Scholarlink

<p>Currently, sustainable, functional food packaging materials are receiving increased attention due to the environmental and toxic impact of traditional petroleum-based plastics. This research explores innovative biobased edible films composed of gellan gum (GG) as the primary biopolymer, enriched with mustard oil emulsion (MOE) for active functionality. Key packaging characteristics were evaluated, including equilibrium moisture content, water vapor permeability, water solubility, biodegradability, mechanical strength, thermal behavior, and UV absorption properties. Scanning electron microscopy (SEM) analysis revealed non-uniform dispersion of MOE within the polymer matrix, while X-ray diffraction (XRD) confirmed GG–MOE interactions. With MOE loading from 0 to 9 wt.%, film opacity increased (5.34 ± 0.99–9.4 ± 0.08), transparency decreased, and barrier properties improved significantly: water absorbency (987.42 ± 0.94–227.14 ± 0.69), water vapor permeation (10.77 ± 0.21–9.22 ± 0.83) and equilibrium moisture content (44.55 ± 1.01–13.37 ± 1.03) all declined sharply. Notably, the incorporation of MOE unexpectedly enhanced biodegradation rates, with GG/MOE films showing greater weight loss than control films (GE0), despite the hydrophobic nature of mustard oil. This is attributed to polar interactions that facilitate water uptake and microbial access. In conclusion, GG-based edible films with MOE demonstrate promising functionality for eco-friendly food packaging applications.</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

Mustard oil emulsion-infused gellan gum films: innovation in sustainable and functional food packaging

  • 期刊论文

  • 发表日期：

    2025年9月2日

查看全文
  • Mithilesh Yadav,
  • Anil Kumar Maurya,
  • Akash Seth,
  • Priyanka Maurya,
  • Kartik Behera,
  • Monika Jain,
  • Jasaswini Tripathy,
  • Arpit Sand

摘要

Currently, sustainable, functional food packaging materials are receiving increased attention due to the environmental and toxic impact of traditional petroleum-based plastics. This research explores innovative biobased edible films composed of gellan gum (GG) as the primary biopolymer, enriched with mustard oil emulsion (MOE) for active functionality. Key packaging characteristics were evaluated, including equilibrium moisture content, water vapor permeability, water solubility, biodegradability, mechanical strength, thermal behavior, and UV absorption properties. Scanning electron microscopy (SEM) analysis revealed non-uniform dispersion of MOE within the polymer matrix, while X-ray diffraction (XRD) confirmed GG–MOE interactions. With MOE loading from 0 to 9 wt.%, film opacity increased (5.34 ± 0.99–9.4 ± 0.08), transparency decreased, and barrier properties improved significantly: water absorbency (987.42 ± 0.94–227.14 ± 0.69), water vapor permeation (10.77 ± 0.21–9.22 ± 0.83) and equilibrium moisture content (44.55 ± 1.01–13.37 ± 1.03) all declined sharply. Notably, the incorporation of MOE unexpectedly enhanced biodegradation rates, with GG/MOE films showing greater weight loss than control films (GE0), despite the hydrophobic nature of mustard oil. This is attributed to polar interactions that facilitate water uptake and microbial access. In conclusion, GG-based edible films with MOE demonstrate promising functionality for eco-friendly food packaging applications.