Scholarlink

<p>This study investigated the development of biocomposite films using varying concentrations of orange peel essential oil (0.5–2.5&#xa0;ml), chitosan, and <i>Moringa oleifera</i> gum. Scanning electron microscopy images demonstrated a homogeneous dispersion of orange peel oil across the chitosan–moringa gum polymer matrix, and Fourier transform infrared spectroscopy analysis confirmed the formation of new linkages among the components. X-ray diffraction studies indicated that the biocomposite films were amorphous, and ultraviolet–visible spectroscopy showed increased wavelength absorption. Thermogravimetric analysis results revealed that CME-4 and CME-5 biocomposite films were more thermally stable. Notably, the CME-5 biocomposite film, which consisted of 2.5&#xa0;ml of orange peel oil, had the lowest water solubility and swelling because of its hydrophobic properties. Further, this film demonstrated superior mechanical properties, achieving maximum tensile strength of 55<b> ± </b>0.1&#xa0;MPa and an elongation of 33.79 ± 0.2, along with superior antimicrobial activity against Escherichia coli and Candida albicans. In food quality testing, the CME-5 film outperformed pure chitosan film in preserving chicken samples, maintaining higher freshness and texture. These results highlighted the ideal use of the developed biocomposite films in active food packaging.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Synthesis, characterization, and antimicrobial activity of novel chitosan blended Moringa oleifera gum–orange peel oil biocomposite film for food packaging applications

  • 期刊论文

  • 发表日期：

    2025年6月21日

查看全文
  • Ruby Thomas,
  • Asik Joe Jesu Rethinam,
  • Sanuja Srithar,
  • D. Esther Lydia,
  • A. Unnikrishnan

摘要

This study investigated the development of biocomposite films using varying concentrations of orange peel essential oil (0.5–2.5 ml), chitosan, and Moringa oleifera gum. Scanning electron microscopy images demonstrated a homogeneous dispersion of orange peel oil across the chitosan–moringa gum polymer matrix, and Fourier transform infrared spectroscopy analysis confirmed the formation of new linkages among the components. X-ray diffraction studies indicated that the biocomposite films were amorphous, and ultraviolet–visible spectroscopy showed increased wavelength absorption. Thermogravimetric analysis results revealed that CME-4 and CME-5 biocomposite films were more thermally stable. Notably, the CME-5 biocomposite film, which consisted of 2.5 ml of orange peel oil, had the lowest water solubility and swelling because of its hydrophobic properties. Further, this film demonstrated superior mechanical properties, achieving maximum tensile strength of 55 ± 0.1 MPa and an elongation of 33.79 ± 0.2, along with superior antimicrobial activity against Escherichia coli and Candida albicans. In food quality testing, the CME-5 film outperformed pure chitosan film in preserving chicken samples, maintaining higher freshness and texture. These results highlighted the ideal use of the developed biocomposite films in active food packaging.

Graphical abstract