Development of Peru balsam-enriched pectin-gellan gum films for sustainable antioxidant food packaging

Official URL: https://dx.doi.org/10.1007/s00289-025-05670-1

In this study, the effects of Perubalsam extract (PBE) on the surface, physical, mechanical, barrier and antioxidant properties of pectin/Gelrite gellen gum (PGG) were evaluated. The developed films were characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), derivative thermogravimetry (DTG), and X-ray diffraction (XRD). Moreover, physiochemical properties, including moisture content, color, opacity, water solubility, and water vapor permeability, were measured. The antioxidant activity of the prepared films was determined by DPPH and ABTS radical scavenging assays. The incorporation of the extract into films increased opacity, thickness, elongation at break, water vapor permeability, and water solubility; however, tensile strength and moisture content decreased. SEM analysis revealed microstructural deformities like pores and cracks at higher concentrations of PBE. As expected, the antioxidant activities of the composite films increased with the increase in the PBE concentration in the films. Thus, such natural extract antioxidant films as a sustainable packaging material could offer better protection to the packed product against undesirable oxidation reactions.