Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Research Articles

Vol. 13 No. sp4 (2026): National Symposium on Recent Advances in Life Sciences

Innovative bioactive edible films and coatings of flaxseed and beeswax for food packaging

DOI
https://doi.org/10.14719/pst.13108
Submitted
7 December 2025
Published
16-06-2026

Abstract

The flaxseed mucilage (FM) films were developed using guar gum (GG) and infused with orange essential oil (OEO) a natural antimicrobial and beeswax (BW). The research focuses on its formulation at Banasthali Vidyapith and to examine these novel bioactive edible films (EFs) as an alternative to food packaging in the year 2023. In Fourier-transform infrared spectroscopy (FTIR) highest stretching vibrations of CH bond at 2949.73 cm-1 by EF2 film. Antimicrobial OEO supports highest hydrogen bonding with GG and FM in EF2 and EF4 films at 899 cm-1 vibrations. The ultraviolet-visible (UV) data for unique ingredients demonstrated a significant shift towards a longer wavelength (λ) at 341 nm with high energy showing good saturation. Bonds σ - σ* transition highlighted EF potential to protect light-sensitive food components from photo-oxidation. Film EF4 absorbs UV at 253 nm showing best packaging capabilities. Thermal properties of the films determined by differential scanning calorimetry (DSC) showed initial degradation temperature (T0) of 255 ˚C for EF1 while FM addition increases it to 260 ˚C in EF3. Antimicrobial OEO quantifies more structural fragments and increases plasticisation in films matrices with BW and FM So, its overall decrease T0 highest to 3.92 %. This study employs agar well diffusion assay with 1–2 % OEO which exhibited potent antimicrobial activity against Staphylococcus aureus, as evidenced by clear inhibition zones of 11mm over 3 days. Collectively the findings emphasised that EF hold significant promise as a sustainable and effective packaging solution for extending the shelf life and ensuring the safety of perishable food products.

References

  1. 1. Abdollahi M, Rezaei M, Farzi G. A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. Journal of Food Engineering. 2012;111(2):343–50. https://doi.org/10.1016/j.jfoodeng.2012.02.012
  2. 2. Simona J, Dani D, Petr S, Marcela N, Jakub T, Bohuslava T. Edible films from carrageenan/orange essential oil/trehalose-structure, optical properties, and antimicrobial activity. Polymers. 2021;13(3):332. https://doi.org/10.3390/polym13030332
  3. 3. Mahto A, Mishra S. The removal of textile industrial Dye-RB-19 using guar gum-based adsorbent with thermodynamic and kinetic evaluation parameters. Polymer Bulletin. 2022;79(5):3353–78. https://doi.org/10.1007/s00289-021-03663-4
  4. 4. Memiş S, Tornuk F, Bozkurt F, Durak MZ. Production and characterization of a new biodegradable fenugreek seed gum based active nanocomposite film reinforced with nanoclays. International Journal of Biological Macromolecules. 2017;103:669–75. https://doi.org/10.1016/j.ijbiomac.2017.05.090
  5. 5. Jayaprada M, Umapathy MJ. Preparation and properties of a microfibrillated cellulose reinforced pectin/fenugreek gum biocomposite. New Journal of Chemistry. 2020;44(43):18792–802. https://doi.org/10.1039/D0NJ03101A
  6. 6. Yang H, Wang D, Deng J, Yang J, Shi C, Zhou F, et al. Activity and structural characteristics of peach gum exudates. International Journal of Polymer Science. 2018;2018(1):4593735. https://doi.org/10.1155/2018/4593735
  7. 7. Pérez C, Agnese AM, Cabrera JL. The essential oil of Senecio graveolens (Compositae): chemical composition and antimicrobial activity tests. Journal of Ethnopharmacology. 1999;66(1):91–6. https://doi.org/10.1016/S0378-8741(98)00204-9
  8. 8. Aydogdu A, Radke CJ, Bezci S, Kirtil E. Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. International Journal of Biological Macromolecules. 2020;148:110–20. https://doi.org/10.1016/j.ijbiomac.2019.12.255
  9. 9. Banegas RS, Zornio CF, Borges AD, Porto LC, Soldi V. Preparation, characterization and properties of films obtained from cross-linked guar gum. Polímeros. 2013;23:182–8. https://doi.org/10.4322/polimeros.2013.082
  10. 10. Cano A, Fortunati EL, Cháfer M, Kenny JM, Chiralt A, González-Martínez C. Properties and ageing behaviour of pea starch films as affected by blend with poly (vinyl alcohol). Food Hydrocolloids. 2015;48:84–93. https://doi.org/10.1016/j.foodhyd.2015.01.008
  11. 11. Dehankar HB, Mali PS, Kumar P. Edible composite films based on chitosan/guar gum with ZnONPs and roselle calyx extract for active food packaging. Applied Food Research. 2023;3(1):100276. https://doi.org/10.1016/j.afres.2023.100276
  12. 12. Rani K, Parvez N, Sharma PK. Extraction and characterization of flax seed mucilage as pharmaceutical adjuvant. World Journal of Pharmacy and Pharmaceutical Sciences. 2016;5(7):1002–11.
  13. 13. Alix S, Marais S, Morvan C, Lebrun LJ. Biocomposite materials from flax plants: preparation and properties. Composites Part A: Applied Science and Manufacturing. 2008;39(12):1793–801. https://doi.org/10.1016/j.compositesa.2008.08.008
  14. 14. Le TA, Guo Y, Zhou JN, Yan J, Zhang H, Huynh TP. Synthesis, characterization and biocompatibility of guar gum-benzoic acid. International Journal of Biological Macromolecules. 2022;194:110–6. https://doi.org/10.1016/j.ijbiomac.2021.11.180
  15. 15. Pag AI, Radu DG, Draganescu D, Popa MI, Sirghie C. Flaxseed cake-A sustainable source of antioxidant and antibacterial extracts. Cellul Chem Technol. 2014;48:265–73.
  16. 16. Chaparro LM, Neira LF, Molina D, Rivera-Barrera D, Castañeda M, López-Giraldo LJ, et al. Biowaxes from palm oil as promising candidates for cosmetic matrices and pharmaceuticals for human use. Materials. 2023;16(12):4402. https://doi.org/10.3390/ma16124402
  17. 17. Alancherry S, Bazaka K, Jacob MV. RF plasma polymerization of orange oil and characterization of the polymer thin films. Journal of Polymers and the Environment. 2018;26(7):2925–33. https://doi.org/10.1007/s10924-018-1178-7
  18. 18. Anjum F, Gul S, Khan MI, Khan MA. Efficient synthesis of palladium nanoparticles using guar gum as stabilizer and their applications as catalyst in reduction reactions and degradation of azo dyes. Green Processing and Synthesis. 2019;9(1):63–76. https://doi.org/10.1515/gps-2020-0008
  19. 19. Martín-Diana AB, Rico D, Barry-Ryan C. Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innovative Food Science and Emerging Technologies. 2008;9(4):593–603. https://doi.org/10.1016/j.ifset.2008.04.001
  20. 20. Das S, Vishakha K, Banerjee S, Mondal S, Ganguli A. Sodium alginate-based edible coating containing nanoemulsion of Citrus sinensis essential oil eradicates planktonic and sessile cells of food-borne pathogens and increased quality attributes of tomatoes. International Journal of Biological Macromolecules. 2020;162:1770–9. https://doi.org/10.1016/j.ijbiomac.2020.08.086
  21. 21. Seymour GB. Chapman & Hall. London and New York; 1993.
  22. 22. Basak JK, Madhavi BG, Paudel B, Kim NE, Kim HT. Prediction of total soluble solids and pH of strawberry fruits using RGB, HSV and HSL colour spaces and machine learning models. Foods. 2022;11(14):2086. https://doi.org/10.3390/foods11142086
  23. 23. Adedayo MR, Olasehinde IG, Ajayi AA. Nutritional value of some edible mushrooms from Egbe farmland, West Yagba local government area, Kogi State, Nigeria. African Journal of Food Science. 2010;4(5):297–9.
  24. 24. Gheribi R, Puchot L, Verge P, Jaoued-Grayaa N, Mezni M, Habibi Y, et al. Development of plasticized edible films from Opuntia ficus-indica mucilage: A comparative study of various polyol plasticizers. Carbohydrate Polymers. 2018;190:204–11. https://doi.org/10.1016/j.carbpol.2018.02.085
  25. 25. Azevedo VM, Carvalho RA, Borges SV, Claro PI, Hasegawa FK, Yoshida MI, et al. Thermoplastic starch/whey protein isolate/rosemary essential oil nanocomposites obtained by extrusion process: Antioxidant polymers. Journal of Applied Polymer Science. 2019;136(23):47619. https://doi.org/10.1002/app.47619
  26. 26. Rahman S, Konwar A, Majumdar G, Chowdhury D. Guar gum-chitosan composite film as excellent material for packaging application. Carbohydrate Polymer Technologies and Applications. 2021;2:100158. https://doi.org/10.1016/j.carpta.2021.100158
  27. 27. Scartazzini L, Tosati JV, Cortez DH, Rossi MJ, Flôres SH, Hubinger MD, et al. Gelatin edible coatings with mint essential oil (Mentha arvensis): Film characterization and antifungal properties. Journal of Food Science and Technology. 2019;56(9):4045–56. https://doi.org/10.1007/s13197-019-03873-9
  28. 28. Kumar A, De A, Mozumdar S. Synthesis of acrylate guar-gum for delivery of bio-active molecules. Bulletin of Materials Science. 2015;38(4):1025–32. https://doi.org/10.1007/s12034-015-0930-z
  29. 29. Tosif MM, Dhull SB, Ali N, Iqbal M, Alasmari AF, Chawla P. Cordia dichotoma fruit mucilage and flaxseed oil nanoemulsion loaded bioactive film: Synergistic approach to enhance antimicrobial properties and bread shelf-life. Food Bioscience. 2024;61:104996. https://doi.org/10.1016/j.fbio.2024.104996
  30. 30. Saurabh CK, Gupta S, Variyar PS, Sharma A. Effect of addition of nanoclay, beeswax, tween-80 and glycerol on physicochemical properties of guar gum films. Industrial Crops and Products. 2016;89:109–18. https://doi.org/10.1016/j.indcrop.2016.05.003
  31. 31. Saberi B, Chockchaisawasdee S, Golding JB, Scarlett CJ, Stathopoulos CE. Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging. Food and Bioproducts Processing. 2017;105:51–63. https://doi.org/10.1016/j.fbp.2017.06.003
  32. 32. Kuntzler SG, Costa JA, de Morais MG. Development of electrospun nanofibers containing chitosan/PEO blend and phenolic compounds with antibacterial activity. International Journal of Biological Macromolecules. 2018;117:800–6. https://doi.org/10.1016/j.ijbiomac.2018.05.224
  33. 33. Dai L, Zhang J, Cheng F. Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears. Food Chemistry. 2020;311:125891. https://doi.org/10.1016/j.foodchem.2019.125891
  34. 34. Susilowati E, Mahardiani L, Sulistyowati D. Preparation of poliblend suweg starch-chitosan with addition of essential oil from sweet orange peel as edible coating on Malang's apples. Journal of Physics: Conference Series. 2021;1912(1):012018. https://doi.org/10.1088/1742-6596/1912/1/012018
  35. 35. El-Ghoul Y, Ammar C, Alminderej FM, Shafiquzzaman M. Design and evaluation of a new natural multi-layered biopolymeric adsorbent system-based chitosan/cellulosic nonwoven material for the biosorption of industrial textile effluents. Polymers. 2021;13(3):322. https://doi.org/10.3390/polym13030322
  36. 36. Kong I, Degraeve P, Pui LP. Polysaccharide-based edible films incorporated with essential oil nanoemulsions: Physico-chemical, mechanical properties and its application in food preservation-A review. Foods. 2022;11(4):555. https://doi.org/10.3390/foods11040555
  37. 37. Venkatesh K, Jenova I, Shunmugavel K, Saminathan M, Sheeba DJ. Eco-friendly guar gum polymer electrolytes doped with lithium nitrate for energy storage devices. Journal of Materials Science: Materials in Electronics. 2025;36(3):205. https://doi.org/10.1007/s10854-025-14225-z
  38. 38. Hailu GT, Lemessa F, Alemea MT. Development and characterization of flaxseed mucilage and elastin/collagen biofilms. Heliyon. 2024;10(15):e35396. https://doi.org/10.1016/j.heliyon.2024.e35396
  39. 39. Nehra A, Biswas D, Siracusa V, Roy S. Natural gum-based functional bioactive films and coatings: A review. International Journal of Molecular Sciences. 2022;24(1):485. https://doi.org/10.3390/ijms24010485
  40. 40. Djenane D. Chemical profile, antibacterial and antioxidant activity of Algerian citrus essential oils and their application in Sardina pilchardus. Foods. 2015;4(2):208–28. https://doi.org/10.3390/foods4020208
  41. 41. Suleman R, Choudhary H, Waseem M, Alshammari JM, Muzamil M, Liu H, et al. Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties. Food Chemistry X. 2025;25:102098. https://doi.org/10.1016/j.fochx.2024.102098
  42. 42. Hussien ZG, Aziz RA. Chemical composition and antibacterial activity of Linum usitatissimum L. (Flaxseed). Systematic Reviews in Pharmacy. 2021;12(2):145–7.
  43. 43. Pinzon MI, Sanchez LT, Garcia OR, Gutierrez R, Luna JC, Villa CC. Increasing shelf life of strawberries (Fragaria spp.) by using a banana starch-chitosan-Aloe vera gel composite edible coating. International Journal of Food Science and Technology. 2020;55(1):92–8. https://doi.org/10.1111/ijfs.14254
  44. 44. Aday MS, Caner CE. Understanding the effects of various edible coatings on the storability of fresh cherry. Packaging Technology and Science. 2010;23(8):441–56. https://doi.org/10.1002/pts.910
  45. 45. Vu KD, Hollingsworth RG, Leroux E, Salmieri S, Lacroix M. Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries. Food Research International. 2011;44(1):198–203. https://doi.org/10.1016/j.foodres.2010.10.037
  46. 46. Krishnaiah YS, Seetha Devi A, Nageswara Rao L, Bhaskar Reddy PR, Karthikeyan RS, Satyanarayana V. Guar gum as a carrier for colon specific delivery; influence of metronidazole and tinidazole on in vitro release of albendazole from guar gum matrix tablets. Journal of Pharmaceutical Sciences. 2001;4(3):235–43.
  47. 47. Ke J, Xiao L, Yu G, Wu H, Shen G, Zhang Z. The study of diffusion kinetics of cinnamaldehyde from corn starch-based film into food simulant and physical properties of antibacterial polymer film. International Journal of Biological Macromolecules. 2019;125:642–50. https://doi.org/10.1016/j.ijbiomac.2018.12.094
  48. 48. Huang Q, Qian X, Jiang T, Zheng X. Effect of chitosan and guar gum based composite edible coating on quality of mushroom (Lentinus edodes) during postharvest storage. Scientia Horticulturae. 2019;253:382–9. https://doi.org/10.1016/j.scienta.2019.04.062
  49. 49. Saklani P, Siddhnath DS, Singh SM. A review of edible packaging for foods. International Journal of Current Microbiology and Applied Sciences. 2019;8(7):2885–95. https://doi.org/10.20546/ijcmas.2019.807.359
  50. 50. Gol NB, Patel PR, Rao TR. Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biology and Technology. 2013;85:185–95. https://doi.org/10.1016/j.postharvbio.2013.06.008
  51. 51. Kocira A, Kozłowicz K, Panasiewicz K, Staniak M, Szpunar-Krok E, Hortyńska P. Polysaccharides as edible films and coatings: Characteristics and influence on fruit and vegetable quality-A review. Agronomy. 2021;11(5):813. https://doi.org/10.3390/agronomy11050813
  52. 52. Bico SL, Raposo MF, Morais RM, Morais AM. Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control. 2009;20(5):508–14. https://doi.org/10.1016/j.foodcont.2008.07.017

Downloads

Download data is not yet available.