Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging

Active packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of Boswellia sacra and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The ΔE value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.