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
Abstract
*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.
Topics & Concepts
PectinComposite numberFood scienceFood packagingCarrageenanMaterials scienceEssential oilOxygen permeabilityFabricationComposite materialChemistryOrganic chemistryMedicineAlternative medicinePathologyOxygenNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementMicroencapsulation and Drying Processes