• Aydemir, Levent Yurdaer
• Ullah, Sana
• Koca, Esra
• Bhatia, Saurabh
• Shah, Yasir Abbas
• Anwer, Md Khalid
• Alharrasi, Ahmed

Abstract

<jats:title>Abstract</jats:title><jats:p><jats:italic>Boswellia sacra</jats:italic> and its derivatives exhibit notable bioactive properties, which have been the subject of extensive scientific research; however, their potential applications in food packaging remain largely untapped. In the current study, cellulose, sodium alginate, and gelatin composite edible films were fabricated with the addition of different concentrations (0.2% and 0.3%) of the ethanolic fraction of <jats:italic>Boswellia sacra</jats:italic> oleo gum resin (BSOR). The resultant films were examined for their physical, chemical, mechanical, barrier, optical, and antioxidant properties. Moreover, the films were characterized using Scanning Electron Microscopy (SEM), X‐ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) to study the impact of incorporating BSOR on the morphological, crystalline, and chemical properties of the films. The addition of BSOR increased the film thickness (0.026–0.08 mm), water vapor permeability (0.210–0.619 (g.mm)/(m<jats:sup>2</jats:sup>.h.kPa), and the intensity of the yellow color (3.01–7.20) while reducing the values of both tensile strength (6.67–1.03 MPa) and elongation at break (83.50%–48.81%). SEM and FTIR analysis confirmed the interaction between the BSOR and film‐forming components. The antioxidant properties of the edible films were significantly increased with the addition of BSOR. The comprehensive findings of the study demonstrated that BSOR possesses the potential to serve as an efficient natural antioxidant agent in the fabrication of edible films.</jats:p>

Topics

• scanning electron microscopy
• x-ray diffraction
• strength
• Sodium
• composite
• permeability
• forming
• tensile strength
• cellulose
• resin
• Fourier transform infrared spectroscopy