ArticleACS omega2024
Enhancing Tensile Strength, Thermal Stability, and Antioxidant Characteristics of Transparent Kappa Carrageenan Films Using Grapefruit Essential Oil for Food Packaging Applications.
Article in ACS omega, 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, 49 citations in OpenAlex.
- Development of a proactive-diagnostic smart packaging system for real-time freshness monitoring and shelf-life extension of refrigerated broiler breast.Poultry science · 2026Article
- Active food packaging based on chitosan-lignin with encapsulated argan oil for meat shelf-life extension.RSC advances · 2026Article
- Preparation and Characterization of Emulsion-Based Fucoidan-Whey Protein Film Activated With Geranium Essential Oil for Food Applications.Food science & nutrition · 2026Article
- Antioxidant Bio-Based and Biodegradable Polymer Films for Sustainable Food Packaging.Materials (Basel, Switzerland) · 2026Review
- Protein-Polysaccharide Gel Systems for Antioxidant and Antimicrobial Delivery in Sustainable Food Packaging: A Review.Gels (Basel, Switzerland) · 2026Review
- A Critical Review of Emerging Solutions for Food Packaging: Opportunities and Challenges.Foods (Basel, Switzerland) · 2026Review
- Quality Management and Sustainability in the Design of Active Biocomposites: Evaluation of Double-Layer Protein-Polysaccharide Complexes Enriched with Plant Extracts.Molecules (Basel, Switzerland) · 2025Article
- Study on the preparation, characterization, and antibacterial properties of keggin POMs functionalized carrageenan composite films.Scientific reports · 2025Article
- Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy.Food science and biotechnology · 2025Review
- Chitosan-Orange (Food science & nutrition · 2025Article
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- Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications.Polymers · 2024Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The trends in food packaging technologies are shifting toward utilizing natural and environmentally friendly materials prepared from biopolymers such as kappa carrageenan to replace synthetic polymers. In the current study, varying amounts (0.1, 0.2, and 0.3%) of grapefruit essential oil (GFO) were incorporated in kappa carrageenan-based edible films to improve their physicochemical properties. The developed film samples were characterized for their barrier, mechanical, morphological, optical, thermal, antioxidant, and biodegradable properties. The results obtained showed that the tensile strength of the carrageenan films enhanced significantly from 65.20 ± 4.71 to 98.21 ± 6.35 MPa with the incorporation of GFO in a concentration-dependent manner. FTIR and SEM analysis confirmed the intermolecular bonding between carrageenan and GFO, resulting in the formation of compact films. Incorporating GFO significantly enhanced the thermal resistance of oil-loaded films, as confirmed by TGA, DSC, and DTG analysis. The addition of GFO led to a substantial increase in the radical scavenging activity of the films, as evidenced by the DPPH and ABTS assays. Furthermore, the developed films were biodegradable in soil and seawater environments, indicating their potential as a sustainable alternative to traditional plastics. Findings demonstrated that GFO can be used as a natural antioxidant agent in kappa carrageenan-based films for potential applications in food packaging.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.