Yazar "Khan, Talha Shireen" seçeneğine göre listele

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    Development and Characterization of Potato Starch-Pectin-Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications
    (Wiley, 2025) Bhatia, Saurabh; Jawad, Muhammad; Chinnam, Sampath; Al-Harrasi, Ahmed; Shah, Yasir Abbas; Khan, Talha Shireen; Al-Azri, Mohammed Said
    The increasing demand for sustainable food packaging has driven the development of films based on biopolymers. However, enhancing their functional properties remains a challenge. In the current study, potato starch-pectin (PSP) composite films were fabricated and enriched with juniper berry essential oil (JBEO) to improve their physicochemical properties. The effects of incorporating different concentrations of JBEO (0.1%-1% v/v) on various properties of PSP-based films were evaluated, including surface color, transparency, barrier properties, scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermal analysis (TGA and DTA), antioxidant activity, and antimicrobial effectiveness. Increasing the level of JBEO led to a significant decrease in the moisture content, film transparency, and mechanical attributes, while an increase in thickness, water permeability, and film elongation was observed. SEM analysis also revealed morphological properties such as some spherical, bubble-like configuration and cracks on the surface due to an increase in JBEO concentration. TGA and DTA revealed lower weight loss in the initial cycles due to the addition of JBEO, and the thermal stability of the films improved. The antioxidant assays revealed a concentration-dependent increase in the radical scavenging capacity of the films from 11.31% to 17.28% for DPPH and from 3.06% to 25.53% for ABTS. Moreover, significant antibacterial and antifungal activity of the bioactive films was observed against P. aeruginosa, S. aureus, and C. albicans. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications.
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    Gelatin/calcium-caseinate films loaded with petitgrain essential oil for sustainable food packaging
    (Wiley, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Diblan, Sevgin; Khan, Talha Shireen; Koca, Esra
    This research focuses on the development and assessment of films composed of gelatin (GE) and calcium caseinate (CC), loaded with varying concentrations of petitgrain essential oil (PEO). A comprehensive assessment of the resulting films was conducted with a focus on the antioxidant, antibacterial, and physicochemical attributes. GCMS analysis identified the primary constituents of PEO, including linalyl acetate, linalool, alpha-pinene, alpha-terpineol, limonene, beta-myrcene, geranyl acetate, and neryl acetate. The antioxidant capacity of GE-CC films increased significantly with increasing PEO concentration, as evidenced by DPPH and ABTS assays. Simultaneously, increased PEO concentration led to increased thickness, water vapour permeability (WVP), elongation at break (EAB), and water solubility (WS) in the active films while reducing moisture content (MC) and tensile strength (TS). In terms of optical characteristics, the transparency of the films decreased, while the b* (yellowness) and Delta E (total colour variation) values increased upon oil incorporation. The presence of intermolecular interactions between the polymers and the oil was confirmed through FTIR and morphological characteristics studied by SEM. The addition of PEO to the films resulted in improved thermal resistance against degradation, as observed in the thermo-gravimetric analysis (TGA). Moreover, these active films showed potent antimicrobial activity against C. albicans and P. aeruginosa. In summary, this study underscores the suitability of GE-CC films containing PEO for food packaging purposes, highlighting their functional characteristics and environmentally friendly nature. Visual analysis of gelatin and calcium caseinate blank and composite films loaded with and without varying concentrations of petitgrain essential oil. Film samples loaded with and without oil exhibited homogeneous and even structures without any irregularities, demonstrating the good film-forming properties of the biopolymers as well as their compatibility with other components. image
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    Impregnation of Pectin-Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment
    (Amer Chemical Soc, 2024) Bhatia, Saurabh; Khan, Talha Shireen; Alhadhrami, Aysha Salim; Shah, Yasir Abbas; Philip, Anil K.; Diblan, Sevgin; Koca, Esra
    Biopolymers derived from natural resources have gained much interest in the past few decades to replace conventional nonbiodegradable petroleum-based packaging. Essential oils and plant extracts are frequently utilized for their antimicrobial and antioxidant properties in the development of edible films and coatings serving as bioactive compounds. The current study investigated the impact of various concentrations of lemongrass essential oil (LEO) on the physical and chemical characteristics as well as the antioxidant capabilities of films made from sodium caseinate and pectin. The addition of LEO led to a decrease in mechanical parameters of film samples like elongation at break (EAB) decreased from 19.73 +/- 0.81 to 4.06 +/- 0.20 and tensile strength (TS) decreased from 11.16 +/- 0.81 to 2.43 +/- 0.08 but a rise in opacity (4.39 +/- 0.14 to 5.60 +/- 0.13), thickness (0.044 +/- 0.005 to 0.078 +/- 0.005), and water vapor permeability (WVP) (0.391 +/- 0.013 to 0.760 +/- 0.035) was observed. The gloss value of the film samples increased from 11.9 +/- 0.1 to 13.1 +/- 0.1, and haziness increased from 45.85 +/- 1.05 to 71.69 +/- 0.25 as the concentration of LEO increased, reducing their transparency (89.22 +/- 0.27-88.24 +/- 0.19). Scanning electron microscopy (SEM) revealed additional microstructural alterations in the films as a result of the addition of LEO. Furthermore, antimicrobial activity was detected in the PSC4 film sample against E. coli. The oil-loaded films showed significantly higher antioxidant activity of 40.41% compared to the control film sample, having 16.57% antioxidant activity. Contact angle measurements demonstrated that the film samples became more hydrophobic with the addition of LEO (55.52 degrees in the maximum LEO concentrated film). This study introduces a promising method for creating active food packaging materials for packaging applications.
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    Pectin/sodium alginate films tailored with Acetyl-11-keto-beta-boswellic acid for active packaging
    (Elsevier, 2024) Bhatia, Saurabh; Shah, Yasir Abbas; Al-Harrasi, Ahmed; Jawad, Muhammad; Khan, Talha Shireen; Alam, Tanveer; Diblan, Sevgin
    The present study aimed to develop food packaging films by using a combination of pectin (PE) and sodium alginate (SA) enriched with Acetyl-11-keto-beta-boswellic acid (AKBA) as a functional or active ingredient. The fabricated films underwent comprehensive evaluation of their morphological, chemical, mechanical, barrier, optical, thermal, antioxidant, and antimicrobial properties. SEM and FTIR analysis showed that AKBA had good compatibility with film-forming components. The AKBA-loaded film samples exhibited a decrease in their barrier properties and tensile strength, but enhancements in both elongation at break and thickness values was observed. With the addition of AKBA, a significant increase (p < 0.05) in the ultraviolet barrier properties of the films and total colour variation (Delta E) was observed. TGA analysis of the films unveiled an improvement in thermal resistance with the incorporation of AKBA. Moreover, the films loaded with AKBA exhibited potent antioxidant activity in the ABTS and DPPH assay methods. Disk diffusion analysis showed the antimicrobial activity of AKBAloaded films against P. aeruginosa, highlighting the potential of AKBA as a natural antimicrobial agent for the safety of food products. The results demonstrate the practical application of PE and SA active films loaded with AKBA, particularly within the food packaging industry.
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    The Applications of Lime (Citrus aurantifolia) Essential Oil as a Functional Ingredient in Gelatin/Kappa-Carrageenan Composite Films for Active Packaging
    (Amer Chemical Soc, 2024) Shah, Yasir Abbas; Bhatia, Saurabh; Al-Harrasi, Ahmed; Naseer, Aaisha; Jawad, Muhammad; Khan, Talha Shireen; Diblan, Sevgin
    Gelatin and kappa-carrageenan (GEKC) composite films were developed by incorporating lime essential oil (LEO). GCMS analysis revealed the primary constituents within the LEO, which included limonene, gamma-terpinene, cyclohexene, terpineol, beta-pinene, and geranyl acetate. The oil-loaded films exhibited antimicrobial activity against foodborne pathogens such as Candida albicans and Staphylococcus aureus. DPPH and ABTS assays confirmed the enhanced antioxidant properties of the films. It was observed that the inclusion of LEO led to an increase in film thickness and water permeation, while the mechanical characteristics including tensile strength and elongation decreased with LEO addition. The compatibility of LEO with the film matrix was confirmed via scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Furthermore, the films exhibited improved thermal resistance upon the addition of LEO. This research highlights the potential of LEO as a natural and sustainable antimicrobial and antioxidant agent, paving the way for its application in active packaging.