Antimicrobial zein/glucomannan edible films with pomegranate polyphenols and meadow sage essential oil for enhanced food preservation | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 15 No. 6 (2025): June 2025 / Research Articles Antimicrobial zein/glucomannan edible films with pomegranate polyphenols and meadow sage essential oil for enhanced food preservation Authors Ikromjon B. Ismoilov Durdona A. Yuldasheva Gulru A. Kodirova Jamshed T. Bobokalonov Zayniddin K. Muhidinov LinShu Liu DOI: https://doi.org/10.31989/ffhd.v15i6.1646 Abstract Background: Edible coatings have garnered considerable attention in recent years as sustainable alternatives to conventional food packaging, owing to their safety, biodegradability, and environmental compatibility. Natural polymers, such as proteins and polysaccharides, are widely used to develop edible films with favorable mechanical strength and gas barrier properties. Objective: This study investigates the incorporation of bioactive compounds from Meadow Sage (Salvia pratensis) and polyphenols from pomegranate peel (Punica granatum L.) into a biopolymer matrix composed of zein (Z) and glucomannan (GM). The mechanical, moisture barrier, and antimicrobial properties of the resulting composite films were evaluated to assess their potential in functional food applications. Methods: Essential oils from S. pratensis (SEO) and polyphenolic extracts from P. granatum (PPhC), sourced from plants grown in Tajikistan, were incorporated into Z/GM-based edible films. The structural properties, antioxidant activity, mechanical behavior, and antimicrobial effects of the films were systematically characterized. Results: The bioactive films demonstrated strong radical scavenging activity. The addition of SEO enhanced the hydrophobicity of the films, resulting in improved moisture barrier performance. While the films exhibited moderate tensile strength, they showed increased flexibility; notably, SEO significantly increased elongation at break to 184.2% (P < 0.05). Films containing BAC concentrations of 20–50 µg/mL displayed broad-spectrum antibacterial activity against Gram-positive and Gram-negative bacteria, as well as yeast strains. Novelty and Contribution: This study presents a novel approach to developing biodegradable edible films incorporating plant-derived bioactive compounds for active food packaging. The functional enhancement of the films, particularly in terms of mechanical resilience and antimicrobial efficacy, underscores their potential as carriers of bioactive ingredients in the context of functional foods. Conclusion: Z/GM edible films enriched with PPhC and SEO show promising properties for food coating applications. Their biodegradability, combined with enhanced antimicrobial and barrier functions, positions them as eco-friendly, functional alternatives for next-generation food packaging systems. Keywords: glucomannan, zein, edible films, polyphenols, essential oils, antibacterial activity. Downloads [Abstract] [Full Article] Published 2025-06-05 Issue Vol. 15 No. 6 (2025): June 2025 Section Research Articles License Copyright (c) 2025 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com