Abstract
This study explored the potential of rose aqueous extract (RE), a byproduct of rose essential oil extraction, to enhance the properties of biobased food packaging materials. RE contained a high phenolic content (153 mg of GAE/g of dw), rich in hydroxybenzoic acids and flavonols. The antioxidant potential of RE, assessed by DPPH assay, was evaluated (IC50 = 2.85 μg/mL). Edible pectin films fortified with RE were prepared, and their mechanical, physical, and chemical characteristics were evaluated. RE addition increased the moisture content from 14 to 28%, while moisture uptake remained stable at around 10%. Zeta potential remained below -30 mV, indicating that particle aggregation and particle size decreased with higher RE concentrations. Scanning electron microscopy showed an improved homogeneity of the films. RE retained its antioxidant properties, enhancing the mechanical resistance of the films and offering protection against oxidative damage and UV radiation. These findings suggest the potential of RE in developing functional, eco-friendly food packaging.
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