Applied Food Research最新文献

{"title":"Combined effects of alginate based active edible coatings and irradiation treatment on the quality characteristics of Beef Meat at 2°C","authors":"Samir Smeti ,&nbsp;Souha Tibaoui ,&nbsp;Hayet Ben Haj Koubaier ,&nbsp;Atef Lakoud ,&nbsp;Naziha Atti","doi":"10.1016/j.afres.2025.100743","DOIUrl":"10.1016/j.afres.2025.100743","url":null,"abstract":"<div><div>Preserving meat products’ quality and increasing their shelf life along with meeting consumers demand for healthier products, are the main challenges for meat industries. Therefore, developing plant-based sources in meat product preservation is highly recommended in order to improve the biological properties. For that, this work aimed to develop edible alginate-based films enriched with myrtle (<em>Myrtus communis L</em>.) and rosemary (<em>Rosmarinus officinalis L</em>.) extracts as active compounds and evaluates their effects on fresh beef meat characteristics during storage for a period of 12 d at 2°C. These treatments were compared to those of irradiation treatment solely or combined with the edible films. Therefore, six treatments were developed: uncoated samples (CON); samples with edible coating (AEC); samples with edible coating enriched with 200 ppm of rosemary extract (ROS); samples with edible coating enriched with 200 ppm of myrtle extract (MYRT); irradiated samples (IRR); and irradiated samples with edible coating (IRAC). The addition of myrtle extract and the use of irradiation treatment have significantly delayed (P&lt;0.001) the lipid oxidation of meat by lowering TBARS values to 0.39, 0.58, and 0.52 mg MDA/kg for MYRT, IRR and IRAC groups, respectively, whereas it reaches 1.14 mg of MDA/kg for CON group. MYRT and ROS samples had the highest free radical scavenging activity (P&lt;0.001) with an inhibition capacity of around 64.8 and 62.7%, respectively. Coated samples had a higher red (a*) and chroma indices, compared to control and irradiated groups with mean values of 14.63; 17.18 vs 10.08; 12.15, respectively. Alginate coating significantly decreased firmness compared to the control (0.48 vs 0.67 for AEC and CON, respectively). Irradiation and coating significantly (P&lt;0.05) inhibited microbial growth up to 12 days of storage. In conclusion, edible coatings enriched with natural antioxidants significantly enhance the oxidative stability and microbiological safety of meat products, resulting in a shelf life extension of up to 6 days. This finding highlights their potential as a powerful and effective alternative to irradiation treatments, offering a natural solution for the food industry to improve product quality and safety.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100743"},"PeriodicalIF":0.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143233404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermentation characteristics of lactofermented cucumbers using an isolated Lactiplantibacillus plantarum NCHU–FC1 strain","authors":"Hsuan-Min Wang ,&nbsp;Shwu-Jene Tsai ,&nbsp;Jin-Yuarn Lin","doi":"10.1016/j.afres.2025.100742","DOIUrl":"10.1016/j.afres.2025.100742","url":null,"abstract":"<div><div>A lactic acid bacteria (LAB) strain in naturally developed lactofermented cucumbers was isolated, identified, and subjected to co-fermenting cucumbers in this study. Changes in pH values, total nitrite contents, total plate count, total LAB counts, and microbial composition were monitored. The isolated LAB strain was identified as a <em>Lactiplantibacillus (Lpb.) plantarum</em> strain coding as <em>Lpb. plantarum</em> NCHU–FC1. The pH value was quickly lower than 4.6 (aka high-acid foods), while total nitrite contents were below the standard limit using 1 × 10⁷ colony forming unit (CFU)/mL <em>Lpb. plantarum</em> NCHU–FC1 at 4 °C for 5 days. The increase in total plate count (TPC) was slow in the isolated LAB-fermented cucumbers. Consequently, 1 × 10⁷ CFU/mL <em>Lpb. plantarum</em> NCHU–FC1 at 4 °C for 5 days was suggested as an optimal culture condition for developing this LAB co-fermented cucumber. At the optimal culture condition, percentages of <em>Lpb. plantarum</em> NCHU–FC1 in 0-day and 5-day co-fermented cucumbers were 97.50% and 98.60%, respectively. Our results evidence the fermentation safety, stability, and dominance of the isolated <em>Lpb. plantarum</em> NCHU–FC1 strain for developing a single LAB co-fermented cucumbers. The isolated <em>Lpb. plantarum</em> NCHU–FC1 strain has been characterized and may be further applied in the nutraceutical, pharmaceutical, and food industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100742"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel","authors":"Narges Sharifat,&nbsp;Mohammad Amin Mehrnia,&nbsp;Hassan Barzegar,&nbsp;Behrooz Alizadeh Behbahani","doi":"10.1016/j.afres.2025.100749","DOIUrl":"10.1016/j.afres.2025.100749","url":null,"abstract":"<div><div>Plant extracts and essential oils also known as bioactive substances, are new attracting additives and quality enhancers for using in foods and edible coatings. Although these compounds have some limitation for utilization in their raw form. Nanoemulsion techniques could offer a solution to overcome these limitations. In this study, the ultrasonic method was employed to encapsulate coriander essential oil at concentrations of 1 %, 3 %, and 5 % (w/w) in an oil-in-water (O/W) nanoemulsion. <em>Aloe vera</em> gel extract served as the continuous phase, and Tween 80 was used as the emulsifier at concentrations of 0.25 %, 0.50 %, and 1 % (w/w). The encapsulation efficiency (EE), physical stability, rheological behavior, droplet size distribution, and color characteristics of the prepared nanoemulsions were investigated. The results demonstrated that the nanoemulsion containing 1 % Tween 80 and 1 % essential oil exhibited the highest physical stability and EE at 100 %. Fourier-transform infrared spectroscopy analysis also confirmed the successful encapsulation of coriander essential oil in the nanoemulsions. Therefore, the <em>Aloe vera</em> extract-based nanoemulsion with 1 % Tween 80 and 1 % essential oil could be effectively used to deliver coriander essential oil to various food products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100749"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity","authors":"Zahra Tavakoli ,&nbsp;Gholamreza Kavoosi ,&nbsp;Roghayeh Siahbalaei ,&nbsp;Javad Karimi","doi":"10.1016/j.afres.2025.100741","DOIUrl":"10.1016/j.afres.2025.100741","url":null,"abstract":"<div><div>This research studied <em>Arthrospira</em> (<em>Spirulina</em>) <em>maxima</em> for their approximate chemical composition, fatty acid composition, amino acid composition, protein nutritional quality, lipid nutritional quality, and anti-amylase capacity. The study on <em>Arthrospira</em> indicates a significantly high protein content of 45.50 %, along with 21 % carbohydrates, 17 % lipids, and 9.33 % ash content. The amino acid profile shows high levels of alanine (17.38 g), glycine (11.75 g), and glutamic acid (9.69 g) per 100 g protein. The protein quality is noteworthy, with significant amounts of protein efficiency ratio, and essential, non-essential, hydrophobic, ketogenic, branched-chain, flavor, and sulfur amino acids. Additionally, the study highlights a diverse fatty acid profile, including linolenic and palmitic acids, with a high percentage of unsaturated fatty acids (75.76 %) and polyunsaturated fatty acids (71.63 %). Given the lipid nutritional quality indices, Arthrospira had promising unsaturation, peroxidability health-promoting, omega-6/omega-3, hypocholesterolemic, nutritive value, atherogenicity, and thrombogenicity indices. Ultraviolet absorption, fluorescence quenching analysis, and Colorimetric assay revealed that protein and lipid hydrolysate interact with amylase and inhibit amylase activity. Therefore, Arthrospira can be considered a functional food with high nutritional quality and is imperative as an amylase inhibitor for diabetes management.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100741"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder","authors":"Eatemad M. El-Sayed ,&nbsp;Essam Mohamed Elsebaie ,&nbsp;Shaymaa A. Hozifa ,&nbsp;Marwa Fawzi Ahmed El-Farsy ,&nbsp;Dalia M. El-Mesiry ,&nbsp;Soher Abd-Elfattah ElMeslamy ,&nbsp;Heba Ali Yousef Shaat ,&nbsp;Rehab A. Shehata ,&nbsp;Marwa A. Ahmed ,&nbsp;Amira Lotfy Abd Allah ,&nbsp;Suzan S. Ibraheim","doi":"10.1016/j.afres.2025.100746","DOIUrl":"10.1016/j.afres.2025.100746","url":null,"abstract":"<div><div>The goal of this study was to create functional gluten-free biscuits made from oat flour and fortified with galangal powder at various levels (5, 10, 15, and 20% The study examined how galangal powder addition affects the rheological, physical, thermal, and nutritional qualities after baking, as well as their oxidative stability and sensory assessment after three months of storage at room temperature (25–30 °C The results showed that adding galangal powder caused changes in the rheological properties (dough development and weakening increasing while amylase activity and starch gelling decreased), technological properties (increased weight, thickness, and density while decreasing water activity, width, and spread ratio), textural properties (increased hardness), and color properties (decreased L* while increasing a* and b*) of the biscuits. Also, the nutritional value of free gluten biscuits was enhanced, with increased moisture content, crude protein, ether extract, ash, crude fiber, energy value, total phenolic, and total flavonoid, along with a decrease in carbohydrate content when the amount of galangal powder was increased. The energy value increased from 485.63 to 485.70 kcal/100 g, while the total phenolic increased from 7.95 to 15.63 mg GAE/g and the total flavonoid from 4.51 to 9.88 mg QE/g. The endothermic peak for all biscuit samples was between 47.28 and 48.52 °C, and an increase in gelatinization temperature was observed when the amount of galangal powder was increased. All biscuits enriched with galangal powder exhibited increased DPPH and ABTS antioxidant activity compared to the control. All biscuits enriched with galangal powder had lower levels of free fatty acids percentage, peroxide value, and TBARS than the control group, which increased progressively as storage duration was extended. Galangal powder is a promising idea for fortifying gluten-free baked items to increase their nutritional value and safety.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100746"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tannins for food preservation and human health: A review of current knowledge","authors":"Yesim Ozogul ,&nbsp;Yilmaz Ucar ,&nbsp;Eskindir Endalew Tadesse ,&nbsp;Nikheel Rathod ,&nbsp;Piotr Kulawik ,&nbsp;Monica Trif ,&nbsp;Tuba Esatbeyoglu ,&nbsp;Fatih Ozogul","doi":"10.1016/j.afres.2025.100738","DOIUrl":"10.1016/j.afres.2025.100738","url":null,"abstract":"<div><div>Tannins are a type of organic compound commonly found in various plant-based foods and beverages. The majority of species in the plant kingdom comprise tannins, which serve as a defense against predators. Tannins also play a role in regulating plant growth and development, while having a protective function against ultraviolet radiation. The phenolic structure of tannins has also the potential to be used in food, nutraceutical and pharmaceutical industries.</div><div>Tannins exhibit a high level of biological activity. Therefore, a number of advantages such as antioxidant, anticancer, anti-allergic, and antimicrobial properties, have been verified in recent research. Thus, they are widely used in the pharmaceutical, nutraceutical and food industries. In addition, the use of tannins as film and coating matrices, antimicrobial and antioxidant agents can enhance the quality of food. However, extraction and purification of tannins are challenging owing to their strong polarity, large molecular weight and complicated structure. Various advanced methods can be employed for the extraction and purification of tannins, depending on the source material and desired application, including solvent extraction, chromatographic methods, super critical, ionic liquid assisted microwave, infrared-assisted extraction technique etc. In particular, supercritical fluid extraction, using CO₂ under specific pressure and temperature conditions, is gaining popularity due to its eco-friendliness and efficiency. This review presents structure and classification of tannins, their extraction techniques, potential properties of tannins as a preservative agent and possible health benefits of tannins with clinical trials.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100738"},"PeriodicalIF":0.0,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143233394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scoping review","authors":"Diriba Chewaka Tura ,&nbsp;Tefera Belachew ,&nbsp;Dessalegn Tamiru ,&nbsp;Kalkidan Hassen Abate","doi":"10.1016/j.afres.2025.100726","DOIUrl":"10.1016/j.afres.2025.100726","url":null,"abstract":"<div><div>Traditional complementary foods (TCFs) in sub-Saharan Africa (SSA) majorly comprised of starchy foods such as maize, sorghum, wheat, cassava and millet which are energy and nutrient deficient. This review summarizes the existing evidence on the potential of incorporating nutritious underutilized plant foods into TCFs with the application of common processing methods to enhance the nutritional value of the resultant complementary foods in SSA. Online web databases; Google Scholar, Web of Science, Scopus, and PubMed were searched, and the articles retrieved were screened using the inclusion and exclusion criteria. The review revealed that maize; apredominant stable crop used for the formulation of complementary food was enriched with amaranth, moringa and baobab that resulted in the enhancement of protein, iron, calcium, zinc, phosphorus, magnesium, copper, iodine, manganese and potassium. Enrichment of sorghum with amaranth, spinach and pigeon pea reported to enhance protein, energy, fats, calcium, iron, potassium and zinc of the resultant complement products. Cassava enriched with pigeon pea, Bambara groundnut, moringa and cowpea; wheat with quinoa, lupine, amaranth, orange-fleshed sweet potato, groundnut, mango and spinach; oats with soybean, linseed and premix (moringa leaf powder, fenugreek); teff enriched with pea, sesame, soybean, chickpea and spinach. Fermentation, germination and roasting were the most processing methods used. In conclusion, the enrichment of TCFs with underutilized plant foods combined with simple processing has proven to enhance the nutritional potential, especially protein and key micronutrients. Nutritionally adequate complementary foods could be developed using such food-based approaches to alleviate child malnutrition in SSA sustainably.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100726"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antimicrobial potential and stability of Lactobacillus acidophilus-derived bacteriocins against multidrug-resistant common foodborne pathogens","authors":"Md Mahmudul Hasan ,&nbsp;Fahmida Jahan Fahim ,&nbsp;Sohel Rana ,&nbsp;Sodor Uddin ,&nbsp;Musammat Fathema Sultana Tonny ,&nbsp;Sanchita Sarkar ,&nbsp;Kazi Zinnah ,&nbsp;Ferdaus Mohd Altaf Hossain","doi":"10.1016/j.afres.2025.100728","DOIUrl":"10.1016/j.afres.2025.100728","url":null,"abstract":"<div><div>The global rise of multidrug-resistant (MDR) pathogens requires alternative solutions of antimicrobials, particularly in maintaining food safety and preventing pathogen-associated AMR in clinical settings. In this study, we have collected a total of forty eight (n=48) commercial yogurt to isolate and molecularly characterized <em>L. acidophilus</em>, followed by the production of cell free supernatants (CFS), and purify the bacteriocin using ammonium sulfate (60-80%) precipitation and dialysis. Then, we have checked the efficacy and stability of bacteriocin in diverse environment, followed by their antimicrobial activity against our previously identified <em>Escherichia coli, Salmonella enteritidis, Klebsiella pneumoniae</em>, and methicillin-resistant <em>Staphylococcus aureus</em> (MRSA) from different foods. The bacteriocin demonstrated substantial activity, with MIC values ranging from 3–10 µg/mL of 0.5 MacFarland of targeted bacterial concentration, and stability under diverse environmental conditions. Our <em>L. acidophilus</em>-derived bacteriocins demonstrated effective at diverse pH, temperature, bile salts, and UV exposure. Particularly, the best affectivity and stability demonstrated at pH 5, bile salt concentration 0.1%, temperature 30°C, and UV exposures for 15 min. In comparative analysis, though vancomycin was found to be more effective than our harvested bacteriocin against the targeted bacteria, however, the potential of bacteriocin as natural antimicrobial agents was also convincible. The findings recommend <em>L. acidophilus</em>- derived bacteriocin as a promising alternative in combating MDR foodborne bacteria. Further researches are crucial to elucidate the mechanisms, cytotoxicity, and in-vivo efficacy of this bacteriocin for strengthening the commercial and therapeutic applications.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100728"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat","authors":"Jingyu Yao ,&nbsp;Liqiong Wen ,&nbsp;Li Ling ,&nbsp;Peng Wan ,&nbsp;Rui Wang ,&nbsp;Weiliang Guan ,&nbsp;Qinzhi Wang ,&nbsp;De-Wei Chen","doi":"10.1016/j.afres.2025.100736","DOIUrl":"10.1016/j.afres.2025.100736","url":null,"abstract":"<div><div>River snail meat is a key ingredient of Liuzhou river snails rice noodles (Luosifen), which contributes unique fresh and green notes to the soup of the noodles. In this study, vacuum simultaneous steam distillation extraction (V-SDE) was used to extract the volatile components in cooked river snail meat, and then gas chromatography-mass spectrometry combined with olfactometry (GC-MS-O) was used to characterize the key aroma-active compounds. A total of 88 volatile compounds were detected, and most of the volatile compounds contained in cooked river snail meat were related to lipid oxidative degradation. A total of 27 aroma-active compounds were identified. Among them, (<em>E,E</em>)-2,4-decadienal, 1-hepten-3-one, (<em>E,E</em>)-2,4-nonadienal, 2-isopropyl-3-methoxypyrazine, 1-octen-3-ol, (<em>Z</em>)-4-decenal, (<em>E</em>)-2-octenal and octanal, were of higher flavor dilution factor and odor activity value, and they were considered as the key aroma-active compounds. This study characterizes the aroma-active compounds in the cooked river snail meat.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100736"},"PeriodicalIF":0.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fabrication and characterization of waste eggshell microparticles reinforced biodegradable composite packaging films enriched with pectin and orange peel essential oil","authors":"Radia Iffath,&nbsp;Rowshon Ara,&nbsp;Tanvir Ahmed,&nbsp;Abonti Biswas","doi":"10.1016/j.afres.2025.100735","DOIUrl":"10.1016/j.afres.2025.100735","url":null,"abstract":"<div><div>Transforming waste materials into valuable commodities is a promising strategy to alleviate challenges associated with managing solid waste, benefiting both the environment and human well-being. This study is focused towards harnessing the potential of waste eggshell microparticles (ESMP) (0.10, 0.15, 0.20 g/150 mL) as reinforcing biofiller and orange peel essential oil (OPEO) (14 %, 25 % and 36 %, w/w) as bioactive agent with pectin (2.80, 2.85, 2.90, and 3.00 g/150 mL) to fabricate five different biocomposite films using particle dispersion and solvent casting technique. The addition of ESMP and OPEO progressively increased film thickness and led to variations in transparency. Micromorphological analysis and vibrational spectroscopy indicated hydrophobicity and compactness, as showed by the loss of free <em>O</em> − <em>H</em> bonds, sharpening of aliphatic C − H and stretching of C = C, C − O and C − O − C bonds with increasing filler content. Noticeable improvements in thermal stability and tensile strength were observed, while the flexibility was minimized. The films displayed remarkable barrier properties against hydrological stress, as evidenced by a reduction in water activity, moisture content, water uptake capacity, and solubility. The antioxidant activity against DPPH radicals suggested efficient release of bioactive compounds. Antibacterial assessment revealed inhibitory effect on <em>Staphylococcus aureus</em> and <em>Bacillus cereus</em>. During soil burial, notable weight loss along with shrinkage confirmed the film biodegradability. In conclusion, the pectin-ESMP-OPEO biocomposite films show potential characteristics as food packaging materials, warranting further performance testing on food samples.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100735"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}