What question did this study set out to answer?

This research aims to evaluate the efficacy of ferulic acid-impregnated sodium alginate-pectin films for food preservation.

April 24, 2026Journal of the Science of Food and Agriculture0 citationsOpen Access

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

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SSShaik Sadiya VPVenkata Giridhar Poosarla NNNavyasri Nandavarapu

Key Points

This research aims to evaluate the efficacy of ferulic acid-impregnated sodium alginate-pectin films for food preservation.
Developed biopolymer films using sodium alginate and pectin impregnated with ferulic acid.
Tested antioxidant properties of the films in packaging potato chips.
SA-P-FA films demonstrated strong antioxidant activity.
The films significantly extended the shelf life of potato chips by reducing oxidative deterioration.

Abstract

These findings demonstrate that SA-P-FA films have strong potential as excellent antioxidants and sustainable packaging materials for extending the shelf life of food products prone to oxidative deterioration, such as potato chips. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Cite This Study

Sadiya et al. (Tue,) studied this question.

synapsesocial.com/papers/69eb0a2e553a5433e34b454c https://doi.org/https://doi.org/10.1002/jsfa.70672

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