Physicochemical Characterization and Antioxidant Properties of Chitosan and Sodium Alginate Based Films Incorporated with Ficus Extract

Abstract

Aqueous extract of fruit obtained from Ficus racemosa enriched with phenolic components was used for the first time to fabricate chitosan (CS) and sodium alginate (SA)-based edible films. The edible films supplemented with Ficus fruit aqueous extract (FFE) were characterized physiochemically (using Fourier transform infrared spectroscopy (FT-IR), Texture analyser (TA), Thermogravimetric analysis (TGA), scanning electron microscopy (SEM), X-ray diffraction (XRD), and colourimeter) and biologically (using antioxidant assays). CS–SA–FFA films showed high thermal stability and high antioxidant properties. The addition of FFA into CS–SA film decreased transparency, crystallinity, tensile strength (TS), and water vapour permeability (WVP) but ameliorate moisture content (MC), elongation at break (EAB) and film thickness. The overall increase in thermal stability and antioxidant property of CS–SA–FFA films demonstrated that FFA could be alternatively used as a potent natural plant-based extract for the development of food packaging material with improved physicochemical and antioxidant properties.

Plasma‐assisted surface engineering for value added in starch bioplastics: A study on enhanced surface properties and natural dye immobilization

“…Elongation at break, on the other hand, indicates how ductile a material is. A material with low ductility suggests that it is brittle and easily fractured under a tensile load 51 . Our results show that although the elongation at break was altered by air plasma followed by a 5 min OD plasma treatment under the applied operation conditions, the alteration was not sufficiently high to impair the tensile strength.…”

Preparation of glucoamylase microcapsule beads and application in solid‐state fermentation

“…At the same time, the weight loss peaks at 183.2 °C and 177.7 °C may be caused by the partial glucoamylase denaturation and volatilization of bound water within the beads, as well as hydrocarbons 19 . The second stage of G‐B is at 200–500 °C with a weight loss of 45.4%, mainly due to the decomposition of sodium alginate carbon chains and sodium carboxymethylcellulose and the volatilization of hydrocarbons by cleavage 20 . The second stage of M‐B is in the range of 270–500 °C, mainly due to the mass loss caused by the decomposition of sodium alginate, sodium carboxymethylcellulose, gum arabic and olive oil, 17,20 with a weight loss rate of 11.2% in this stage.…”

“…19 The second stage of G-B is at 200-500 °C with a weight loss of 45.4%, mainly due to the decomposition of sodium alginate carbon chains and sodium carboxymethylcellulose and the volatilization of hydrocarbons by cleavage. 20 The second stage of M-B is in the range of 270-500 °C, mainly due to the mass loss caused by the decomposition of sodium alginate, sodium carboxymethylcellulose, gum arabic and olive oil, 17,20 with a weight loss rate of 11.2% in this stage. In the second stage range, the weight loss peaks at 379.9 °C and 458.6 °C for G-B and 283 °C and 376.6 °C for M-B are mainly caused by the decomposition of calcium and sodium salt compounds.…”

A novel film based on a cellulose/sodium alginate/gelatin composite activated with an ethanolic fraction of Boswellia sacra oleo gum resin

“…The morphological properties of the prepared film samples were analyzed utilizing a JSM6510LA Analytical Scanning Electron Microscopy (SEM) apparatus manufactured by Jeol, a company located in Tokyo, Japan. The examination followed the methodology specified in our prior research (Bhatia, al‐Harrasi, Jawad, Shah, et al., 2023).…”

“…The film-forming solutions were prepared by following the casting method as described in our previous study (Bhatia, al-Harrasi, Shah, Altoubi, et al, 2023). Initially, 1% (w/v) solutions of cellulose, sodium alginate, and gelatin were prepared separately in distilled water and continuously stirred for 2 h at room temperature.…”