Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design
This study formulated edible films (EFs) from pectin and orange (Citrus sinensis) peel essential oil. A central composite design was used to obtain an optimized EFs. Pectin was extracted using the acid hydrolysis method, and essential oil was extracted using the steam distillation method. The result...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2525175 |
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| author | Liliana Castillo-Rodríguez Aleida-Selene Hernández-Cázares Marlon Rojas-López Juan-Valente Hidalgo-Contreras Aurelio López-Malo María-Antonieta Rios-Corripio |
| author_facet | Liliana Castillo-Rodríguez Aleida-Selene Hernández-Cázares Marlon Rojas-López Juan-Valente Hidalgo-Contreras Aurelio López-Malo María-Antonieta Rios-Corripio |
| author_sort | Liliana Castillo-Rodríguez |
| collection | DOAJ |
| description | This study formulated edible films (EFs) from pectin and orange (Citrus sinensis) peel essential oil. A central composite design was used to obtain an optimized EFs. Pectin was extracted using the acid hydrolysis method, and essential oil was extracted using the steam distillation method. The resulting optimal composition was 1.5% w/w pectin, 0.75% w/w glycerol, and 1.5% v/v essential oil. The EFs were characterized with respect to its thickness, color, opacity, moisture content, solubility, water vapor permeability (WVP), tensile strength (Ts), and Young’s modulus (YM). The optimized EFs were evaluated for their antifungal effect against Fusarium solani and showed lower WVP, thickness, opacity, and solubility values, higher Ts and YM values, and inhibition of Fusarium solani. FTIR showed interactions between the components of the optimized EFs. It is concluded that pectin and orange peel essential oil are a promising option for the development of edible films that provide food safety. |
| format | Article |
| id | doaj-art-e15a653b2a474481a6ed18b2da7f9a9a |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-e15a653b2a474481a6ed18b2da7f9a9a2025-08-20T03:28:43ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2525175Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite designLiliana Castillo-Rodríguez0Aleida-Selene Hernández-Cázares1Marlon Rojas-López2Juan-Valente Hidalgo-Contreras3Aurelio López-Malo4María-Antonieta Rios-Corripio5Colegio de Postgraduados Campus Córdoba, Carretera Córdoba-Veracruz km 348, Amatlán de los Reyes, Veracruz, MéxicoColegio de Postgraduados Campus Córdoba, Carretera Córdoba-Veracruz km 348, Amatlán de los Reyes, Veracruz, MéxicoCentro de Investigación en Biotecnología Aplicada, IPN. Ex Hacienda de San Juan Molino, Carretera Santa Inés Tecuexcomac-Tepetitla km 1.5, Tepetitla, Tlaxcala, MéxicoColegio de Postgraduados Campus Córdoba, Carretera Córdoba-Veracruz km 348, Amatlán de los Reyes, Veracruz, MéxicoDepartamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir s/n. San Andrés Cholula, Puebla, MéxicoSECIHTI-Colegio de Postgraduados Campus Córdoba, Veracruz, México Carretera Córdoba-Veracruz km 348, Amatlán de los Reyes, Veracruz, MéxicoThis study formulated edible films (EFs) from pectin and orange (Citrus sinensis) peel essential oil. A central composite design was used to obtain an optimized EFs. Pectin was extracted using the acid hydrolysis method, and essential oil was extracted using the steam distillation method. The resulting optimal composition was 1.5% w/w pectin, 0.75% w/w glycerol, and 1.5% v/v essential oil. The EFs were characterized with respect to its thickness, color, opacity, moisture content, solubility, water vapor permeability (WVP), tensile strength (Ts), and Young’s modulus (YM). The optimized EFs were evaluated for their antifungal effect against Fusarium solani and showed lower WVP, thickness, opacity, and solubility values, higher Ts and YM values, and inhibition of Fusarium solani. FTIR showed interactions between the components of the optimized EFs. It is concluded that pectin and orange peel essential oil are a promising option for the development of edible films that provide food safety.https://www.tandfonline.com/doi/10.1080/19476337.2025.2525175Edible filmspectinorange peel essential oilactive packagingwaste recycling |
| spellingShingle | Liliana Castillo-Rodríguez Aleida-Selene Hernández-Cázares Marlon Rojas-López Juan-Valente Hidalgo-Contreras Aurelio López-Malo María-Antonieta Rios-Corripio Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design CyTA - Journal of Food Edible films pectin orange peel essential oil active packaging waste recycling |
| title | Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design |
| title_full | Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design |
| title_fullStr | Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design |
| title_full_unstemmed | Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design |
| title_short | Development of edible films based on pectin and essential oil extracted from orange (Citrus sinensis) peel using a central composite design |
| title_sort | development of edible films based on pectin and essential oil extracted from orange citrus sinensis peel using a central composite design |
| topic | Edible films pectin orange peel essential oil active packaging waste recycling |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2525175 |
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