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Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate‐Guar Gum Composite Films for Food Packaging.

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Title: Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate‐Guar Gum Composite Films for Food Packaging.
Authors: Bhatia, Saurabh1,2 (AUTHOR), Alhadhrami, Aysha Salim1 (AUTHOR), Shah, Yasir Abbas1 (AUTHOR), Jawad, Muhammad1 (AUTHOR), Koca, Esra3 (AUTHOR), Aydemir, Levent Yurdaer3 (AUTHOR), Alam, Tanveer4 (AUTHOR), Al-Harrasi, Ahmed1 (AUTHOR) aharrasi@unizwa.edu.om, Anwer, Md. Khalid5 (AUTHOR), Mohan, Syam6,7 (AUTHOR), Najmi, Asim8 (AUTHOR), Khalid, Asaad6 (AUTHOR) drasaad@gmail.com, Dinçer, Cüneyt (AUTHOR)
Source: Journal of Food Quality. 2/10/2025, Vol. 2025, p1-11. 11p.
Subjects: Sodium alginate, Food packaging, Porosity, Packaging materials, X-ray diffraction, Guar gum
Abstract: Oakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)‐based films. The effects of 0.5%–1.5% OME (w/v) over the physicochemical and antioxidant properties of SA‐GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA‐GG triggered interactions between SA‐GG and OME. The color attributes of SA‐GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA‐GG film was a valuable approach to synthesize active, bio‐functional, and eco‐friendly packing for the food industry. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality 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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Header DbId: egs
DbLabel: Engineering Source
An: 183912840
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate‐Guar Gum Composite Films for Food Packaging.
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  Data: <searchLink fieldCode="AR" term="%22Bhatia%2C+Saurabh%22">Bhatia, Saurabh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Alhadhrami%2C+Aysha+Salim%22">Alhadhrami, Aysha Salim</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shah%2C+Yasir+Abbas%22">Shah, Yasir Abbas</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jawad%2C+Muhammad%22">Jawad, Muhammad</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Koca%2C+Esra%22">Koca, Esra</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Aydemir%2C+Levent+Yurdaer%22">Aydemir, Levent Yurdaer</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Alam%2C+Tanveer%22">Alam, Tanveer</searchLink><relatesTo>4</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="%22Anwer%2C+Md%2E+Khalid%22">Anwer, Md. Khalid</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)<i> drasaad@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Dinçer%2C+Cüneyt%22">Dinçer, Cüneyt</searchLink> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. 2/10/2025, Vol. 2025, p1-11. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Sodium+alginate%22">Sodium alginate</searchLink><br /><searchLink fieldCode="DE" term="%22Food+packaging%22">Food packaging</searchLink><br /><searchLink fieldCode="DE" term="%22Porosity%22">Porosity</searchLink><br /><searchLink fieldCode="DE" term="%22Packaging+materials%22">Packaging materials</searchLink><br /><searchLink fieldCode="DE" term="%22X-ray+diffraction%22">X-ray diffraction</searchLink><br /><searchLink fieldCode="DE" term="%22Guar+gum%22">Guar gum</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Oakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)‐based films. The effects of 0.5%–1.5% OME (w/v) over the physicochemical and antioxidant properties of SA‐GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA‐GG triggered interactions between SA‐GG and OME. The color attributes of SA‐GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA‐GG film was a valuable approach to synthesize active, bio‐functional, and eco‐friendly packing for the food industry. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Quality 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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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfq/8902951
    Languages:
      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 1
    Subjects:
      – SubjectFull: Sodium alginate
        Type: general
      – SubjectFull: Food packaging
        Type: general
      – SubjectFull: Porosity
        Type: general
      – SubjectFull: Packaging materials
        Type: general
      – SubjectFull: X-ray diffraction
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      – SubjectFull: Guar gum
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      – TitleFull: Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate‐Guar Gum Composite Films for Food Packaging.
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              Text: 2/10/2025
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