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

Abstract

ABSTRACTMyrrh 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 proportions (0.3%, 0.5%, and 0.7%) of MOGR. Morphological analysis of the film samples was conducted using Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The results indicated that the introduction of MOGR led to a notable increase in surface roughness. The SEM micrographs of the films showed that the MOGR addition had an important effect on the microstructure of the film. The surface hydrophobicity of the MOGR‐loaded films increased, as confirmed by the rise in the contact angle. Moreover, there was an increase in the thickness (0.062 ± 0.004–0.095 ± 0.006 mm) and opacity (1.24 ± 0.07–9.41 ± 0.24) of the films with the addition of MOGR; however, tensile strength (7.30 ± 0.50–4.92 ± 0.34 MPa), elongation at break (32.41% ± 1.0%–29.70% ± 0.24%), and barrier properties decreased. Additionally, a rise in MOGR concentration corresponded to a rise in overall color difference ΔE (0.77 ± 0.03–5.09 ± 0.49) of the films. Notably, the incorporation of MOGR led to an increase in the antioxidant activity of the composite films, indicating potential applications in functional packaging materials.