Myrrh Oleo‐Gum Resin as a Functional Additive in Pectin and κ‐Carrageenan Composite Films for Food Packaging

ABSTRACT Myrrh oleo‐gum‐resin (MOGR) is a natural substance that has a rich history of medicinal use due to its anti‐inflammatory, antimicrobial, and antioxidant properties. The present study reports on the fabrication and assessment of pectin and K‐carrageenan composite films infused with varying p...

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Veröffentlicht in:	Food Science & Nutrition 2024-12, Vol.12 (12), p.10284-10295
Hauptverfasser:	Shah, Yasir Abbas, Bhatia, Saurabh, Chinnam, Sampath, Al‐Harrasi, Ahmed, Tarahi, Mohammad, Khan, Talha Shireen, Alam, Tanveer, Koca, Esra, Aydemir, Levent Yurdaer, Philip, Anil K., Afzaal, Muhammad, Khan, Mahbubur Rahman, Pratap‐Singh, Anubhav
Format:	Artikel
Sprache:	eng
Schlagworte:	Antimicrobial agents antioxidant Antioxidants Atomic force microscopy Biodegradable materials biopolymer films Biopolymers Carrageenan Carrageenans Carrageenin Composite materials Contact angle Fabrication Food Food additives Food composition Food packaging Glycerol Humidity Hydrophobicity Laboratories Micrography Morphology oleo‐gum resin Opacity Original Packaging Packaging materials Pectin Photomicrographs Resins Scanning electron microscopy Spectrum analysis Surface roughness Tensile strength Thickness
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