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Development and Characterization of Potato Starch–Pectin‐Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications.

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Title: Development and Characterization of Potato Starch–Pectin‐Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications.
Authors: Bhatia, Saurabh1,2,3 (AUTHOR) sbsaurabhbhatia@gmail.com, Jawad, Muhammad1 (AUTHOR), Chinnam, Sampath3 (AUTHOR), Al‐Harrasi, Ahmed1 (AUTHOR) aharrasi@unizwa.edu.om, Shah, Yasir Abbas1 (AUTHOR), Khan, Talha Shireen1 (AUTHOR), Al‐Azri, Mohammed Said1 (AUTHOR), Koca, Esra4 (AUTHOR), Aydemir, Levent Yurdaer4 (AUTHOR), Dıblan, Sevgin5 (AUTHOR), Mohan, Syam6,7 (AUTHOR), Najmi, Asim8 (AUTHOR), Khalid, Asaad6 (AUTHOR), Khan, Mahbubur Rahman9 (AUTHOR)
Source: Food Science & Nutrition. Jan2025, Vol. 13 Issue 1, p1-12. 12p.
Subject Terms: *Food packaging, Active food packaging, Fourier transform infrared spectroscopy, Surface cracks, Essential oils
Abstract: The increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch–pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties. The effects of incorporating different concentrations of JBEO (0.1%–1% v/v) on various properties of PSP‐based films were evaluated, including surface color, transparency, barrier properties, scanning electron microscopy (SEM), X‐ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermal analysis (TGA and DTA), antioxidant activity, and antimicrobial effectiveness. Increasing the level of JBEO led to a significant decrease in the moisture content, film transparency, and mechanical attributes, while an increase in thickness, water permeability, and film elongation was observed. SEM analysis also revealed morphological properties such as some spherical, bubble‐like configuration and cracks on the surface due to an increase in JBEO concentration. TGA and DTA revealed lower weight loss in the initial cycles due to the addition of JBEO, and the thermal stability of the films improved. The antioxidant assays revealed a concentration‐dependent increase in the radical scavenging capacity of the films from 11.31% to 17.28% for DPPH and from 3.06% to 25.53% for ABTS. Moreover, significant antibacterial and antifungal activity of the bioactive films was observed against P. aeruginosa, S. aureus, and C. albicans. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Development and Characterization of Potato Starch–Pectin‐Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications.
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  Data: <searchLink fieldCode="AR" term="%22Bhatia%2C+Saurabh%22">Bhatia, Saurabh</searchLink><relatesTo>1,2,3</relatesTo> (AUTHOR)<i> sbsaurabhbhatia@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Jawad%2C+Muhammad%22">Jawad, Muhammad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chinnam%2C+Sampath%22">Chinnam, Sampath</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Al‐Harrasi%2C+Ahmed%22">Al‐Harrasi, Ahmed</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> aharrasi@unizwa.edu.om</i><br /><searchLink fieldCode="AR" term="%22Shah%2C+Yasir+Abbas%22">Shah, Yasir Abbas</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Khan%2C+Talha+Shireen%22">Khan, Talha Shireen</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Al‐Azri%2C+Mohammed+Said%22">Al‐Azri, Mohammed Said</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Koca%2C+Esra%22">Koca, Esra</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Aydemir%2C+Levent+Yurdaer%22">Aydemir, Levent Yurdaer</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dıblan%2C+Sevgin%22">Dıblan, Sevgin</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mohan%2C+Syam%22">Mohan, Syam</searchLink><relatesTo>6,7</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Najmi%2C+Asim%22">Najmi, Asim</searchLink><relatesTo>8</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Khalid%2C+Asaad%22">Khalid, Asaad</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Khan%2C+Mahbubur+Rahman%22">Khan, Mahbubur Rahman</searchLink><relatesTo>9</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Jan2025, Vol. 13 Issue 1, p1-12. 12p.
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  Data: *<searchLink fieldCode="DE" term="%22Food+packaging%22">Food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Active+food+packaging%22">Active food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Fourier+transform+infrared+spectroscopy%22">Fourier transform infrared spectroscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Surface+cracks%22">Surface cracks</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+oils%22">Essential oils</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch–pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties. The effects of incorporating different concentrations of JBEO (0.1%–1% v/v) on various properties of PSP‐based films were evaluated, including surface color, transparency, barrier properties, scanning electron microscopy (SEM), X‐ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermal analysis (TGA and DTA), antioxidant activity, and antimicrobial effectiveness. Increasing the level of JBEO led to a significant decrease in the moisture content, film transparency, and mechanical attributes, while an increase in thickness, water permeability, and film elongation was observed. SEM analysis also revealed morphological properties such as some spherical, bubble‐like configuration and cracks on the surface due to an increase in JBEO concentration. TGA and DTA revealed lower weight loss in the initial cycles due to the addition of JBEO, and the thermal stability of the films improved. The antioxidant assays revealed a concentration‐dependent increase in the radical scavenging capacity of the films from 11.31% to 17.28% for DPPH and from 3.06% to 25.53% for ABTS. Moreover, significant antibacterial and antifungal activity of the bioactive films was observed against P. aeruginosa, S. aureus, and C. albicans. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1002/fsn3.4688
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      – Code: eng
        Text: English
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        PageCount: 12
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    Subjects:
      – SubjectFull: Food packaging
        Type: general
      – SubjectFull: Active food packaging
        Type: general
      – SubjectFull: Fourier transform infrared spectroscopy
        Type: general
      – SubjectFull: Surface cracks
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      – SubjectFull: Essential oils
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              Text: Jan2025
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