ArticleHeliyon2024
Structural, mechanical, barrier and antioxidant properties of pectin and xanthan gum edible films loaded with grapefruit essential oil.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Matrix-Dependent Performance of β‑Glucan Composite Films Functionalized with Phenolics from Passion Fruit Seed Waste.ACS omega · 2026Article
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- Active Polysaccharide Films IncorporatingMolecules (Basel, Switzerland) · 2026Article
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- The Effects of Gamma-Decalactone on the Physicochemical and Antimicrobial Properties of Pectin-Based Packaging Films.Materials (Basel, Switzerland) · 2025Article
- Emulsion-structured pectin-based edible films with whey protein and short-chain dietary fibers for geranylgeraniol encapsulation and strawberry preservation.Food chemistry: X · 2025Article
- Encapsulation of Essential Oils Using Hemp Protein Isolate-Gallic Acid Conjugates: Characterization and Functional Evaluation.Polymers · 2025Article
- Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy.Food science and biotechnology · 2025Review
- The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life.Foods (Basel, Switzerland) · 2025Article
- Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation.Molecules (Basel, Switzerland) · 2025Review
- Insights into the preparation, properties, application in food of polysaccharide-based edible films and coatings: An updated overview.Current research in food science · 2025Review
- A review on polysaccharide-based jelly: Gell food.Food chemistry: X · 2024Review
- Article
- UV Radiation and Protein Hydrolysates in Bio-Based Films: Impacts on Properties and Italian Salami Preservation.Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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)/(m
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Registered trials
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