{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T10:38:21Z","timestamp":1786358301637,"version":"build-2736575974"},"reference-count":90,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T00:00:00Z","timestamp":1786320000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Materials"],"abstract":"<jats:p>The growing demand for sustainable and functional packaging has driven the development of biopolymer-based films prepared from food-grade components with potential suitability for edible packaging applications. This study focused on the development and characterisation of furcellaran\/xanthan gum\/beeswax composite films enriched with Spirulina biomass and prepared using high-shear homogenisation (HSH). The effect of Spirulina incorporation on the structural, physicochemical, mechanical and morphological properties of the films was evaluated. HSH enabled the dispersion of beeswax and Spirulina within the polysaccharide-based matrix. The FTIR spectra showed absorption bands consistent with polysaccharide-associated vibrations, including 3,6-anhydrogalactose (~930 cm\u22121) and galactose-4-sulfate (~845 cm\u22121), and indicated changes in selected functional group regions after Spirulina incorporation. XRD revealed ordered beeswax-related domains, including a reflection corresponding to a d-spacing of about 15.27 \u00c5. Spirulina decreased the contact angle, increased WVTR approximately 2.5-fold and reduced the maximum breaking load, whereas tensile strength and elongation at break remained comparable between formulations. SEM showed a more heterogeneous morphology in Spirulina-containing films, with pores, voids and local biomass clusters. The films exhibited approximately 59% (FUR\/XAN\/BE) and 47% (FUR\/XAN\/BE\/S) water solubility but formed turbid hydrogels during extraction, preventing reliable direct ABTS and CUPRAC determination. The results indicate potential for edible coatings, although further optimisation and validation are required.<\/jats:p>","DOI":"10.3390\/ma19163391","type":"journal-article","created":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T10:23:50Z","timestamp":1786357430000},"page":"3391","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Engineering Furcellaran\/Xanthan Gum\/Beeswax Composite Films Containing Spirulina via High-Shear Homogenisation: Structural and Physicochemical Properties"],"prefix":"10.3390","volume":"19","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8677-1388","authenticated-orcid":false,"given":"Joanna Maria","family":"Jasi\u0144ska","sequence":"first","affiliation":[{"name":"Department of Chemistry, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7933-1889","authenticated-orcid":false,"given":"Les\u0142aw","family":"Juszczak","sequence":"additional","affiliation":[{"name":"Department of Dietetics and Food Studies, Faculty of Science & Technology, Jan D\u0142ugosz University in Cz\u0119stochowa, Armii Krajowej 13\/15, 42-200 Czestochowa, Poland"},{"name":"Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1838-6450","authenticated-orcid":false,"given":"Iwona","family":"Kami\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Botany, Physiology and Plant Protection, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5897-9520","authenticated-orcid":false,"given":"Nikola","family":"Nowak-Nazarkiewicz","sequence":"additional","affiliation":[{"name":"Department of Chemistry, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7776-4418","authenticated-orcid":false,"given":"Piotr","family":"Zachariasz","sequence":"additional","affiliation":[{"name":"\u0141ukasiewicz Research Network-Institute of Microelectronics and Photonics, LTCC Technology, Zab\u0142ocie 39, 30-701 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5081-1416","authenticated-orcid":false,"given":"Agnieszka","family":"Cholewa-W\u00f3jcik","sequence":"additional","affiliation":[{"name":"Department of Product Packaging, Kracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1134-6213","authenticated-orcid":false,"given":"Ewelina","family":"Jamr\u00f3z","sequence":"additional","affiliation":[{"name":"Department of Chemistry, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland"},{"name":"Department of Product Packaging, Kracow University of Economics, Rakowicka 27, 31-510 Krakow, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1629","DOI":"10.1016\/j.progpolymsci.2013.05.008","article-title":"Bio-nanocomposites for food packaging applications","volume":"38","author":"Rhim","year":"2013","journal-title":"Prog. 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